Description
Make this simple, hearty, low-carb taco soup using ground beef. This recipe skips beans and corn to keep your macros keto-friendly.
Ingredients
Scale
- 1.5 lb ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 (10 oz) can diced tomatoes with green chilies, undrained
- 1 (15 oz) can tomato sauce (no sugar added)
- 4 cups beef broth
- 2 tablespoons taco seasoning (ensure no added sugar)
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil or avocado oil
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the ground beef, onion, and bell pepper to the pot. Cook until the beef is browned and the vegetables are soft, breaking up the meat as it cooks. Drain any excess grease.
- Stir in the taco seasoning, cumin, and oregano. Cook for one minute until fragrant.
- Pour in the diced tomatoes with green chilies, tomato sauce, and beef broth.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to combine.
- Taste the soup and add salt and pepper as needed.
- Serve hot with your preferred keto toppings.
Notes
- For a thicker soup, you can add 1/2 teaspoon of xanthan gum mixed with 1 tablespoon of cold water during the last 5 minutes of simmering.
- Use full-fat sour cream and shredded cheddar cheese for topping to increase the fat content.
- Avocado slices and fresh cilantro add fresh flavor and healthy fats.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 550
- Fat: 24
- Saturated Fat: 9
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 28
- Cholesterol: 85