EASY KETO LOW CARB TACO SOUP RECIPE
See how to make taco soup on the stove - it takes only 20 minutes + 5 ingredients! The whole family will love this easy low carb taco soup recipe with ranch dressing. It's so rich and flavorful, no one will guess it's keto taco soup.
Provided by Maya | Wholesome Yum
Categories Main Course Soup
Time 20m
Number Of Ingredients 5
Steps:
- In the bottom of a large pot over medium-high heat, brown the ground beef for about 7-10 minutes, until no longer pink. Drain if desired.
- Add 2 tablespoons (28 g) taco seasoning (2/3 of the total amount) and 3/4 cup (177 mL) of broth. Simmer for a couple of minutes, until the liquid is mostly gone.
- Add the remaining broth, diced tomatoes (with liquid), and remaining tablespoon of taco seasoning. Stir together. Bring to a gentle boil and simmer for about 8-10 minutes.
- Remove from heat. Wait 2 minutes, then stir in the ranch dressing. If desired, garnish with shredded cheddar cheese and cilantro.
Nutrition Facts : Calories 309 kcal, Carbohydrate 7 g, Protein 13 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 37 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
TACO SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute. Add the beef and sprinkle with a pinch of salt and pepper. Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine.
- Stir in the black beans, corn, tomatoes with green chiles and vegetable stock. Add a few dashes of hot sauce, then stir well and bring to a simmer. Simmer to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed.
- Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips.
TACO SOUP
No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot. It's a great quick weeknight dinner for the whole family. If you really miss that taco shell crunch, sprinkle your bowl with some crushed tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant and soft, about 2 minutes. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Stir in the taco and ranch seasonings until well combined.
- Add the tomatoes, beans, corn and 1 teaspoon salt. Fill one of the bean cans with water and add it to the pot. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the beans are warmed through, about 10 minutes.
- Serve in bowls with scallion greens, Cheddar, sour cream and pico de gallo.
SIMPLE TACO SOUP
We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. -Glenda Taylor, Sand Springs, Oklahoma
Provided by Taste of Home
Time 25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 370 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1369mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
5-INGREDIENT TACO SOUP
A bowl of this soup is sure to beat the nippy cold winter weather, and the best part is it cooks in less than 10 minutes and takes just 5 ingredients! The mixed vegetables are found in the frozen section.
Provided by thedailygourmet
Categories Taco Soup
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef and cook and stir until crumbly and browned, about 5 minutes. Add salsa and frozen vegetables. Cancel Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Ladle soup into serving bowls and top with Cheddar cheese and Mexican crema.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 13.8 g, Cholesterol 90.8 mg, Fat 19.4 g, Fiber 3.7 g, Protein 23.1 g, SaturatedFat 9.4 g, Sodium 667.9 mg, Sugar 3.3 g
EASY TACO SOUP WITH GROUND BEEF
A few pantry canned ingredients add big flavor to this weeknight taco soup. Tomato sauce adds body, but jarred salsa will do in a pinch.
Provided by thehungryscientist
Categories Taco Soup
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
- Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
- Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 50.9 g, Cholesterol 109.6 mg, Fat 34.3 g, Fiber 11.2 g, Protein 36.8 g, SaturatedFat 15.4 g, Sodium 2302.8 mg
SLOW COOKER TACO SOUP
This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.
Provided by Janeen Barlow
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 8h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
- Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 37.8 g, Cholesterol 48.5 mg, Fat 16.3 g, Fiber 8.5 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 1356 mg, Sugar 8.7 g
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