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Cheesy Keto Taco Soup

Cheesy Keto Taco Soup

Cheesy Keto Taco Soup

Introduction:

Prepare your taste buds for an exquisite culinary experience with our Cheesy Keto Taco Soup. This delightful creation not only satisfies your cravings for the bold flavors of tacos but also adheres to a keto-friendly lifestyle. In this gastronomic journey, we’ll delve into the intricacies of crafting this rich, cheesy, and oh-so-satisfying taco soup that’s bound to become a staple in your low-carb repertoire
Ingredients:

  1. 1 lb ground beef or turkey
  2. 1 medium onion, finely chopped
  3. 3 cloves garlic, minced
  4. 1 packet taco seasoning (keto-friendly)
  5. 1 can diced tomatoes, undrained
  6. 1 can diced green chilies
  7. 4 cups beef or chicken broth
  8. 1 block cream cheese, softened
  9. 2 cups shredded cheddar cheese
  10. 1 cup shredded Monterey Jack cheese
  11. 1/2 cup heavy cream
  12. 1 tablespoon olive oil
  13. Salt and pepper to taste
  14. Fresh cilantro, avocado, and lime for garnish

Instructions:

Step 1: Savor the Aromas

  1. In a large pot over medium heat, sauté finely chopped onions and minced garlic in olive oil until aromatic and translucent.

Step 2: Brown the Brilliance

  1. Add ground beef or turkey to the pot, breaking it apart with a spatula. Brown the meat until fully cooked.

Step 3: Taco Infusion

  1. Sprinkle the keto-friendly taco seasoning over the meat, ensuring a thorough coating. Stir to infuse the flavors.

Step 4: Tomato Tango

  1. Pour in the undrained diced tomatoes and diced green chilies, bringing a zesty and vibrant layer to the pot.

Step 5: Broth Elegance

  1. Introduce the beef or chicken broth, elevating the soup with a savory base. Allow the concoction to simmer, marrying the flavors.

Step 6: Creamy Crescendo

  1. Reduce the heat and gently whisk in the softened cream cheese until fully incorporated. Pour in heavy cream for an indulgent, creamy texture.

Step 7: Cheese Symphony

  1. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously for a velvety finish.

Step 8: Seasonal Harmony

  1. Season with salt and pepper to taste, ensuring a well-balanced profile that satisfies every palate.

Step 9: Garnish Grandeur

  1. Ladle the Cheesy Keto Taco Soup into bowls, and garnish with fresh cilantro, avocado slices, and a squeeze of lime for a burst of freshness.

Nutritional Information:

Per Serving (1 cup):

  • Calories: 350
  • Carbohydrates: 7g
  • Protein: 20g
  • Fat: 28g
  • Fiber: 1g
  • Net Carbs: 6g

Conclusion:

Cheesy Keto Taco Soup transcends the boundaries of traditional comfort food, providing a keto-friendly twist that doesn’t compromise on taste. Indulge in the creamy richness and robust flavors of this culinary masterpiece. Whether you’re following a ketogenic lifestyle or simply seeking a bowl of savory delight, this Cheesy Keto Taco Soup is a must-try. Elevate your soup game with this cheesy, flavorful creation that transforms every spoonful into a journey of culinary excellence.

This Cheesy Keto Taco Soup is loaded with Mexican flavor and none of the carbs! At less than 6 net carbs per serving this no bean, low carb soup will be your new favorite!

Ingredients

  • 2 pounds ground beef or turkey
  • 1/2 cup green bell pepper, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 (10 ounce) can tomatoes with green chilies, undrained
  • 5 cups beef broth (One 32 ounce carton beef broth + 1 cup)
  • 1 (7 ounce) can tomato paste
  • 2 ( 4 ounce) cans diced green chilies
  • 1 package taco seasoning
  • 4 ounces room temp  cream cheese, cut into small pieces
  • 1/4 cup  cream

Instructions

  1. Brown the meat over medium heat in a medium size sauce pot or dutch oven. Drain off any grease
  2. Add the peppers, undrained tomatoes, beef broth, tomato paste, green chilies, taco seasoning and stir well.
  3. Allow chili to simmer over medium low heat uncovered for approximately 20 minutes until the tomato juice has reduced and thickened.
  4. Stir in the cream cheese and cream just before serving.
  5. Brown the meat as directed, drain off any grease and transfer to a slow cooker.
  6. Add the peppers, undrained tomatoes, beef broth, tomato paste, green chilies, taco seasoning and stir well.
  7. Cook on low for 6-8 hours.
  8. Just before serving add the cream cheese and cream, stir until dissolved.

Notes

*Cream cheese: Make sure the cream cheese is room temp so it melts smoothly into the soup and does not curdle.

Nutrition Information:

 YIELD: 8 SERVING SIZE: 1.5 cups
Amount Per Serving: CALORIES: 279TOTAL FAT: 15.8gCHOLESTEROL: 93.9mgSODIUM: 466mgCARBOHYDRATES: 6.9gNET CARBOHYDRATES: 5.3gFIBER: 1.6gSUGAR: 4.5gPROTEIN: 49.8g