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Keto Taco Soup

Low Carb Keto Taco Soup Recipe

Jennifer Zhang
This keto taco soup recipe has become one of my go-to Mexican meals. It's low carb with delicious flavor, can be made in 30 minutes flat, and even freezes well for days when you want a quick meal!
4.41 from 5 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch, Mains, Soups
Cuisine American, Mexican
Servings 4
Calories 292 kcal

Ingredients
 
 

  • 1 lb Ground Beef
  • 2 large Tomatoes diced
  • ¼ cup Heavy Cream
  • ½ cup Sharp Cheddar Cheese shredded
  • 2 cups Beef or Vegetable Broth
  • 2 tablespoon Avocado Oil
  • 2 tablespoon Taco Seasoning
  • Salt and Pepper to taste

Optional Ingredients

  • Avocado Slices, Cilantro, Lime Wedges, Chillis to serve

Instructions
 

  • Heat the avocado oil in a large skillet or pan over medium-high heat and sauté the ground beef for 5-7 minutes, seasoning it with the taco seasoning.
  • Add the diced tomatoes, heavy cream, and cheddar cheese, then bring to a simmer over medium-low heat for about 5-7 minutes.
  • Add the broth, reduce the heat to low, and cook for 10 minutes. Season to taste with salt and pepper.
  • Serve hot, optionally topped with avocado slices, jalapenos, lime wedges, and chopped cilantro.

Notes

Net Carbs: 1.7g

Nutrition

Serving: 1bowl (4 per recipe) | Calories: 292kcal | Carbohydrates: 2.1g | Protein: 29.5g | Fat: 17.9g | Saturated Fat: 6.9g | Cholesterol: 90mg | Sodium: 1112.5mg | Potassium: 473.4mg | Fiber: 0.4g | Sugar: 1.1g | Vitamin A: 87.6IU | Vitamin C: 2.5mg | Calcium: 118.9mg | Iron: 2.9mg | Net Carbs: 1.7g

Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.

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