Hey, friends!
Looking for a cozy, delicious dish? I’ve got just the thing for you!
Today, I’m sharing my low-carb ground beef taco soup.
It’s packed with flavor and perfect for those chilly nights. Plus, it’s super easy to whip up!
Get ready for a warm, hearty bowl of goodness that won’t mess with your diet. Let’s dive in!
Ingredient Substitutions
Ground beef can be replaced with ground turkey or plant-based alternatives like crumbled tempeh or textured vegetable protein (TVP) for a leaner or vegetarian option. Adjust cooking time as needed, as these alternatives may cook faster than beef. Non-dairy cream cheese can be substituted with regular cream cheese for those without dairy restrictions, or with pureed silken tofu for a lower-fat, vegan alternative. Use the same amount and blend the tofu until smooth before adding. Beef broth can be swapped with vegetable broth to make the dish vegetarian-friendly, or with chicken broth for a different flavor profile. Use the same quantity of broth for these substitutions.
| Preparation Time | 10-15 minutes |
| Cooking Time | 120-180 minutes |
| Total Time | 130-195 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 160-180 g
- Fat: 130-150 g
- Carbohydrates: 50-60 g
Ingredients
For the soup:
- 2 tsp paprika
- 1 diced yellow onion (diced into 1/2-inch pieces)
- 1 tsp onion powder
- 1/2 cup chopped green bell pepper
- 3 cups beef broth
- 1 tbsp olive oil
- 1/2 cup unsweetened coconut milk (full-fat for extra creaminess)
- 8 oz non-dairy cream cheese (I use Miyoko’s Kitchen brand)
- 1 tsp garlic powder
- 1 can Rotel diced tomatoes and chilies
- 1 tsp black pepper
- 2 tbsp chili powder
- 2 tbsp Frank’s hot sauce
- 2 tsp cumin
- 4 minced garlic cloves (freshly minced for best flavor)
- 3/4 tsp salt
- 2 lb ground beef (80/20 lean for best flavor)
- 1 1/2 tsp oregano
- 1/2 cup chopped red bell pepper
- 1 can diced tomatoes
For the garnish:
- chopped onions
- lime juice
- cilantro (freshly chopped)
- diced tomatoes
- dairy-free shredded cheese
Step 1: Sauté the Vegetables and Brown the Beef
In a 5- or 6-quart Dutch oven or large pot, heat olive oil over medium-high temperature.
Once hot, add chopped onions, peppers, and minced garlic.
Cook for 2-3 minutes until the vegetables start to soften.
Next, add the beef and cook until it has browned.
Strain the mixture to remove any excess grease before returning it to the pot.
Step 2: Season and Combine Ingredients
Mix in the taco seasoning with the browned beef and vegetables, ensuring it’s evenly distributed.
Then, add the broth, canned diced tomatoes, hot sauce, and Rotel (including the liquid from the can).
Stir everything together thoroughly.
Step 3: Simmer for Optimal Flavor
Bring the mixture to a boil, then reduce the heat and let it simmer for 30-60 minutes.
The longer you allow it to simmer, the more the flavors will meld together, enhancing the dish.
Stir occasionally as it simmers.
Step 4: Add Creaminess
After simmering, add the coconut milk and either dairy-free or regular cream cheese (ensure it’s at room temperature for easier melting).
Stir the mixture gently until the cream cheese has completely melted into the sauce, which should take about 15 minutes.
Step 5: Taste and Adjust Seasoning
Taste the dish and add salt and pepper to your preference.
Adjust seasoning until it aligns with your taste.
Once satisfied, turn off the heat.
Step 6: Serve and Garnish
Divide the dish among bowls.
Garnish with freshly chopped sweet onions, diced Roma tomatoes, a squeeze of lime juice, and a sprinkle of cilantro for a fresh finish.
Serve hot and enjoy!
