Creamy Keto Taco Soup with Ground Beef

We liked this soup however it was a little to juicy.I doubled the recipe except I added a can of green chilies in place of a can of Rotel. I also added Cheyenne pepper and 1 tablespoon of taco spice.

Substituted 2 lbs. ground turkey and added riced cauliflower. Added an extra pinch of salt.

I felt like something was missing and I couldn't quit put my finger on it, but it was lacking in depth of flavor. I do have to say this was much better reheated the next day when the flavors had time to meld. If you are true keto, you probably won't want to bother draining the grease from the meat. I'd taste test before adding in the full 2 teaspoons of salt, because you likely won't need all of it. I waited to add in the heavy cream until the last couple minutes, so the cream didn't curdle. I topped the soup with green onion, which added some nice flavor.

I added four strips of bacon with the broth, tomatoes, etc., (cooked in the oven at 400°F for at least a few minutes over 15) and did not drain the beef fat out. I used pasture-raised (Amish) ground beef and homemade broth from pasture-raised (Amish) beef bones. I topped mine with cheese, and my husband topped his with crumbled tortilla chips. It wasn't spicy like I was expecting it to be (and I'm pretty sensitive to spiciness in my food). My husband liked it but felt it was thin so I'll probably drain the cans of tomatoes before adding next time. My 3-year-old daughter said she liked it, and I liked it alright even though I'm not typically a cream soup person. My four-year-old son was reluctant to try it but seemed to think it was alright when topped with Mexican shredded cheese and crumbled tortilla chips. I could definitely see this becoming a recurring dish in our household perhaps with further modifications.

This is a keeper for keto recipes! Did not alter the recipe but will next time by decreasing liquid and adding more cream. Delicious keto recipe! It’s a must for peeps on the keto diet.

I made a double batch! I added about a cup of cilantro. One poblano pepper, and a half a cup of sour cream. Also 1 tbls of cayenne pepper to spice it up. I tripled the chili powder and doubled the cumin as well. It is tasty!! Shredded sharp cheddar is a good edition to the top!

Made with 1/2 the broth, a tad more heavy cream, added red/yellow bell and jalapeno peppers and green chiles and topped with mozzarella cheese. Did not add salt during cooking. Sauteed the peppers separately, then added to the soup per instructions. Topped with cheese and a dash of cayenne pepper and salt. Delicious!