Ingredients
Method
- In a large pot over medium heat, warm the olive oil for 1 minute and stir in the diced onion, minced garlic, and ground beef.
- Brown the beef and onion for about 2-3 minutes, breaking up the meat with a spoon.
- Stir in the diced pepper, season with salt and pepper to taste, and 2 tbsp taco seasoning, mixing until combined.
- Add in the diced tomato and 1/2 cup tomato sauce and mix until combined. Cook for about 5 minutes, stirring occasionally.
- Pour in 1 cup heavy cream and 1 1/2 cups beef broth and mix until combined.
- Cook the Keto Taco soup for about 10 minutes or until it thickens slightly, stirring occasionally.
- Serve in serving bowls with avocado slices, lemon slices, shredded cheese, and chopped parsley. Enjoy immediately.
Notes
- For extra richness, brown the ground beef until it has a nice crust before adding other ingredients.
- Don't skimp on the taco seasoning; it's key to the authentic flavor of this keto taco soup.
- If you prefer a thicker soup, let it simmer for an additional 5-7 minutes. If the soup contains ground beef, ensure it reaches an internal temperature of 160°F (71°C).
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skimp on the taco seasoning; it's key to the authentic flavor of this keto taco soup.
- If you prefer a thicker soup, let it simmer for an additional 5-7 minutes. If the soup contains ground beef, ensure it reaches an internal temperature of 160°F (71°C).
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.