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Creamy Keto Ground Beef Taco Soup

Creamy Keto Ground Beef Taco Soup

Creamy Keto Ground Beef Taco Soup is your new go-to for a quick, satisfying, and incredibly flavorful low-carb meal that comes together in under an hour. This hearty soup offers a delicious way to enjoy taco flavors without the carbs, making it perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or avocado oil
  • 1 pound ground beef (80/20 or 90/10 recommended)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained (mild or original)
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (10-ounce) can full-fat coconut milk (from a can, chilled and only the thick cream scooped out if making it extra creamy, otherwise use the full can)
  • 1/2 cup chicken broth or beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper, to taste
Optional Toppings
  • Shredded cheddar cheese
  • sour cream or plain Greek yogurt
  • chopped fresh cilantro
  • sliced avocado
  • jalapeño slices
  • crushed pork rinds (for crunch)

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease.
    1 tablespoon olive oil or avocado oil, 1 pound ground beef (80/20 or 90/10 recommended)
  2. Add the chopped yellow onion to the pot with the browned ground beef. Cook, stirring occasionally, until the onion has softened and become translucent, about 5-7 minutes.
    1 medium yellow onion, finely chopped, 1 pound ground beef (80/20 or 90/10 recommended)
  3. Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. Then, add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the beef and onion mixture with the spices. Cook for another minute to toast the spices and deepen their flavor.
    2 cloves garlic, minced, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (optional, for extra heat)
  4. Pour in the undrained Rotel diced tomatoes and green chilies, and the undrained diced tomatoes. Add the chicken or beef broth. Stir everything together to combine.
    1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained (mild or original), 1 (15-ounce) can diced tomatoes, undrained, 1/2 cup chicken broth or beef broth
  5. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to meld.
  6. Uncover the pot and stir in the full-fat coconut milk. Stir until the soup is well combined and has a creamy consistency. If you want it extra thick and creamy, you can use only the solid cream from a chilled can of coconut milk.
    1 (10-ounce) can full-fat coconut milk (from a can, chilled and only the thick cream scooped out if making it extra creamy, otherwise use the full can)
  7. Season the soup generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed. Ladle the hot soup into bowls and serve immediately with your favorite keto-friendly toppings.
    Salt and freshly ground black pepper, to taste

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat gently on the stovetop, avoid boiling.