15 Keto Taco Soup Recipes for Flavorful Meals

Did you know that you can enjoy all the delicious flavors of taco night while sticking to your Keto diet? With our collection of 15 flavorful Keto Taco Soup recipes, it’s never been easier (or more satisfying) to indulge in your favorite meals without the carbs! In this blog, you’ll uncover a variety of tantalizing soup ideas, from Creamy Keto Taco Soup Delight to Cilantro Lime Chicken Keto Taco Soup, each designed to delight your taste buds and keep your meal prep exciting.

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Creamy Keto Taco Soup Delight

This Creamy Keto Taco Soup Delight is a flavorful combination of spices, creamy textures, and hearty ingredients that make it both comforting and low-carb. With its rich taco flavors and creamy base, it’s the perfect meal for any keto enthusiast!

Ingredients:

• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup sliced jalapeños (optional)
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large pot over medium heat, cook the ground beef until browned. Drain excess fat.

2. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent.

3. Stir in the chili powder, cumin, paprika, salt, and pepper, allowing the spices to toast for about 1 minute.

4. Pour in the diced tomatoes and beef broth, bringing the mixture to a gentle simmer.

5. Reduce the heat and stir in the heavy cream, letting it heat through without boiling.

6. Mix in the shredded cheddar cheese and sour cream until well combined and creamy.

7. If desired, top with sliced jalapeños before serving. Enjoy!

Tips:

• For extra flavor, consider adding avocado or chopped cilantro as a garnish.
• Make it ahead of time and store it in the refrigerator for up to 3 days.
• This soup can also be frozen; just make sure to leave out the cream and cheese until reheating.

Spicy Avocado Keto Taco Soup

This Spicy Avocado Keto Taco Soup brings together the delicious flavors of spicy seasoning and creamy avocado, making it a perfect low-carb meal for any taco lover. A blend of spices, fresh ingredients, and the richness of avocado make this dish both satisfying and keto-friendly.

Ingredients:

• 1 lb ground beef or turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (4 oz) diced green chiles
• 2 cups beef broth
• 2 tbsp taco seasoning
• 1 tsp cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 medium avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, brown the ground beef or turkey over medium heat, breaking it apart as it cooks. Add the onion and garlic, cooking until the onion is translucent.

2. Stir in the diced tomatoes, diced green chiles, beef broth, taco seasoning, cumin, cayenne pepper, salt, and pepper. Bring to a simmer.

3. Reduce the heat and let the soup simmer for about 20 minutes, allowing flavors to meld together.

4. Once cooked, ladle the soup into bowls and top each serving with diced avocado, fresh cilantro, and shredded cheddar cheese.

Tips:

• For extra heat, add more cayenne pepper or a splash of hot sauce.
• Serve with keto-friendly tortilla chips or garnishes like sour cream for added creaminess.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Zesty Beef and Cauliflower Taco Soup

This Zesty Beef and Cauliflower Taco Soup is a deliciously vibrant dish that combines hearty beef with the unique texture of cauliflower, resulting in a warm, flavor-packed meal. The zesty spices and fresh ingredients bring a delightful kick, making this soup a satisfying favorite for any occasion.

Ingredients:

• 1 pound ground beef
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) diced tomatoes
• 3 cups cauliflower florets
• 4 cups beef broth
• 1 tablespoon taco seasoning
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 cup bell pepper, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, brown the ground beef over medium heat until fully cooked, breaking it apart as it cooks.

2. Add the chopped onion and minced garlic to the pot, sautéing until the onion is translucent.

3. Stir in the taco seasoning and cook for an additional minute to enhance the flavor.

4. Pour in the diced tomatoes, beef broth, cauliflower florets, bell pepper, and corn. Stir to combine.

5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the cauliflower is tender.

6. Add the black beans and lime juice, seasoning with salt and pepper to taste. Simmer for an additional 5 minutes.

7. Serve hot, garnished with fresh cilantro as desired.

Tips:

• For a spicier kick, add chopped jalapeños when sautéing the onions.
• This soup can be made in advance and stored in the refrigerator for up to 3 days.
• Feel free to customize by adding other favorite vegetables such as zucchini or spinach.

Chicken Cilantro Keto Taco Bowl

Indulge in the vibrant flavors of our Chicken Cilantro Keto Taco Bowl, featuring tender chicken, fresh cilantro, and a medley of spices that create a delightful low-carb meal. This dish is not only keto-friendly but also packed with fresh ingredients, making it a wholesome choice for any day of the week.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1 cup cauliflower rice
• 1/2 cup cherry tomatoes, halved
• 1/2 avocado, sliced
• 1 lime, juiced

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Heat the olive oil in a skillet over medium heat.

2. Season the chicken thighs with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.

3. Add the seasoned chicken to the skillet and cook for about 5-7 minutes on each side, or until fully cooked and golden brown.

4. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it.

5. In the same skillet, add the cauliflower rice and cook for about 3-4 minutes until tender.

6. To assemble the bowl, layer the cauliflower rice, sliced chicken, cherry tomatoes, avocado, and fresh cilantro.

7. Squeeze fresh lime juice over the top before serving.

Tips:

• For extra flavor, marinate the chicken in the spice mix for an hour before cooking.
• Feel free to add other low-carb toppings like shredded cheese or sour cream.
• This bowl can easily be meal-prepped ahead of time for quick lunches or dinners.

Cheesy Keto Taco Soup Extravaganza

This Cheesy Keto Taco Soup Extravaganza is a delightful blend of savory flavors and cheesy goodness, perfect for those who crave a comforting and satisfying low-carb meal. The combination of spices and rich ingredients makes this recipe a must-try for taco lovers on a keto diet.

