Here’s a Keto Taco Soup 🌮🥣 — low-carb, hearty, and packed with flavor without the tortillas or beans.
Ingredients (Serves 4–6)
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef or chicken broth
- 1 cup shredded cheddar cheese
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional toppings: sour cream, avocado, sliced jalapeños, chopped cilantro
Instructions
- Cook the meat
- In a large pot or Dutch oven, cook ground beef over medium heat until browned.
- Drain excess fat if necessary.
- Sauté vegetables
- Add onion, garlic, and bell pepper. Cook 3–4 minutes until softened.
- Add liquids & seasonings
- Stir in diced tomatoes (with juice) and broth.
- Add chili powder, cumin, paprika, salt, and pepper.
- Simmer
- Bring to a boil, then reduce heat.
- Simmer 15–20 minutes to let flavors meld.
- Add cheese & serve
- Stir in shredded cheese just before serving, or sprinkle on top.
- Add optional keto-friendly toppings like sour cream or avocado.
Tips
- Make it creamier: Stir in ½ cup heavy cream or cream cheese at the end.
- Extra spice: Add chopped jalapeños or a dash of hot sauce.
- Meal prep: This soup stores well in the fridge for 3–4 days or can be frozen in portions.
If you want, I can give you a slow cooker keto taco soup version that cooks all day and makes the meat super tender 😄
