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low carb taco soup

Low Carb Taco Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium bell pepper chopped
  • 2 tablespoons taco seasoning
  • 4 cups beef broth
  • 1 can diced tomatoes 14.5 oz
  • 1 cup salsa
  • 1 cup cheddar cheese shredded
  • 1 avocado sliced (optional)
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic, sauté until onion becomes translucent.
  • Add ground beef to the pot, cook until browned.
  • Stir in chopped bell pepper and cook for another 2 minutes.
  • Mix in taco seasoning, ensuring the beef is well-coated.
  • Pour in beef broth, diced tomatoes, and salsa, stirring to combine.
  • Bring mixture to a boil, then reduce heat and let simmer for 30 minutes.
  • Season with salt and pepper to taste.
  • Serve hot, topped with shredded cheddar cheese and sliced avocado if desired.
  • Allow soup to rest for 5 minutes before serving.

Notes

For best results, use a high-quality taco seasoning to enhance the flavors of the soup. If you prefer a thicker consistency, consider adding a tablespoon of tomato paste during the simmering process. This dish can be easily customized by adding your favorite low-carb vegetables like zucchini or mushrooms.
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