Low Carb Taco Soup Food

EASY KETO LOW CARB TACO SOUP RECIPE

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.

LOW-CARB TACO SOUP

Steps:

• Combine 2 cups broth and cauliflower in a pot over medium-high heat. Bring to a boil. Reduce heat to medium-low; cook until tender, about 20 minutes.
• Heat oil in a skillet over medium-high heat. Saute onion and jalapenos until onions are translucent, about 5 minutes. Add beef; cook and stir until browned and crumbly, about 6 minutes.
• Transfer the cooked cauliflower to a blender and puree. Return to the pot; add cream cheese and remaining 1 cup broth. Cook and stir over medium heat until cream cheese is melted, about 3 minutes. Add the beef mixture, tomatoes, and paprika. Season with salt and pepper. Cook and stir until flavors blend, about 5 minutes.

LOW CARB CHICKEN TACO SOUP

Steps:

• Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to an Instant Pot.
• Cover, turn vent to sealing, and cook on high pressure for 18 minutes.
• Allow pressure to release naturally, about 10 minutes, before removing the lid.
• Remove chicken from pot and shred with two forks.
• Turn the Instant Pot to saute and add the cream cheese. Whisk constantly until the cream cheese is fully melted and incorporated.
• Turn Instant Pot off and return chicken to the pot. Add the cilantro and stir well to combine.
• Serve immediately
• Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker.
• Cover and cook on low for 4 hours.
• Remove chicken from pot and shred with two forks.
• Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated.
• Return chicken to the slow cooker and add the cilantro. Stir well to combine.
• Serve immediately.

KETO TACO SOUP

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.

KETO SOUP RECIPES: CHICKEN TACO SOUP

Steps:

• Add tomatoes, broth, and taco seasoning to the instant pot.
• Add bell pepper and onion and stir to mix.
• Add chicken.
• Place the lid on and turn it to lock it. Set the instant pot setting to manual for 12 minutes.
• Once done, press the pressure release valve and release the pressure.
• Remove the lid and stir to mix.
• If desired, shred the chicken before serving.

CREAMY TACO SOUP (LOW CARB/KETO)

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.

LOW CARB TACO SOUP

Steps:

• Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker.
• Cover and cook on low for 4 hours.
• Remove chicken from pot and shred with two forks.
• Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated.
• Return chicken to the slow cooker and add the cilantro. Stir well to combine.
• Serve immediately.

EASY, DELICIOUS & LOW CARB TACO SOUP

Steps:

• In a large pot or wok, brown ground beef.
• Drain and return meat to pot.
• Add onions, garlic and spices to drained beef and sauté until onions are translucent.
• Add cream cheese, stirring until meat is coated.
• Add Rotel, broth, cream, Splenda packet and simmer gently for 5-10 minutes or until flavors combine to your liking. (I like to let mine simmer a bit longer, which really allows the flavors to meld.).
• Season with salt and pepper to taste.
• Garnish with diced avocado.

CREAMY TACO SOUP

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.

KETO TACO SOUP

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.