Description
A rich and creamy taco soup that fits perfectly into a keto diet.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef broth
- 1 tablespoon taco seasoning
- 1 cup heavy cream
- 1/2 cup shredded cheese
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add ground beef and cook until browned.
- Stir in onions and garlic, cooking until softened.
- Add diced tomatoes, tomato sauce, and beef broth.
- Mix in taco seasoning, and bring to a simmer.
- Reduce heat and stir in heavy cream and shredded cheese until melted.
- Season with salt and pepper, and garnish with cilantro before serving.
Notes
- For a spicier soup, add diced jalapeños.
- This soup can be stored in the refrigerator for up to 3 days.
- Serve with avocado for added creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg