Taco Soup

About

This Keto take on taco soup is rich with a tomato infused broth, juicy ground beef, aromatic spices and served with classic taco toppings. Our warming Keto soup is a great way to enjoy all your favorite taco flavors, guilt-free and minus the carbs! This makes a great option for lunch or dinner, optionally served with Keto tortillas for dipping.

Are Tacos Keto?

Traditional tacos are prepared with a corn or wheat tortilla making them non-Keto compliant. There are however, many ways that you can replicate all your favorite taco flavors and enjoy them in moderation as part of a low carb diet. For this particular Keto recipe, we have combined classic taco flavors to create a low carb soup. If you miss the taco element of the dish, you can serve the soup with fresh or toasted Keto tortilla wraps. You will find recipes for Keto tortillas in our sides section. Be sure to adjust your macros to account for any changes or additions made to the recipe.

Can This Be Made Dairy-Free?

This Keto taco soup is prepared with ground beef, spices, onion, garlic, stock, tomatoes and aromatic taco seasonings. We have opted to boost the fat content of the dish by topping the soup with grated cheese and sour cream to serve, as well as sliced jalapeños and creamy avocado. If you wish to make the dish dairy-free or Paleo, simply omit the grated cheese and sour cream. You can always substitute these for some alternative dairy-free Keto taco toppings such as salsa, turning the avocado into guacamole or scattering with shredded lettuce if desired.

Ingredients

17 ½ ounce hamburger or ground beef, 90% lean
3 cup beef broth, bouillon or consomme, ready-to-serve can
2 tablespoon sour cream
1 ½ teaspoon chili powder
1 teaspoon gourmet collection smoked paprika by mccormick
1 teaspoon oregano, dried
1 each avocado
1 tablespoon, chopped jalapeno peppers, canned, drained
1 clove garlic
1 tablespoon olive oil
1 medium – 2 3/5" diameter tomato
1 cup tomato sauce
½ teaspoon cumin, ground
½ medium – 2 1/2" diameter red onion
½ cup, grated cheddar cheese

Instructions

Heat the oil in a large saucepan or Dutch oven over a medium heat. Finely dice the onion and crush the garlic. Add the ground beef, onion and garlic to the saucepan. Cook through until the onion is tender and the beef is browned all over.
While the beef is cooking, roughly dice the tomato. Once the beef is browned, add the diced tomato, chili powder, paprika, oregano and cumin to the saucepan. Mix everything together well to combine. Cook for a few minutes to soften the tomato and warm the spices. Please feel free to adjust the quantities of spices according to personal taste.
Add the tomato sauce (passata) and stock to the pan. Bring to a gentle boil and stir to combine. Reduce to a simmer and cook for 10 minutes to infuse the flavors. You may use an alternative stock such as chicken or vegetable if preferred. You may also add salt and pepper if desired. This will depend on the strength of seasoning already in your stock.
While the soup is simmering, dice the avocado. Once cooked, divide the soup between four serving bowls. Divide the cheese evenly between the bowls of soup, sprinkling over the surface. Scatter over the diced avocado and sliced jalapeños. Top each bowl with a half tablespoon of sour cream to serve.