Easy Delicious Low Carb Taco Soup
Cozy up to a bowl of comfort with this *Easy Delicious Low Carb Taco Soup*, a hearty and flavorful dish that's quick to make and perfect for busy weeknights! Packed with protein-rich ground beef, colorful bell peppers, and zucchini, this creamy soup gets its bold Tex-Mex flavor from sugar-free taco seasoning and a hint of garlic. The addition of softened cream cheese gives it a luscious, velvety texture without adding unnecessary carbs. Ready in just 35 minutes, this keto-friendly recipe is ideal for low-carb meal preppers or anyone looking for a satisfying one-pot dinner. Customize with optional toppings like shredded cheddar, sour cream, and fresh cilantro to elevate every spoonful. Whether you're feeding the family or meal-prepping for the week, this low-carb taco soup will quickly become your go-to comfort food.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 14.5 ounces Diced tomatoes (no sugar added)
- 4 cups Beef broth
- 4 ounces Cream cheese, softened
- 2 tablespoons Taco seasoning (sugar-free)
- 1 medium Bell pepper, diced
- 1 medium Zucchini, diced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Shredded cheddar cheese (optional, for topping)
- 0.25 cup Sour cream (optional, for topping)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat.
Add the olive oil, then sauté the chopped onion and minced garlic for 2-3 minutes until softened and fragrant.
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes.
Stir in the taco seasoning, diced bell pepper, and zucchini. Cook for an additional 2-3 minutes to bring out the flavors of the spices and slightly soften the vegetables.
Pour in the beef broth and add the diced tomatoes. Stir to combine, then bring the soup to a gentle boil.
Reduce the heat to low and stir in the cream cheese until fully melted and incorporated.
Simmer the soup on low heat for 10-15 minutes to allow the flavors to meld together. Stir occasionally.
Season with salt and black pepper to taste.
Serve hot in bowls. Optionally, top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of freshly chopped cilantro for added flavor and texture.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 6224 mg | 271% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 32.9 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 838 mg | 64% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3687 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
