Easy Low-Carb Taco Soup

One of my favorite time-saving life hacks is to whip up a big pot of low-carb taco soup early in the week, then use it for quick & easy lunches all week long. Of course, a hearty, flavorful, low-carb taco soup is also the perfect way to feed a crowd!

Either way, you and everyone else will LOVE this quick & easy, keto-friendly, low carb Taco Soup. It comes together super fast in just one pot, and is sure to please even the pickiest eaters. Because let’s be real—who doesn’t love tacos?

The recipe makes 8 servings but trust me when I say you’ll probably want to double it. Yep, it’s that good!

INGREDIENTS:

• 2 pounds ground beef
• ½ yellow onion, diced
• 2 tsp. minced garlic
• 1 8oz. package cream cheese
• 2 14oz. can petite diced tomatoes
• 1 15oz. can tomato sauce
• 1 4oz. Can diced green chilies
• 4 cups chicken broth
• 1 ½ tablespoons ground cumin
• 1 ½ tablespoons chili powder
• Salt and pepper to taste
• Sour cream, shredded cheese, & diced avocado for topping (optional)

STEP 1: In a large stockpot or Dutch oven, sauté the onion and garlic until fragrant then add and brown the ground beef over medium heat, crumbling the meat with a spatula or large spoon as it cooks.  Soak up some of the excess fat with a paper towel, if necessary.

STEP 2: Add the cream cheese to the meat mixture, stirring until the cream cheese has melted and blended in with the meat.

STEP 3: Add in tomatoes, tomato sauce, chopped onion, chilies, chicken broth, cumin, and chili powder.  Bring soup to a boil, then reduce the heat to low and simmer for at least 30 minutes.  Season to taste with salt and pepper.

STEP 4: Serve garnished with sour cream, shredded cheese, and avocado if desired.

EASY TACO SOUP

5 from 7 votes

Print Pin Rate

Course: Lunch, Main Course

Cuisine: Mexican

Keyword: Gluten Free, Keto, low carb

Prep Time: 4 minutes

Cook Time: 30 minutes

Total Time: 34 minutes

Servings: 8

Calories: 325kcal

Author: Thinlicious.com

Ingredients

  

1x2x3x

• 2 lbs. ground beef
• ½ yellow onion diced
• 2 tsp. minced garlic
• 1 8 oz. package cream cheese
• 2 14 oz. can petite diced tomatoes
• 1 15 oz. can tomato sauce
• 1 4 oz. Can diced green chilies
• 4 cups chicken broth
• 1 ½ tbsp. ground cumin
• 1 ½ tbsp. chili powder
• Salt and pepper to taste
• Sour cream shredded cheese, & diced avocado for topping (optional)

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Instructions

• In a large stockpot or Dutch oven, sauté the onion and garlic until fragrant then add and brown the ground beef over medium heat, crumbling the meat with a spatula or large spoon as it cooks.
• Soak up some of the excess fat with a paper towel, if necessary.
• Add the cream cheese to the meat mixture, stirring until the cream cheese has melted and blended in with the meat.
• Add in tomatoes, tomato sauce, chilies, chicken broth, cumin, and chili powder.
• Bring soup to a boil, then reduce the heat to low and simmer for at least 30 minutes.
• Season to taste with salt and pepper.
• Serve garnished with sour cream, shredded cheese, and avocado if desired.

Nutrition

Calories: 325kcalCarbohydrates: 11.5gProtein: 25.3gFat: 18.2gFiber: 2.7g

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