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Creamy Low-Carb Taco Soup – vegetarian recipe
Stav Kogan

Creamy Low-Carb Taco Soup

Craving the comforting, zesty flavors of a taco in a warm, hearty bowl? This Creamy Taco Soup is your new weeknight hero! We've ditched the corn and beans to create a rich, low-carb version that's unbelievably satisfying. The secret is the cream cheese, which melts into the savor
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 serving
Calories: 455
Ingredients Method Nutrition

Ingredients
  

  • 2 pounds (907 g / 32 oz) ground beef
  • ½ cup (75 g / 2.65 oz) diced onions
  • 2 cloves garlic, minced
  • 8 ounces (226 g / 8 oz) cream cheese, cubed
  • 2 (14-ounce) / 2 (400 g / 14.1 oz) cans petite diced tomatoes, undrained
  • 1 (15-ounce) / 425 g (15 oz) can tomato sauce
  • 1 (4-ounce) / 113 g (4 oz) can diced green chilies
  • 4 cups (960 ml) vegetable broth
  • 2 tablespoons (30 ml / 1 fl oz) ground cumin
  • 1 tablespoon (15 ml / 0.5 fl oz) chili powder
  • Salt and ground black pepper, to taste
  • For Garnish (Optional)
  • Sour cream
  • Shredded cheddar cheese
  • Sliced avocado
  • Fresh cilantro
  • for the Best Taco Soup
  • For a spicier soup, add a pinch of cayenne pepper or use a can of hot diced green chilies instead of mild.
  • This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.
  • Feel free to swap the ground beef for ground turkey, chicken, or even spicy chorizo for a different flavor profile.
  • To thicken the soup further, allow it to simmer uncovered for the last 15-20 minutes of the cook time.

Method
 

  1. In a large stockpot or Dutch oven, cook the ground beef, diced onions, and minced garlic over medium heat until the beef is fully browned, about 10 minutes. Use a spoon to crumble the meat as it cooks.
  2. Drain off any excess grease.
  3. Add the cubed cream cheese to the pot with the meat mixture.
  4. Stir continuously until the cream cheese has completely melted and is smoothly incorporated.
  5. Stir in the petite diced tomatoes, tomato sauce, green chilies, vegetable broth, ground cumin, and chili powder. Increase the heat to bring the soup to a boil.
  6. Once boiling, reduce the heat to low, cover, and let it simmer for at least 1 hour. This allows all the delicious flavors to meld together.
  7. Season with salt and pepper to your liking. Ladle the hot soup into bowls and top with your favorite garnishes like sour cream, shredded cheese, and avocado.

Nutrition

Calories: 455kcalCarbohydrates: 7gProtein: 28gFat: 35g

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