I usually add corn and beans to my regular taco soup that I have made for years; however, neither corn nor beans are keto-friendly foods. I do miss them! In order to get past my “not-the-same-without-them” kind of attitude towards taco soup, I came up with a completely different recipe that satisfies my love for taco soup.
Ingredients
1-1/2 pounds ground beef
1 onion, chopped
3 cloves garlic
1 green bell pepper, diced
2 cans Rotel
1 32-oz carton of beef broth
1 8-oz. block cream cheese, softened
2 Tbsp. taco seasoning
1 packet dry ranch dressing mix
1 tsp. garlic powder
Salt and pepper to taste
Instructions
In a soup pot or Dutch oven, brown the ground beef, onion and garlic. Drain off the fat.
Add the ground beef mixture back to the pan. Add the Rotel, green chiles and green bell pepper. Cook until the peppers are tender.
Add the beef broth and heat until the sides of the pan start to bubble; then add the seasonings: taco seasoning, dry ranch powder, garlic powder, salt and pepper.
Add the softened cream cheese. Cook and stir until the cream cheese is melted.
Ladle into bowls and top with your favorite toppings. I like chopped avocado, cheddar cheese, cilantro and sour cream. Some fresh jalapeno slices are also good if you can take the heat.
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