When you are in the mood for soup, make this keto taco soup recipe. It’s warm and hearty with a bit of a bite!
Remove cream cheese from the fridge and allow it to soften.
Add ground beef to a large pot on medium heat. Brown beef and drain fat.
Now add all ingredients into the pot except for salt and pepper and cream cheese. Increase heat to high and bring soup to a boil.
Reduce heat and simmer for 8-10 minutes.
Add softened cream cheese to the soup and stir for 5-7 minutes or until completely dissolved. Season with salt and pepper to taste.
Top with avocado, slices of lime, cilantro, and shredded Mexican cheese.
Calories: 342
Net Carbs: 4 g