Description
This delicious and creamy keto taco soup is packed with flavor and perfect for a low-carb lifestyle.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 2 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned.
- Add onion and garlic to the pot, cooking until softened.
- Stir in diced tomatoes, green chilies, beef broth, chili powder, cumin, and paprika. Bring to a simmer.
- Reduce heat and stir in heavy cream, allowing to heat through.
- Remove from heat and stir in cheddar cheese and sour cream until melted and creamy.
- Serve hot, garnished with green onions.
Notes
- This soup can be refrigerated and reheated for leftovers.
- Top with additional cheese or avocado for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg