Keto Hearty Taco Soup
Dive into a bowl of flavor-packed comfort with this Keto Hearty Taco Soup, a low-carb twist on a classic Southwest favorite. Perfectly seasoned ground beef, tender zucchini, and a rich beef broth infused with bold spices like cumin, chili powder, and cayenne pepper create a soul-warming dish that's both satisfying and keto-friendly. This one-pot recipe combines wholesome ingredients like fresh vegetables, diced tomatoes, and aromatic garlic for a quick and easy meal ready in just 45 minutes. Topped with melty cheddar cheese, creamy sour cream, and a sprinkle of fresh cilantro, this hearty taco soup is ideal for cozy weeknight dinners or meal prepping. Whether you're craving bold taco flavors or sticking to your keto goals, this recipe is sure to become a family favorite! Keywords: keto taco soup, hearty soup recipe, low-carb dinner, one-pot meals, keto-friendly recipes.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 3 large garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium zucchini, diced
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
Remove the beef from the pot and set aside, draining off excess fat if necessary.
In the same pot, add the diced onion and bell pepper, and cook until softened, about 4-5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced tomatoes, beef broth, taco seasoning, cumin, chili powder, cayenne pepper, salt, and black pepper. Stir to combine.
Return the cooked ground beef to the pot, and add the diced zucchini.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
Taste the soup and adjust the seasoning as needed.
Serve the soup hot, garnished with shredded cheddar cheese, sour cream, and fresh cilantro.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.7 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 246 mg | 19% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 695 mg | 15% | |
*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.
