Ingredients:

  • 1 tbsp Olive Oil (15 ml)
  • 1 lb Ground Beef (450g), 80/20 or leaner
  • 1 medium Yellow Onion (approx. 150g), diced
  • 2 cloves Garlic, minced
  • 1 Green Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 1 can (14.5 oz/410g) Diced Tomatoes, undrained
  • 1 can (10 oz/283g) Rotel Diced Tomatoes and Green Chilies, undrained
  • 4 cups Beef Broth (950ml) , low sodium
  • 1 packet (1 oz/28g) Taco Seasoning, sugar-free
  • 1 tsp Chili Powder (5ml)
  • ½ tsp Cumin (2.5ml)
  • Salt and Pepper, to taste
  • Shredded Cheddar Cheese (Optional)
  • Sour Cream or Greek Yogurt (full-fat) (Optional)
  • Diced Avocado (Optional)
  • Chopped Cilantro (Optional)
  • Lime Wedges (Optional)
  • Sliced Jalapeños (Optional)

Instructions:

  1. In a large skillet over medium-high heat, heat olive oil. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add diced onion, garlic, and bell peppers to the skillet with the cooked beef. Cook until softened, about 5 minutes.
  3. Transfer the beef and vegetable mixture to the soup pot. Add diced tomatoes, Rotel, beef broth, taco seasoning, chili powder, and cumin. Stir to combine.
  4. Bring the soup to a simmer. Reduce heat to low, cover, and simmer for at least 20 minutes, or up to an hour for deeper flavour. Season with salt and pepper to taste.
  5. Ladle the soup into bowls and top with your desired keto-friendly toppings. Enjoy your keto taco soup!