Description
A simple and delicious low carb taco soup recipe you can make in a Crock Pot, Instant Pot, or on the stovetop.
Ingredients
- 2 lb ground beef (80/20)
- 2 10 oz cans Rotel diced tomatoes with green chilis
- 32 oz beef broth
- 3 T taco seasoning (no sugar)
- 1/2 cup diced onion
- 1/2 tsp garlic powder
- 1/4 tsp ground pepper
- 1 – 8 oz pkg cream cheese, cubed and soft
- 2 cups shredded cheddar cheese
Instructions
- Step: Brown the ground beef on medium heat on the stovetop until cooked through, about 7-8 minutes, then drain the grease.
- Step: Transfer the ground beef to the crockpot.
- Step: Add the Rotel, beef broth, taco seasoning, onion, garlic powder, and black pepper and stir to combine.
- Step: Cook on low heat in the slow cooker for 4+ hours or cook on high for 2 hours.
- Step: Add the very soft cream cheese to the pot, along with the shredded cheddar cheese, and melt the cheeses into the soup.
- Step: Serve and enjoy with optional garnishes such as shredded cheese, sour cream, avocado, and cilantro.
Notes
The cream cheese needs to be at room temperature to fully break down and prevent curdling. Shred the cheddar cheese from a block to avoid starch found in pre-shredded varieties. Ground turkey or ground chicken can be used as a substitute for beef.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 566 kcal
- Sugar: 2 g
- Sodium: 1454 mg
- Fat: 40 g
- Saturated Fat: 17 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 7.4 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 148 mg