Low-Carb Taco Soup
A delightful twist on classic taco flavors, combining hearty ingredients in a warm, comforting bowl. This easy-to-make soup is protein-packed and low in carbs, perfect for busy weeknights or cozy weekends.
Ingredients
Main Ingredients
- 1 pound ground beef Lean ground beef is recommended.
- 1 cup diced onions Fresh onions enhance the flavor.
- 1 cup diced bell peppers Choose vibrant colors for a colorful dish.
- 2 cloves garlic, minced Fresh garlic improves the aroma.
- 1 can diced tomatoes (14.5 oz)
- 2 cups beef broth Homemade broth adds richness.
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend) Add gradually for creaminess.
Optional Toppings
- sour cream Enhances the dish with creaminess.
- avocado Adds healthy fats.
- cilantro Freshens the flavor.
Instructions
Preparation
- Heat a large pot over medium heat. Add ground beef and brown it, breaking it apart for even cooking. Drain any excess fat.
- Add diced onions, bell peppers, and minced garlic. Sauté until vegetables are tender, about 3 to 5 minutes.
- Stir in the canned diced tomatoes and beef broth.
Cooking
- Add chili powder, cumin, paprika, salt, and pepper. Bring to a boil.
- Reduce heat to a simmer and cook for about 20 minutes.
- Gradually stir in shredded cheese until it melts seamlessly.
- Serve hot and enjoy.
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Notes
Customize your soup with toppings like sour cream, avocado, and cilantro. Pair it with a side salad or low-carb tortilla chips. For a fun presentation, serve in a crispy tortilla bowl.