Description
This low carb taco soup is a creamy and flavorful dish that’s perfect for a cozy night in. Packed with ground beef, spices, and a touch of creaminess, it’s a satisfying meal that’s easy to make and sure to please.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (10 ounces) diced tomatoes with green chilies
- 4 cups beef or chicken broth (low sodium)
- 4 ounces cream cheese (softened)
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- 1 small zucchini (diced)
- 1 cup chopped spinach or kale (optional)
For Garnish:
- Avocado slices
- Shredded cheese
- Sour cream
- Chopped cilantro
Instructions
- Saute Aromatics: In a large pot or Dutch oven, heat olive oil. Add onion, garlic, and cook until softened.
- Cook Meat: Add ground beef or turkey, cook until browned. Drain excess grease.
- Add Spices: Stir in chili powder, cumin, paprika, oregano, salt, and pepper.
- Simmer: Add tomatoes, broth, zucchini, spinach. Simmer for 10-15 minutes.
- Add Creaminess: Reduce heat, add cream cheese, heavy cream, cheddar cheese. Simmer until creamy.
- Adjust Seasoning: Taste and adjust seasonings. Serve hot with garnishes.
Notes
- For a lower carb count, omit zucchini and spinach.
- You can also use ground chicken or shredded rotisserie chicken.
- Soup keeps well in the fridge for up to 4 days and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 390
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
