Low-Carb Taco Soup
A delightful and savory soup that combines the flavors of your favorite tacos in a low-carb format, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 pound ground beef Lean ground beef is ideal.
- 1 cup diced onions For base flavor.
- 1 cup diced bell peppers Any color bell pepper works.
- 2 cloves garlic, minced Adjust according to taste.
- 1 can (14.5 oz) diced tomatoes Use with juices for better flavor.
- 2 cups beef broth Can substitute with chicken broth.
Spices and Seasoning
- 1 tablespoon chili powder For heat and flavor.
- 1 teaspoon cumin Enhances taco flavor.
- 1 teaspoon paprika For added depth.
- to taste Salt and pepper Adjust according to preference.
Toppings
- 1 cup shredded cheese (cheddar or Mexican blend) Add for creaminess.
- to your liking Optional toppings: sour cream, avocado, cilantro Customizable options.
Instructions
Preparation
- In a large pot, place the ground beef over medium heat. Cook thoroughly, breaking it apart with a spatula and draining any excess fat.
- Add the diced onions, bell peppers, and minced garlic. Sauté for 3 to 5 minutes until tender.
- Stir in the diced tomatoes with juices and beef broth, along with the chili powder, cumin, paprika, salt, and pepper.
- Bring the soup to a boil, then reduce heat to low and let it simmer for 20 minutes.
- After simmering, stir in the shredded cheese until melted and mixed well.
- Serve hot, garnished with optional toppings like sour cream, avocado, or cilantro.
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Notes
This soup is versatile and can be adjusted with different proteins or toppings according to dietary preferences. Great for meal prep.