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Low Carb Taco Soup

Low Carb Taco Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • ½ medium yellow onion, diced
  • 1 medium bell pepper, any color, diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 4 cups beef broth
  • 3 tbsp taco seasoning
  • 8 oz cream cheese, softened and cubed
  • Salt and black pepper to taste

Method
 

  1. Brown the ground beef in a large pot over medium high heat for about 6 minutes. Drain all but 1 tbsp fat.
  2. Add the diced onion and bell pepper and cook 4 to 5 minutes until softened. Stir in the garlic for 30 seconds.
  3. Pour in the diced tomatoes with green chilies, beef broth, and taco seasoning. Scrape the pot and bring to a boil.
  4. Reduce to a gentle simmer and cook uncovered for 12 to 15 minutes. Taste and season with salt and pepper.
  5. Turn heat to low, add the cream cheese cubes, and stir until fully melted and creamy. Ladle into bowls and serve hot.

Notes

If you plan to freeze a portion, hold back the cream cheese from that batch and stir it in after reheating. The soup will thicken in the fridge, so add broth as needed.