Creamy Ground Beef Taco Soup Recipe Is High-Protein & Delicious (20 Minutes, 7 Ingredients) by Donna John
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I almost scrolled past this creamy ground beef taco soup recipe because it was called "keto taco soup." Not being on the keto diet, I wasn't sure I needed to click on it and check it out. I sure am glad I did! This easy, cheesy taco soup takes less than 20 minutes from start to finish to make. The flavors are fantastic! If this is how you eat on the keto diet, sign me up! Plus this is a high-protein recipe, so you get the health benefits of protein in every cheesy, beefy bite.
The Mexican taco soup recipe starts with ground beef and onion being cooked together. Taco seasoning and cream cheese join the party. Once the cream cheese has melted into the ground beef, tomatoes with green chiles, beef broth and heavy cream are stirred in. All the soup really has to do now is heat through. So simple and tasty! I did add some fresh chopped cilantro to the soup in the last step. This quick low-carb soup recipe definitely made it into my recipe folder.
Variation: Try this Tex-Mex recipe with ground turkey instead of ground beef.
Ladle the gluten-free, high-protein soup into individual soup bowls and top with desired toppings. Toppings to consider are chopped red onion, chopped green onions, sliced jalapeno or serrano peppers, fresh chopped cilantro, avocado and shredded Mexican cheese. If you're not following the keto diet, add some crunchy tortilla strips. This easy keto-friendly taco soup can be served for lunch or fast dinner.
Cuisine: Mexican / Tex-Mex
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 ounce (1 packet) taco seasoning
- 8 ounces cream cheese
- 20 ounces (2 cans) tomatoes with green chiles
- 2 cups beef broth
- 1 cup heavy cream
Here's how to make it:
- Brown the ground beef and onion in a soup pot until meat is cooked through, about 5 minutes. Season with salt and pepper, to taste.
- Add the cream cheese and taco seasoning. Stir until cheese melts. (Instead of store-bought taco seasoning, make your own homemade taco seasoning. I used Old El Paso Taco Seasoning.)
- Add the tomatoes with green chiles (do not drain), beef broth and heavy cream. (To reduce the sodium, use low-sodium beef broth.)
- Cook, stirring occasionally, over medium-low heat for about 10 minutes.
- Ladle into bowls and top with desired toppings. Serve. Store any leftover soup in an airtight container and reheat in the microwave or in a saucepot over low heat on the stove.
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