Crock Pot Low-Carb Taco Soup: A Delicious Keto Delight!
A delicious and easy-to-make low-carb taco soup that is perfect for those following a keto diet.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Crock Pot
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Scale
- 1 lb ground beef
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 packet taco seasoning
- 4 cups beef broth
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 cup shredded cheese (optional)
- 1 avocado, diced (for topping)
- Fresh cilantro (for garnish)
Instructions
- In a skillet, brown the ground beef over medium heat until fully cooked.
- Drain excess fat and transfer the beef to the crock pot.
- Add diced tomatoes, black beans, corn, taco seasoning, beef broth, onion, and bell pepper to the crock pot.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, top with shredded cheese, diced avocado, and fresh cilantro if desired.
Notes
- For a spicier soup, add jalapeños or hot sauce.
- This soup can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months.
Find it online: https://meal15.com/crock-pot-low-carb-taco-soup-recipe/