Description
A hearty and satisfying soup that combines the flavors of tacos with a creamy base, perfect for low-carb and ketogenic diets.
Ingredients
Scale
- 1 lb ground beef (or ground turkey/chicken)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups beef broth
- 1 packet (about 1 oz) taco seasoning
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup riced cauliflower
- Salt to taste
- Pepper to taste
- Optional garnishes: sour cream, avocado, cilantro
Instructions
- Brown the meat: In a large pot or Dutch oven, heat the ground beef over medium heat for about 5-7 minutes, breaking it apart with a spoon until fully browned.
- Add aromatics: Once the meat is browned, add the diced onion and minced garlic. Cook for 3-4 minutes until the onion is soft and translucent.
- Combine ingredients: Stir in the diced tomatoes (with their juice), beef broth, taco seasoning, and riced cauliflower. Mix well and bring to a gentle simmer.
- Simmer the soup: Reduce heat to low and let it bubble gently for about 15-20 minutes. Stir occasionally to prevent sticking.
- Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese has melted completely.
- Season: Taste your soup and season with salt and pepper to your preference.
- Serve: Ladle the soup into bowls and garnish with sour cream, avocado, and cilantro if desired.
Notes
For a spicier kick, add diced jalapeños or chilies. This soup is great for meal prepping and can be stored in the fridge for up to 5 days or frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: keto, taco soup, low-carb, comfort food, easy recipe