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Cheesy Keto Taco Soup
Cheesy Keto Taco Soup

Cheesy Keto Taco Soup
This Cheese Keto Taco Soup is packed with Mexican flavor and has no carbs! With less than 6 net carbs per serving, this bean-free, low-carb soup will be your new favorite!
Cheesy Keto Taco Soup
Source
Ingredients:
1
Servings
  • 2
    lb
     ground beef or turkey
  • 120
    ml
     green bell pepper, finely chopped
  • 1
    item
     jalapeno, seeds removed and finely chopped
  • 1
    item
     (10 ounce) can green pepper tomatoes, undrained
  • 1200
    ml
     broth (one 32-ounce carton of broth + 1 cup)
  • 1
    item
     (7 ounce) can tomato paste
  • 2
    item
     (4 ounce) cans chopped green bell peppers
  • 1
    item
     packet of taco seasoning
  • 4
    oz
     cream cheese, room temperature, cut into small pieces
  • 60
    ml
     cream
Cheesy Keto Taco Soup
Instructions:
  1. Brown the meat in a medium saucepan or Dutch oven over medium heat. Drain any grease.
  2. Add the peppers, undrained tomatoes, broth, tomato paste, green peppers, and taco seasoning. Mix well.
  3. Allow the mixture to simmer over medium-low heat for about 20 minutes, until the tomato juice reduces and thickens.
  4. Stir in cream cheese and cream just before serving.
  5. Fry the meat as directed, drain all fat, and transfer to a slow cooker.
  6. Cook on low heat for 6-8 hours.
  7. Just before serving, add the cream cheese and cream, stir until melted.
  8. Add the peppers, undrained tomatoes, broth, tomato paste, green peppers, taco seasoning and mix well.
  9. Allow the peppers to simmer over medium-low heat for about 20 minutes, until the tomato juice reduces and thickens.
  • 2
    lb
     ground beef or turkey
  • 120
    ml
     green bell pepper, finely chopped
  • 1
    item
     jalapeno, seeds removed and finely chopped
  • 1
    item
     (10 ounce) can green pepper tomatoes, undrained
  • 1200
    ml
     broth (one 32-ounce carton of broth + 1 cup)
  • 1
    item
     (7 ounce) can tomato paste
  • 2
    item
     (4 ounce) cans chopped green bell peppers
  • 1
    item
     packet of taco seasoning
  • 4
    oz
     cream cheese, room temperature, cut into small pieces
  • 60
    ml
     cream
1
Servings
0

Brown the meat in a medium saucepan or Dutch oven over medium heat. Drain any grease.

Add the peppers, undrained tomatoes, broth, tomato paste, green peppers, and taco seasoning. Mix well.

Allow the mixture to simmer over medium-low heat for about 20 minutes, until the tomato juice reduces and thickens.

Stir in cream cheese and cream just before serving.

Fry the meat as directed, drain all fat, and transfer to a slow cooker.

Cook on low heat for 6-8 hours.

Just before serving, add the cream cheese and cream, stir until melted.

Add the peppers, undrained tomatoes, broth, tomato paste, green peppers, taco seasoning and mix well.

Allow the peppers to simmer over medium-low heat for about 20 minutes, until the tomato juice reduces and thickens.

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