Keto Taco Soup

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Keto Taco Soup

When the temperatures drop and the leaves start to change colors, it’s time to get your warm winter fix. This keto taco soup compliments the season with a hearty blend of spices, vegetables, and ground beef. What’s not to love? Give this keto taco soup a try and see how quickly it clears the table.

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings: 10

Cuisine: American

Calories: 250.66

Ingredients Equipment Method Nutrition Video

Ingredients

4 cloves garlic (minced)
1 onion (diced)
1 green bell pepper (diced)
1/2 yellow bell pepper (diced)
2 stalks green onion (sliced)
1 tbsp oil
1 tsp garlic powder
2 tsp cumin
1 1/2 tsp coriander
1 tsp paprika
1 tsp salt
1/2 tsp ground pepper
1 lb lean ground beef
1 cup Rao's tomato sauce
28 oz diced tomatoes (drained)
2 tsp Better than Bouillon (chicken)
3 cups water
1 1/2 cups colby jack cheese (fresh, shredded)
2 avocados (cubed)

Equipment

1 Dutch oven

Method

Prep all your ingredients as directed in description.
Heat oil in a medium sized dutch oven over medium heat. Mix all your spices into the oil; garlic powder, cumin, coriander, paprika, salt, and pepper. Next add in your minced garlic and the white parts of the green onion. Saute for 1-2 minutes then add in your diced onion and diced green bell pepper. Saute for about 3 minutes or until softened.
Add in your ground beef and saute until brown and cooked thouroughly. Pour in your tomato sauce, diced tomatoes, and water. Mix well and bring to a boil. Lower heat to a simmer and partially cover for about 15 minutes. Add in your diced yellow bell pepper & Better than Bouillon. Cook for another 5 minutes, uncovered.
Serve topped with shredded cheese and diced avocado. Optional: slice a lowcarb tortilla in strips and fry for an additional topping.