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🌮🥣 GROUND BEEF TACO SOUP

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  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

  • Course: Main Course

  • Cuisine: Tex-Mex / American

  • Yields: 6 servings

  • Calories: 340 kcal per serving

Ingredients

For the Soup Base:

  • Ground Beef: 1 lb lean ground beef

  • Onion: 1 medium yellow onion, diced

  • Garlic: 3 cloves garlic, minced

  • Taco Seasoning: 1 packet (or 2 tablespoons) low-sodium taco seasoning

  • Diced Tomatoes: 1 can (14.5 oz) fire-roasted diced tomatoes, undrained

  • Green Chiles: 1 can (4 oz) chopped mild green chiles

  • Black Beans: 1 can (15 oz) black beans, rinsed and drained

  • Corn: 1 cup sweet corn kernels (fresh, canned, or thawed frozen)

  • Beef Broth: 4 cups low-sodium beef broth

  • Tomato Paste: 2 tablespoons tomato paste for extra richness

  • Olive Oil: 1 tablespoon extra virgin olive oil

For the Garnishes & Toppings:

  • Cheddar Cheese: 1 cup freshly shredded cheddar or Mexican blend cheese

  • Cilantro: 1/2 cup fresh cilantro, chopped

  • Green Onions: 1/4 cup sliced green onions

  • Sour Cream: 1/2 cup sour cream (or plain Greek yogurt)

  • Lime Wedges: Fresh lime wedges for serving

Step-by-Step Instructions

Step 1: Brown the Meat and Aromatics

  1. Heat the olive oil in a large heavy-bottomed Dutch oven or soup pot over medium-high heat.

  2. Add the diced yellow onion and ground beef. Cook, breaking up the meat with a wooden spoon, until the beef is thoroughly browned and the onions are soft and translucent (about 6 to 8 minutes).

  3. Drain any excess grease if desired.

  4. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.

Step 2: Season and Simmer

  1. Sprinkle the taco seasoning evenly over the beef mixture, stirring well to coat the meat.

  2. Pour in the beef broth, undrained diced tomatoes, chopped green chiles, black beans, and sweet corn. Stir everything together until well combined.

  3. Bring the mixture to a rolling boil over high heat.

Step 3: Develop the Flavors

  1. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 15 minutes. This allows the robust flavors to meld together and the vegetables to become tender.

  2. Remove the lid, give the soup a good stir, and taste for seasoning, adjusting with salt and pepper if needed.

Step 4: Serve and Garnish

  1. Ladle the hot soup into serving bowls.

  2. Top each portion generously with shredded cheddar cheese, fresh chopped cilantro, sliced green onions, and a dollop of sour cream. Serve immediately with fresh lime wedges on the side.

Pro-Tips for Success

  • Make it Spicy: If you love heat, swap out the mild green chiles for diced jalapeños or use a spicy taco seasoning blend.

  • Add Crunch: Serve with crushed keto-friendly tortilla chips or low-carb cheese crisps for a delightful textural contrast.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition Information

Serving size: 1 large bowl (approx. 1/6th of recipe)

  • Calories: 340 kcal

  • Total Carbohydrates: 22.0 g

  • Dietary Fiber: 6.0 g

  • Sugars: 5.5 g

  • Protein: 24.0 g

  • Total Fat: 17.0 g

  • Saturated Fat: 7.0 g

  • Sodium: 680 mg

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