Slow Cooker Keto Taco Soup
There is nothing more comforting than a saucy and rich beef Keto taco soup. This low-carb meal is prepared in a slow cooker, which results in a thick and flavorful soup. It is filled with magnificent flavors and textures that make you want to go for seconds. The best thing about this recipe is that you can effortlessly double or triple it, prep some of it, and freeze the rest.
How to Make It
Step 1
To a medium saucepan over medium heat, add the olive oil. Finely chop the onion and the garlic, and add them to the saucepan along with the ground beef. Cook for 4-5 minutes, or until the beef is browned.
Step 2
Transfer the cooked beef to the slow cooker. Finely chop the green pepper, red pepper, and tomato and add them to the beef. Add the paprika, cumin, oregano, black pepper, garlic powder, beef stock, and cream cheese.
Step 3
Stir everything together. Turn your slow cooker on. Cook the beef taco soup for 2-3 hours on high or 4-5 hours on low.
Step 4
Divide the soup into 4 bowls. Cut the avocado into squares and add them to the surface of the soup. Garnish with fresh cilantro, jalapeno pepper, and lime wedges. Serve immediately.
Ingredients
- Extra virgin olive oil
2 tbsp
- Ground beef
500 g
- Onion
0.25 small
- Garlic
1 clove
- green 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
- Beef broth
2 cup
- Avocado
0.25 each
- Lime
2 slice – 1/8 of 2″ diameter
- Cilantro
2 tbsp, chopped
- Jalapeno peppers, raw
4 slice