Cheesy Keto Taco Soup

Indulge in the rich Mexican flavors of this Cheesy Keto Taco Soup, all without the carbs! With fewer than 6 net carbs per serving, this bean-free, low-carb soup is sure to become your new go-to favorite.

Ingredients:

• 2 pounds of ground beef or turkey
• 1/2 cup finely chopped green bell pepper
• 1 jalapeño, seeded and finely chopped
• 1 (10-ounce) can of undrained tomatoes with green chilies
• 5 cups of beef broth (from a 32-ounce carton plus 1 additional cup)
• 1 (7-ounce) can of tomato paste
• 2 (4-ounce) cans of diced green chilies
• 1 package of taco seasoning
• 4 ounces of room temperature cream

Instructions:

1. Brown the Meat: Start by browning the meat over medium heat in a medium-sized sauce pot or Dutch oven. Once it’s nicely browned, drain off any excess grease.
2. Add Ingredients: Toss in the peppers, undrained tomatoes, beef broth, tomato paste, green chilies, and taco seasoning. Stir everything together until well combined.
3. Simmer: Let the chili simmer uncovered over medium-low heat for about 20 minutes, or until the tomato juice has reduced and thickened to your liking.
4. Creamy Finish: Just before serving, stir in the cream cheese and cream until the mixture is smooth and creamy.
5. Slow Cooker Option: If you prefer to use a slow cooker, brown the meat as instructed, drain the grease, and transfer the meat to your slow cooker. Add the peppers, undrained tomatoes, beef broth, tomato paste, green chilies, and taco seasoning. Stir well, then cook on low for 6-8 hours. Just before serving, add the cream cheese and cream, stirring until fully melted and combined.

Notes:

• Cream Cheese: Ensure the cream cheese is at room temperature before adding it to the chili. This will help it melt smoothly and prevent curdling.

Nutrition Information:

• Yield: 8 servings
• Serving Size: 1.5 cups
• Calories: 279
• Total Fat: 15.8g
• Cholesterol: 93.9mg
• Sodium: 466mg
• Carbohydrates: 6.9g
• Net Carbohydrates: 5.3g
• Fiber: 1.6g
• Sugar: 4.5g
• Protein: 49.8g