Low Carb Beef Taco Soup
How to Make It
Step 1
To a large saucepan over medium-high heat, add the olive oil. Finely chop the onion, mince the garlic, and add them to the saucepan along with the ground beef. Cook for 4-5 minutes, or until the meat browns.
Step 2
Finely chop the green pepper, red pepper, and tomato and add them to the beef. Add the paprika, cumin, oregano, black pepper, garlic powder, and beef stock. Stir everything together.
Step 3
Bring the soup to a simmer. Drop the heat to low, and let it cook for 30-minutes. Add the cream cheese and frozen corn, and stir.
Step 4
Let the soup cook for another 5 minutes, then turn off the heat. Divide the soup into 4 bowls. Cut the avocado into squares and add them to the surface of the soup. Garnish with fresh cilantro, sliced jalapeno pepper, and lime wedges.
Ingredients
- Extra virgin olive oil – 1 tbsp
- Ground beef – 500 g
- Onion – 0.25 small
- Garlic – 2 clove
- green bell pepper – 0.5 small
- Red pepper – 0.5 small
- Tomato – 0.5 small – 2 2/5″ diameter
- Paprika – 2 tsp
- Cumin, ground – 0.5 tsp
- Oregano, ground – 0.5 tsp
- Garlic powder – 0.5 tsp
- Black pepper – 0.25 tsp
- Cream cheese – 0.5 cup
- Corn, yellow, cooked from frozen, whole kernel – 4 tbsp
- Beef broth – 2.5 cup
- Cilantro – 2 tbsp, chopped
- Jalapeno peppers, raw – 4 slice
- Lime – 2 slice – 1/8 of 2″ diameter
- Avocado – 0.25 each