Low-Carb Creamy Taco Soup (Keto). Creamy taco soup filled with veggies and spicy taco flavor!
Set stovetop to medium heat. To a medium pan -- add avocado oil to pan and brown protein until cooked through. Add a little salt and pepper if desired.
Add diced onion and cook about 5 minutes until onion is translucent.
Turn heat down to low and add canned tomatoes, tomato paste, chicken broth, green chilies, green and/or red peppers, taco seasoning and stir.
Turn heat to simmer and put lid on pot. Simmer for 20 minutes.
After 20 minutes, soup will have thickened and reduced. Take lid off pot and add cream cheese squares. Stir until incorporated.
Add cream or milk to the pot and stir. Let soup simmer for another 5 minutes.
Serve soup with toppings on the side. People can customize the toppings they want to add to their soup.
If you want to make this in your instant pot, follow the same directions. Changes would be -- use the sautee feature to bro the protein and cook the onions, then add the other ingredients as directed above. Lock the lid in place and set the pressure to high for 7 minutes. After 7 minutes either quick release the pressure or let the pot come down in pressure. Then add cream cheese and milk and stir until incorporated. Serve.
5.7 net carbs per serving. 8 servings total.