Authentic Keto Taco Soup
Featuring ground beef (or turkey), beef bone broth, lots of Mexican-inspired veggies and spices, and a whole lot of lime, this delicious soup recipe is gluten free, legume free, rich, creamy, and just plain awesome. Serve this low-carb taco soup recipe the next time you're hosting guests for dinner. They'll be impressed with the authentic flavors!
Ingredients
Ingredients:
- 2 pounds ground beef
- 3 tsp. taco seasoning
- 3 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. seasoned salt
- 2 poblano peppers roasted, skinned, and chopped*
- 1 red onion diced
- 2 cloves fresh garlic minced or pressed
- 1 jalapeño chopped (keep seeds for extra spice, remove for milder flavor)
- 1 red or orange bell pepper cut into thin slices
- 2 cups strained or diced tomatoes*
- 4 cups Kettle & Fire Beef Bone Broth beef or chicken broth
- 1 cup cream cheese
- Juice of 4 limes
- Salt and pepper to taste
Garnish:
- Chopped cilantro
- Scallions
- Crumbled cotija cheese
- Sour cream
- Cubed avocado
Instructions
Directions:
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Sauté ground beef on high heat in a large soup pot with taco seasoning, cumin, and seasoned salt, stirring to prevent anything from sticking, until brown.
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Roast the peppers while you're cooking the meat, turning them occasionally to ensure all sides are totally blackened.
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Once the meat is mostly cooked through (about 5 minutes), remove from the pot, strain the juices into a separate bowl, and set the beef aside.
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Turn the heat down to medium, pour 2 tablespoons of the beef juices back into the pot, and add onions, garlic, bell pepper, and jalapeño.
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Sauté until softened (about 3 minutes).
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Add strained tomatoes and stir to incorporate.
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Clean the skin off of the peppers, loosely chop them (careful to remove seeds if you're sensitive to spice), and add them to the pot.
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Add beef broth, the block of cream cheese, and lime juice, stirring to break up the cream cheese and allow it to totally melt into the soup.
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Taste and add additional salt or pepper if needed.
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Serve piping hot, each bowl topped with half of a cubed avocado, 2 tablespoons of cotija cheese, scallions, and cilantro.
Recipe Notes
*Roasting your own poblanos is simple and can be done on your stove's open flame. After washing your peppers, place each on its own burner and allow the skin on all sides of the pepper to charr and completely blacken. Once the pepper has become entirely black and blistered, plunge it directly into an ice bath to encourage the skin to loosen from the pepper flesh. You can easily remove the skin and then chop the pepper into smaller pieces. The more seeds you include, the spicier your soup will be. If you don't want to roast your own poblanos, you can sub them and the strained tomatoes for two cans of Rotel strained tomatoes and green chiles.