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Easy Keto Crock Pot Taco Soup with Beef
Crock Pot Taco Soup
Votes: 17
Rating: 4.24
You:
Rate this recipe!
Course Dinner, Main Dish
Cuisine Ketogenic, Low Carb, Mexican
Prep Time 10 minutes
Cook Time 4 hours
Servings
Ingredients
Garnish
  • 2 tbsp coriander finely chopped
  • 2 slices cheddar cheese (optional)
Course Dinner, Main Dish
Cuisine Ketogenic, Low Carb, Mexican
Prep Time 10 minutes
Cook Time 4 hours
Servings
Ingredients
Garnish
  • 2 tbsp coriander finely chopped
  • 2 slices cheddar cheese (optional)
Crock Pot Taco Soup
Votes: 17
Rating: 4.24
You:
Rate this recipe!
Instructions
  1. Pan sear the ground beef in a hot pan with olive oil, onion, and minced garlic. Wait until the meat is cooked completely.
  2. Move the meat to a crock pot. Toss in the chopped tomato and herbs (pepper, cumin powder, paprika) or taco seasoning. Pour the tomato pureé and chicken broth into the pot. Salt to taste.
  3. Set the crock pot to low and cook for 4 hours or leave for 2 hours on high.
  4. To create a thicker soup, stir in the cheddar cheese and cream cheese in the soup 30 minutes before serving. Cook for an additional 30 minutes before transferring to a serving bowl.
  5. Garnish the soup with some coriander on top. Serve with 2 slices of toasted cheddar cheese. Best enjoyed hot.
Recipe Notes

This makes 6 servings. Here’s the nutritional per serving without topping.

Macros (per serving): Calories: 569– Fat: 41.2g – Net carbs: 4.8g (total carbs: 5.8g, fiber: 1g) – Protein: 43g