Ah! A Cheesy Keto Taco Soup—low-carb, hearty, and packed with flavor. Perfect for a quick weeknight meal, and it’s naturally gluten-free too. Here’s a full recipe:
Cheesy Keto Taco Soup
Ingredients (4–6 servings)
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced bell peppers (optional)
- 2 cups beef broth
- 1 cup canned diced tomatoes (no sugar added)
- 1 cup heavy cream
- 1–2 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt & pepper to taste
- 1–2 cups shredded cheddar cheese
- Optional toppings: sour cream, sliced avocado, chopped cilantro, jalapeños
Instructions
1️⃣ Cook the Beef
- Heat a large pot over medium heat.
- Add ground beef → cook until browned.
- Add onion, garlic, and bell peppers → sauté 3–4 minutes until softened.
- Drain excess fat if necessary.
2️⃣ Add Soup Base
- Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Add beef broth and diced tomatoes → simmer 10–15 minutes for flavors to meld.
3️⃣ Make it Cheesy & Creamy
- Reduce heat to low.
- Stir in heavy cream → simmer 3–5 minutes.
- Add shredded cheddar cheese gradually → stir until melted and smooth.
4️⃣ Serve
- Ladle soup into bowls and top with your favorite keto-friendly toppings like sour cream, avocado slices, jalapeños, or cilantro.
Tips for a Perfect Keto Taco Soup
- Cheese choice: Sharp cheddar works best, but Monterey Jack or Colby also melts beautifully.
- Spice level: Adjust chili powder and jalapeños to your taste.
- Make ahead: Soup tastes even better the next day; just reheat gently.
- Extra keto-friendly bulk: Add cauliflower rice or zucchini for more volume without carbs.
If you want, I can also give a one-pot slow cooker version where you throw everything in and come back 4 hours later to a perfectly cheesy taco soup. It’s a real set-it-and-forget-it option.
Do you want me to give that slow-cooker version too?