cheesy keto taco soup
This cheesy keto taco soup is a hearty and flavorful dish that's perfect for those following a low-carb diet. Packed with protein and healthy fats, it’s a comforting meal that's easy to prepare.
Equipment
- 1 Large pot or Dutch oven
- 1 Stirring spoon
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes with chilies if desired
- 4 cups beef broth
- 1 can (15 oz) black olives, sliced
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons taco seasoning
- 1 cup shredded lettuce for garnish
- 1 avocado, diced for garnish
- Salt to taste
- Pepper to taste
- Sour cream for serving, optional
Instructions
- In a large pot or Dutch oven over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 5 minutes.
- Stir in the canned diced tomatoes (with juices), beef broth, sliced black olives, and taco seasoning. Bring the mixture to a simmer and let cook for about 10 minutes.
- Reduce heat to low and add the cream cheese, stirring until completely melted and incorporated into the soup.
- Once the cream cheese is mixed in, stir in the shredded cheddar cheese until melted and the soup is creamy.
- Taste and adjust seasoning with salt and pepper, if needed.
- Serve hot, garnished with shredded lettuce, diced avocado, and a dollop of sour cream if desired.
Notes
You can customize the soup by adding your favorite low-carb vegetables such as bell peppers or zucchini.
To keep it strictly keto, ensure that the black olives and any additional toppings are low in carbs.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.