Low Carb Taco Soup Food

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.

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.

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.

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.

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.