CREAMY TACO SOUP
Provided by Suzanne Ryan
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot or dutch oven over high heat. Saute beef, onion, garlic, and green bell pepper for 7-8 minutes.
- Add diced tomatoes, green chilis (or jalapenos), cream cheese, and taco seasoning to the pot. Stir until cream cheese is melted and mixed throughout.
- Pour in chicken broth and reduce heat to low. Simmer 15-20 minutes, until soup has thickened. Stir periodically to avoid the bottom from burning.
- Serve warm and top with toppings of your choice. I like a variety of freshly sliced avocado, sour cream, shredded cheese, fresh cilantro, jalapeno, or fresh lime wedges.
Nutrition Facts : ServingSize 1 cup, Calories 300 kcal, Carbohydrate 6 g, Protein 18 g, Fat 22 g, Fiber 1 g
CREAMY KETO TACO SOUP WITH GROUND BEEF
This keto-friendly, low-carb, Southwestern taco soup is full of ground beef, cream cheese, heavy cream, and spices. Freezing is not recommended.
Provided by nicolewukber12
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.
- Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes. Stir in broth, diced tomatoes, heavy cream, and salt. Cook until heated through, about 10 minutes more.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 5.4 g, Cholesterol 85.2 mg, Fat 24 g, Fiber 1.1 g, Protein 13.4 g, SaturatedFat 12.9 g, Sodium 1310.1 mg, Sugar 0.5 g
CREAMY TACO SOUP (LOW CARB/KETO)
Low carb and keto-friendly Creamy taco soup is warm and comforting. It's packed with veggies and topped with fresh avocado and lime juice and is the perfect way to enjoy tacos without the added carbs!
Provided by Layla
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Add 1 tablespoon oil to a pot or large pot or dutch oven, brown beef, onion, and garlic over medium-high heat for 7-8 minutes or until the ground beef is browned through.
- Add the bell pepper, Rotel diced tomatoes, cream cheese, and spices. Stir for 4-5 minutes or until tomatoes are soft and tender and cream cheese is mixed through.
- Pour in beef broth and reduce heat to low-medium. Simmer 15-20 minutes or until desired thickness is achieved.
- Serve in small soup bowls. Top with freshly sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime.
Nutrition Facts : ServingSize 1 serving, Calories 347 kcal, Carbohydrate 5 g, Protein 21 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 584 mg, Fiber 1 g, Sugar 2 g
KETO TACO SOUP
This Keto Taco Soup not only tastes delicious but is the perfect comfort food. It's rich, creamy, and has a true taco flavor. After you have tested it, I have a feeling that it will be in your regular ration when meal prepping!
Provided by Stephanie Parlegreco
Categories Main Courses
Time 45m
Number Of Ingredients 8
Steps:
- In a dutch oven or stockpot add the olive oil and ground beef. Cook on medium heat until the meat is almost cooked.
- After the ground beef is just about cooked, add the onions, and bell pepper. Stir and cook the onions and peppers for about 2-3 minutes.
- Now add the taco seasoning, 2 cans of Rotel tomatoes, and cream cheese. Stir all the ingredients together.
- Once the cream cheese has melted, pour in the beef broth.
- Bring the soup to a boil, then let simmer for 20 minutes.
- Serve and garnish with your favorite taco toppings.
Nutrition Facts : ServingSize 1 Cup, Calories 305 calories, Sugar 2.1 g, Sodium 50.8 mg, Fat 23.2 g, SaturatedFat 9.9 g, TransFat 0.9 g, Carbohydrate 5.2 g, Fiber 1.4 g, Protein 18.4 g, Cholesterol 53.5 mg
CREAMY KETO TACO SOUP (6 INGREDIENTS!)
This keto taco soup is so creamy, filling, and comforting, you won't believe it is low carb! Made with just 6 ingredients, it's made stovetop, but has instant pot and slow cooker options!
Provided by Arman
Categories Main Course
Time 22m
Number Of Ingredients 6
Steps:
- In a large soup pot, add the ground beef and place it over medium heat. Brown the beef then remove excess fat.
- Add the remaining ingredients into the pot, except for the cream cheese. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for 10 minutes.
- Add the chopped cream cheese and mix it into the soup until completely smooth.
- Transfer into bowls and top with sliced avocado, shredded cheese, finely diced tomato, and cilantro.
Nutrition Facts : ServingSize 1 serving, Calories 150 kcal, Carbohydrate 4 g, Protein 16 g, Fat 7 g, Sodium 643 mg, Fiber 2 g
KETO TACO SOUP
Rich, creamy, and loaded with taco flavors! A bowl of this soup is so filling and cozy and the whole family loves it.
Provided by Karly Campbell
Categories Soups
Time 30m
Number Of Ingredients 7
Steps:
- Add the beef and onion to a sauce pan or dutch oven and cook, crumbling the beef as it browns. Drain the grease.
- Add the taco seasoning and cream cheese to the beef mixture and stir well over low heat until the beef is coated in the seasoning and the cream cheese has fully melted.
- Add the remaining ingredients to the pot and cook, stirring occasionally, for 15 minutes.
- Serve hot with shredded cheddar, avocado, and lime wedges, if desired.
Nutrition Facts : Calories 471 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 27 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 701 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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- Heat the oil in a large saucepan or Dutch oven over a medium heat. Finely dice the onion and crush the garlic. Add the ground beef, onion and garlic to the saucepan. Cook through until the onion is tender and the beef is browned all over.
- While the beef is cooking, roughly dice the tomato. Once the beef is browned, add the diced tomato, chili powder, paprika, oregano and cumin to the saucepan. Mix everything together well to combine. Cook for a few minutes to soften the tomato and warm the spices. Please feel free to adjust the quantities of spices according to personal taste.
- Add the tomato sauce (passata) and stock to the pan. Bring to a gentle boil and stir to combine. Reduce to a simmer and cook for 10 minutes to infuse the flavors. You may use an alternative stock such as chicken or vegetable if preferred. You may also add salt and pepper if desired. This will depend on the strength of seasoning already in your stock.
- While the soup is simmering, dice the avocado. Once cooked, divide the soup between four serving bowls. Divide the cheese evenly between the bowls of soup, sprinkling over the surface. Scatter over the diced avocado and sliced jalapeños. Top each bowl with a half tablespoon of sour cream to serve.
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- Add all ingredients, except cream cheese, to the liner of a slow cooker. Cover and cook at low for 8 to 9 hours or high for 5 to 6 hours.
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- Once the pan is hot, add in your ground beef, diced onions and garlic. Cook until the meat is brown and the onions are soft.
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