This content originally appeared on Sugar-Free Mom. Republished with permission.
This easy keto taco soup recipe is a quick meal that can be made in under 30 minutes and is perfect for a cool day when you need some comfort in a bowl!
Soup is one of the easiest ways to get a hearty meal on the table in no time at all. You can make this quick and easy taco soup in under 30 minutes! If you prep ahead and want it warm and ready for when you get home from work you can easily throw it together the night before and start the slow cooker first thing in the morning. The flavors will have even more time to mingle and it will be outstanding! Even better if you have leftovers to take for lunch the next day, am I right?
Easy Keto Taco Soup
There’s nothing quite as comforting as a good bowl of soup. Enjoy this Keto Taco Soup that is fuss-free and ridiculously easy to make and packed to the brim with incredible flavor.
Servings 5 servings
1 tablespoon olive oil or ghee or butter1 small onion finely diced2 cloves garlic1 lb ground beef2 tablespoon taco seasoning½ medium red pepper diced small½ medium yellow pepper diced small½ medium green pepper diced small1 can chopped tomatoes2 tablespoon tomato puree2 cups beef broth or chicken broth½ teaspoon salt ½-1 teaspoon salt depending on if there is salt in your taco seasoning¼ teaspoon cracked black pepper OptionalTo Serve (Optional)1 avocado diced4 tablespoon sour cream¼ cup shredded cheddar cheese or Mexican shredded cheese3 tablespoon fresh cilantro chopped2 jalapeno chopped (optional)low-carb tortilla chips (optional)
In a dutch oven or non-stick soup pan, heat the oil, ghee or butter. Add the onion and cook for 2 minutes on medium heat. Add the garlic and fry for a further 30 seconds.
Add the ground beef, breaking it up with a wooden spatula as it cooks, until browned (approximately 4 – 5 minutes). If desired, drain and discard the fat.
Add the taco seasoning and chopped peppers and fry for 1 further minute.
Add the chopped tomatoes, puree and broth. Season with salt, optional cracked black pepper. Stir well.
Reduce to a simmer and cook for 15 – 20 minutes until thick and flavorful.
Adjust the seasoning to taste and top with avocado, sour cream, shredded cheese, and cilantro. Top with optional jalapeños and low-carb tortilla chips.
Storage: Refrigerate in Tupperware for up to 3 days or freeze for 3 months
Serving: 1serving | Fiber: 2g | Calories: 297kcal | Fat: 21g | Protein: 18g | Carbohydrates: 8g
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.