Cheesy Keto Taco Soup
Servings: 6
Net carbs per serving: ~5–6g
Ingredients
1 lb (450 g) ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup diced bell peppers (any color)
1 (14 oz / 400 g) can diced tomatoes (no sugar added)
4 cups beef broth
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper to taste
1 cup shredded cheddar cheese (or Mexican blend)
2–3 tbsp heavy cream (optional for extra creaminess)
Optional toppings: avocado, sour cream, chopped cilantro
Instructions
Cook the beef:
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if needed.
Sauté the veggies:
Add diced onion, garlic, and bell peppers. Cook until softened, about 4–5 minutes.
Add seasonings:
Stir in chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper. Let it toast for 1 minute to release the flavors.
Add liquids:
Pour in diced tomatoes and beef broth. Stir well and bring to a boil.
Simmer:
Reduce heat and let it simmer for 15–20 minutes so flavors meld.
Add cheese & cream:
Lower the heat and stir in shredded cheese and heavy cream until smooth and creamy.
Serve:
Ladle into bowls and top with optional avocado, sour cream, or cilantro. Enjoy hot!
💡 Tip: This soup keeps well in the fridge for up to 4 days and tastes even better the next day as flavors develop.
