This keto taco soup is a low-carb delight made with ground beef, aromatic spices and a rich blend of cream cheese and heavy cream. Top with cheddar and avocado for a comforting keto meal.
Instructions
1
Cook the beef and onion
2
In a large saucepan, cook ground beef and onion over medium heat until the meat is no longer pink, 6 to 8 minutes. Break into crumbles and drain. (Don't rinse the beef or pour the fat down the drain.)
3
Add cream cheese, seasonings, broth and tomatoes
4
Stir in cream cheese, garlic, chili powder, salt, paprika, cumin, oregano and pepper until blended. Stir in the broth and tomatoes. Bring to a boil over medium heat. Reduce heat, then simmer, uncovered, until slightly thickened, 7 to 10 minutes. Keep an eye on the pot and stir gently as needed.
5
Stir in the cream
6
Reduce the heat to low. Stir in heavy cream and heat through. Don't hesitate to taste a spoonful of soup and season more as needed! To serve, garnish bowls with shredded cheddar cheese, sliced avocado and chopped fresh cilantro.
