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Creamy Keto Taco Soup with Ground Beef and Cheese

Creamy Keto Taco Soup with Ground Beef and Cheese Your New Favorite

Indulge in this Creamy Keto Taco Soup with Ground Beef and Cheese, a low-carb Tex-Mex delight that's perfect for meal prepping and cozy dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef opt for 85/15 or 80/20
  • 1 small Onion sweetness; shallots can be used
  • 3 cloves Garlic fresh is preferable; garlic powder works
  • 1 cup Red Bell Pepper or green bell pepper for a robust taste
  • 14.5 oz Diced Tomatoes with Green Chilies skip if preferring milder flavors
  • 4 cups Beef Broth low-sodium options are ideal
For Creaminess
  • 8 oz Cream Cheese substitute with dairy-free for non-dairy version
  • 1 cup Heavy Whipping Cream coconut cream can serve as a non-dairy alternative
For Seasoning
  • 2 tbsp Chili Powder adjust according to heat preference
  • 1 tbsp Cumin adds a warm, earthy flavor
  • 1 tsp Smoked Paprika a little goes a long way
  • 1 tsp Oregano fresh versions are delightful if available
  • 1 tsp Salt adjust to taste
  • 1 tsp Pepper adjust to taste
For Topping & Garnish
  • 1 cup Shredded Cheddar Cheese dairy-free cheese works for a non-dairy option
  • Optional Toppings green onions, sour cream, avocado, jalapeños, cilantro

Equipment

  • Skillet
  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Brown the Ground Beef: Heat a skillet over medium-high heat, add ground beef, cooking until browned (6-8 minutes). Drain excess grease and transfer to slow cooker.
  2. Sauté the Aromatics: In the same skillet, add onion, garlic, and red bell pepper. Sauté for 3-4 minutes until soft. Transfer to the slow cooker.
  3. Layer in the Flavor: Add diced tomatoes with green chilies and beef broth. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well.
  4. Add Creaminess: Cube cream cheese and add it with heavy whipping cream to the slow cooker. It will melt during cooking.
  5. Let It Simmer: Cover slow cooker and set to LOW heat. Allow to simmer for about 4 hours, stirring occasionally, especially in the first hour.
  6. Add Cheese: 30 minutes before serving, stir in shredded cheddar cheese until melted and mixed in.
  7. Garnish and Serve: Ladle soup into bowls and top with optional garnishes like green onions, sour cream, avocado, or jalapeños.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 10gProtein: 28gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 950mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 20mg

Notes

Use 85/15 or 80/20 ground beef for the best flavor. Monitor the soup's consistency to avoid clumps of cream cheese.

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