Keto Taco Soup Recipe
Taco Tuesday meets low carb comfort food with this hearty Keto Taco Soup. Made with seasoned beef, cauliflower, and cheddar, it's rich, creamy, and packed with bold flavor. And it has almost 40 grams of protein per serving!
Servings 6 servings
Calories 413kcal
Ingredients
- 1 tbsp avocado oil or olive oil
- 1 ½ lb ground beef
- 3 tbsp taco seasoning
- 12 ounces frozen cauliflower florets
- 2/3 lb tomatoes seeded and chopped
- 1 medium jalapeno, chopped (remove seeds for less heat, leave them in for more heat)
- 4 cloves garlic chopped
- 3 cups chicken broth
- 1 cup shredded cheddar cheese
Instructions
- In a large saucepan or stockpot, heat the oil over medium heat until shimmering. Add the beef and cook until almost cooked through, about 10 minutes. Stir in the taco seasoning (if your seasoning is salt free, add a tsp of salt too).
- Use a slotted spoon to remove the beef to a bowl. Add the cauliflower to the pan and sauté a few minutes to soften. Then add the tomatoes, jalapeno and garlic, and sauté another few minutes. Stir in the chicken broth.
- Bring to a boil, reduce the heat to medium low, and simmer until the cauliflower is soft, about 8 minutes. Transfer to a blender and blend until smooth, or use an immersion blender.
- Return to the pot and stir in the cheese until melted. Stir in the beef and serve with your favorite taco toppings like avocado, cilantro, and additional shredded cheese.
Notes
Storage Information: Store the soup in a covered container in the fridge for up to 5 days. It can also be frozen for several months in an airtight container. You can also freeze in individual portions for easy meal prep.
To reheat: You can thaw the soup first or reheat from frozen. If frozen, set in a pan over low heat until melted, then increase the heat until simmering.
Nutrition
Serving: 1cup (approximately) | Calories: 413kcal | Carbohydrates: 6.7g | Protein: 39.2g | Fat: 22.6g | Saturated Fat: 10.6g | Fiber: 2.1g