why make this recipe
Creamy Keto Taco Soup with Ground Beef is a fantastic recipe for those following a low-carb or ketogenic diet. It is rich in flavor, easy to prepare, and packed with protein. The combination of creamy ingredients and spices makes this soup comforting and satisfying. Plus, it is perfect for meal prep and can feed the whole family with minimal effort.
how to make Creamy Keto Taco Soup
Ingredients :
- 1 pound ground beef
- 0.5 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 (8 ounce) package cream cheese, softened
- 2 (14.5 ounce) cans beef broth
- 2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
- 0.5 cup heavy cream
- 2 teaspoons salt, or to taste
Directions :
Gather all ingredients.
Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, about 5 to 7 minutes.
Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.
Drop cream cheese into the pot in small bits, mashing it into the beef with a big spoon until no white spots remain, about 3 to 5 minutes.
Stir in beef broth, diced tomatoes and green chiles, heavy cream, and salt. Cook until heated through, about 10 minutes more.
how to serve Creamy Keto Taco Soup
Serve Creamy Keto Taco Soup hot in bowls. You can add toppings like shredded cheese, sour cream, or avocado for extra flavor and richness. A sprinkle of chopped cilantro can also brighten up the dish.
how to store Creamy Keto Taco Soup
Let any leftover soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. When ready to eat, simply thaw and reheat on the stove or microwave.
tips to make Creamy Keto Taco Soup
- Use lean ground beef for a healthier option.
- Feel free to adjust the spices according to your taste preferences.
- If you want a thicker soup, let it simmer longer to reduce.
- Add more veggies like bell peppers or zucchini for extra nutrition.
variation
You can make a chicken version of this soup by replacing ground beef with shredded cooked chicken. For a vegetarian option, substitute the meat with black beans or lentils.
FAQs
1. Can I make this soup ahead of time?
Yes! This soup is great for meal prep. You can make it a day or two ahead and just reheat when ready to serve.
2. Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it safe for anyone with gluten intolerance.
3. Can I use a different meat?
Absolutely! You can substitute ground turkey, chicken, or even sausage for a different flavor profile.
Creamy Keto Taco Soup
Ingredients
Main ingredients
- 1 pound ground beef Use lean ground beef for a healthier option.
- 0.5 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder Feel free to adjust the spices according to your taste preferences.
- 1 8 ounce package cream cheese, softened
- 2 14.5 ounce cans beef broth
- 2 10 ounce cans diced tomatoes and green chiles Such as RO*TEL®.
- 0.5 cup heavy cream
- 2 teaspoons salt Or to taste.
Instructions
Preparation
- Gather all ingredients.
Cooking
- Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, about 5 to 7 minutes.
- Drain and discard grease. Add cumin and chili powder; cook for 2 minutes more.
- Drop cream cheese into the pot in small bits, mashing it into the beef with a big spoon until no white spots remain, about 3 to 5 minutes.
- Stir in beef broth, diced tomatoes and green chiles, heavy cream, and salt. Cook until heated through, about 10 minutes more.
Serving
- Serve Creamy Keto Taco Soup hot in bowls. You can add toppings like shredded cheese, sour cream, or avocado for extra flavor and richness.
- A sprinkle of chopped cilantro can also brighten up the dish.
Storage
- Let any leftover soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the soup for up to 3 months. When ready to eat, simply thaw and reheat on the stove or microwave.