Keto Taco Soup
by KetoFocus.com
4.8 Stars (13 Reviews)
Nutrition Facts
6
Servings
488
Calories
36.4g
Fat
27.7g
Protein
7.5g
Net Carbs
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Loaded with your favorite southwest flavors, this keto taco soup is an easy freezer friendly, dump and go slow cooker or instant pot recipe that is sure to warm bellies and keep them coming back for more.
Keto Taco Soup Ingredients
- 1 1/2 pound ground beef
- 1 green bell pepper, diced
- 1/2 cup diced onion
- 1 1/2 cups chicken broth
- 10 oz can diced tomatoes with green chilies
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 2 teaspoons minced garlic
- 1/2 teaspoon black pepper
- 1 bag frozen cauliflower rice
- 8 oz cream cheese, cubed
Keto Taco Soup Directions
- Add all ingredients, except cream cheese, to the liner of a slow cooker. Cover and cook at low for 8 to 9 hours or high for 5 to 6 hours.
- Thirty minutes before serving, add cubed cream cheese. Stir to combine and season with additional salt and pepper if needed.
- Freezer Meal Instructions: Add all ingredients (except cream cheese) to a large ziploc bag, remove all the air and seal it close. Mix or shake to combine. Freeze flat. To cook, thaw in the refrigerator the night before. Then cook according to instructions above.
- Instant Pot Instructions: Add ground beef to the liner of an instant pot. Press saute and cook until almost browned. Add bell pepper and onion and continuing cooking until slighty softened. Add remaining ingredients, including cream cheese. Pressure cook on high for 5 minutes. Let pressure release naturally for 10 minutes before releasing the remaining pressure manually. Move value to vent to release pressure manually.
Made this in the instant pot today. Not much to look at but the hubby and I both had two bowls. Pretty tasty.