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Creamy Keto Taco Soup with Ground Beef

Rated as 4 out of 5 Stars

"This keto-friendly, low-carb, Southwestern taco soup is full of ground beef, cream cheese, heavy cream, and spices. Freezing is not recommended."
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30 m servings 288
Original recipe yields 8 servings


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  1. Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.
  2. Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes. Stir in broth, diced tomatoes, heavy cream, and salt. Cook until heated through, about 10 minutes more.

Nutrition Facts

Per Serving: 288 calories; 24 5.4 13.4 85 1310 Full nutrition

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Read all reviews 5
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Wife made this and it was awesome!

I agree with the others. A little on the thin side but was very good and I would make it again. I used chicken brother instead of beef.

I have a very picky eater, so I pureed the tomatoes. She loved it! Only drawback was the consistency. It's very thin...going to try to figure out a way to thicken it up next time!

The flavor was fine, but it could be a little richer in taste. I thought this would be a creamier soup, but it was very liquid-y; however the family ate & liked it. I followed the recipe to a...

I added some leftover yellow squash and bell peppers to it! This was a delicious soup!