Taco soup is the culinary hug you never knew you needed—it’s like a fiesta in a bowl, seriously! As the days get shorter and the nights a little nippier, this low-carb version hits the spot with its comforting warmth and unexpected zing from ranch dressing. Imagine cozying up on the couch, the aroma swirling around you, while the flavors do a little salsa on your taste buds—it’s pure magic, trust me.
Steps
- In a large skillet, brown the ground beef over medium-high heat until it’s completely cooked through. Drain any excess grease from the pan.
- Transfer the cooked beef to a 6-quart slow cooker. Add in the taco seasoning, ranch dressing mix, Rotel tomatoes, and beef broth.
- Cover the slow cooker and cook the mixture on low heat for 6 to 8 hours, allowing the flavors to meld together beautifully.
- After cooking, add the cream cheese and shredded cheddar cheese to the pot. Stir until the cheeses are fully melted and the soup is creamy.
- Optionally, garnish the soup with fresh cilantro before serving. For those not following a low-carb diet, consider adding corn and black beans for extra flavor.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 1 can Rotel diced tomatoes and green chilies
- 1 cup beef broth
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- Cilantro for garnish
- 1 can corn (if not low-carb)
- 1 can black beans, drained and rinsed (if not low-carb)
- calorie alternatives.
FAQ
- Can I prepare Keto Taco Soup on the stovetop?
- Certainly! You can cook the ground beef in a large Dutch oven over medium-high heat until it’s no longer pink. After draining the excess grease, add taco seasoning, ranch seasoning, beef broth, and Rotel. Bring it to a boil, then reduce the heat and let it simmer for 15 minutes. Stir in cream cheese and shredded cheese until melted.
- Is it possible to freeze Keto Taco Soup?
- Yes, you can freeze it. After cooking, let the soup cool to room temperature. Transfer it to freezer bags or airtight containers and store it in the freezer for up to three months. To enjoy later, thaw and reheat on the stovetop or in the microwave.
- What variations can I add to Keto Taco Soup?
- You can mix in diced onions, bell peppers, jalapenos, or mushrooms for additional flavor. If you aren’t concerned about carbs, you can also add drained and rinsed corn and black beans. For cheese, feel free to use any type you like such as cheddar, pepper jack, or a Mexican blend.
- How should I store leftovers of Keto Taco Soup?
- Leftovers should be stored in an airtight container in the refrigerator to maintain freshness.
- Can I use different types of meat or cheese in Keto Taco Soup?
- Absolutely, you can substitute ground turkey or chicken for ground beef to reduce calories. As for cheese, any shredded variety you enjoy will work well in the soup, including cheddar, pepper jack, or a Mexican blend.
Tips
- To reduce calories, consider using light cream cheese and swapping ground beef for ground turkey or chicken.
- For a smooth texture, whisk the cream cheese into the hot broth until fully incorporated.
- If you’re short on time, make the soup on the stovetop. Cook the ground beef, then add the seasonings, broth, and Rotel. Simmer for 15 minutes, then stir in the cheeses until melted.
- To extend the shelf life of your soup, freeze any leftovers after cooling to room temperature. They can be stored in the freezer for up to three months.
Equipment
- 6-Quart Slow Cooker (Crock Pot) – Essential for cooking the soup slowly over several hours.
- Large Skillet – Required for initially cooking the ground beef.
- Dutch Oven – Optional, if you prefer to cook the soup on the stovetop instead of using a slow cooker.
- Whisk – Useful for incorporating cream cheese into the broth smoothly.
