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Quick And Easy Creamy Keto Taco Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Best Easy Healthy Low Carb Keto Taco Soup Recipe

Enjoy this Keto Taco Soup that is fuss-free and ridiculously easy to make, packed full of incredible flavor and perfect for a healthy low carb meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 servings
Calories 297 kcal

Ingredients
  

Ingredients

  • 1 tablespoon olive oil (or ghee or butter)
  • 1 small onion finely diced (about 70 grams)
  • 2 cloves garlic smashed or minced
  • 1 lb ground beef 453 grams
  • 2 tablespoon taco seasoning use seasonings from Taco Zucchini Boats recipe
  • ½ medium red pepper diced small (60 grams)
  • ½ medium yellow pepper diced small (60 grams)
  • ½ medium green pepper diced small (60 grams)
  • 1 can diced tomatoes 400 grams
  • 2 tablespoon tomato puree or tomato sauce
  • 2 cups beef broth or chicken broth, bone broth or beef stock
  • ½ teaspoon salt (adjust ½-1 teaspoon depending on taco seasoning salt content)
  • ¼ teaspoon cracked black pepper, chili powder, cayenne pepper
  • 1 each avocado diced (optional to serve)
  • 4 tablespoon sour cream optional to serve
  • ¼ cup shredded cheddar cheese or Mexican shredded cheese, optional to serve
  • 3 tablespoon fresh cilantro chopped, optional to serve
  • 2 jalapenos chopped, optional to serve
  • as needed low-carb tortilla chips optional to serve
  • 1 tablespoon canned green chile optional to serve

Instructions
 

Instructions

  • Heat the olive oil (or ghee or butter) in your pressure cooker pot over medium heat.
  • Add the finely diced onion and cook for 3-4 minutes until softened and sweet-smelling.
  • Add the garlic cloves and cook for 1 minute until fragrant, being careful not to burn.
  • Add the ground beef and break it up while browning for 4-5 minutes until cooked through.
  • Stir in the taco seasoning and cook for 1 minute to toast the spices.
  • Add the diced red, yellow, and green peppers and cook for 5 minutes until softened.
  • Add the diced tomatoes, tomato puree, and beef broth. Season with salt and pepper, stir well.
  • Lock the lid, let the valve hiss, and pressure cook for 15 minutes.
  • Do a slow release and serve with optional toppings like avocado, sour cream, cheese, cilantro, jalapenos, and low-carb chips.

Notes

Store leftovers in airtight containers in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently to maintain broth depth and tenderness.