Ingredients:

• 1 lb ground beef
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 cup heavy cream
• 1 packet taco seasoning
• 1 cup shredded cheddar cheese
• 1 cup diced bell peppers
• 1/2 cup sour cream (for topping)
• 1/4 cup chopped fresh cilantro (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks.

2. Add the diced onions and minced garlic to the pot, cooking until the onions are translucent.

3. Stir in the diced tomatoes, beef broth, heavy cream, taco seasoning, and diced bell peppers.

4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.

5. After simmering, stir in the shredded cheddar cheese until melted and fully combined.

6. Serve hot, topped with sour cream and freshly chopped cilantro.

Tips:

• For an extra kick, add diced jalapeños to the soup.
• You can substitute ground beef with ground turkey or chicken for a leaner option.
• Adjust the thickness of the soup by adding more beef broth if desired.

Smoky Chipotle Shrimp Taco Soup

This Smoky Chipotle Shrimp Taco Soup is a delicious twist on traditional tacos, offering a rich blend of smoky chipotle flavors paired with succulent shrimp. Perfect for a cozy dinner, this soup is both hearty and satisfying, bringing the essence of Mexican cuisine to your table.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoons chipotle chili powder
• 1 pound shrimp, peeled and deveined
• 1 cup corn kernels, fresh or frozen
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cups chopped fresh cilantro
• Juice of 2 limes
• Salt and pepper to taste
• Tortilla chips for serving

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. Stir in the minced garlic and cook for an additional minute until fragrant.

3. Add the diced tomatoes with green chilies, vegetable broth, cumin, smoked paprika, and chipotle chili powder. Bring to a simmer.

4. Once simmering, add the shrimp, corn, and black beans. Cook for about 5-7 minutes, or until the shrimp turn pink and opaque.

5. Stir in the chopped cilantro and lime juice, then season with salt and pepper to taste.

6. Serve hot, garnished with tortilla chips for added crunch.

Tips:

• For added heat, include diced fresh jalapeños or extra chipotle chili powder.
• This soup can be made ahead and stored in the fridge for up to 3 days.
• Customize toppings with avocado slices, sour cream, or shredded cheese for extra flavor.

Tangy Lime and Bacon Keto Taco Soup

This Tangy Lime and Bacon Keto Taco Soup brings together zesty lime and crispy bacon for a delightful soup that satisfies your cravings while keeping it keto-friendly. The bright, tangy flavors combined with rich bacon create a deliciously savory experience that warms you from the inside out.

Ingredients:

• 4 slices bacon, chopped
• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 cup broth (chicken or beef)
• 1 tablespoon taco seasoning
• 1 teaspoon lime juice
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup sour cream (for serving)
• 1/4 cup shredded cheese (for serving)
• 1/4 cup diced avocado (for serving)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, reserving some of the drippings in the pot.

2. Add the diced onion to the pot and sauté until soft, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

3. Add the ground beef to the pot, breaking it up as it cooks until browned, about 5-7 minutes. Drain excess fat if necessary.

4. Stir in the diced tomatoes, green chilies, broth, taco seasoning, lime juice, paprika, cumin, salt, and black pepper. Bring to a simmer.

5. Reduce heat and let simmer for 15-20 minutes, allowing the flavors to meld together.

6. Serve hot, garnished with crispy bacon, sour cream, shredded cheese, and diced avocado.

Tips:

• Feel free to adjust the level of spice by adding jalapeños or hot sauce according to your taste.
• This soup can be stored in the refrigerator for up to 3 days, making it great for meal prep.
• Serve with additional lime wedges for added tanginess and flavor.

Loaded Keto Taco Soup with Guacamole

This Loaded Keto Taco Soup with Guacamole is a deliciously rich and satisfying meal that combines savory flavors of taco seasoning with creamy avocado. Perfect for a cozy night in, this soup is low in carbs but big on flavor!

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups chicken broth
• 1 tbsp taco seasoning
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup bell pepper, diced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 ripe avocado
• 1 tbsp lime juice
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.

2. Add diced onion and minced garlic; sauté until the onion is translucent.

3. Stir in diced tomatoes, tomato sauce, chicken broth, taco seasoning, cumin, and chili powder.

4. Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.

5. While the soup simmers, prepare the guacamole by mashing the avocado in a bowl and mixing in lime juice, salt, and pepper.

6. Once the soup is thickened, stir in diced bell peppers and cook for an additional 5 minutes.

7. Serve hot, topped with shredded cheese, a dollop of sour cream, and a generous scoop of guacamole.

Tips:

• Feel free to add more spices to adjust the heat level to your preference.
• Top the soup with chopped cilantro for an extra burst of flavor.
• This soup can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.

Spicy Sausage and Pepper Taco Soup

This Spicy Sausage and Pepper Taco Soup brings a delightful kick to your dinner table with its bold flavors of sausage and fresh peppers. Perfect for warming up on a chilly evening, this hearty soup is sure to satisfy everyone’s taste buds.

Ingredients:

• 1 pound spicy sausage
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn
• 2 tablespoons taco seasoning
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Avocado for topping
• Shredded cheese for topping

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot over medium heat, cook the spicy sausage until browned, breaking it up as it cooks.

2. Add the diced yellow and red bell peppers, chopped onion, and minced garlic to the pot. Sauté for about 5 minutes until vegetables are softened.

3. Stir in the diced tomatoes (with juice), chicken broth, black beans, corn, taco seasoning, and red pepper flakes if using.

4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.

5. Season with salt and pepper to taste. Serve hot and garnish with fresh cilantro, avocado, and shredded cheese.

Tips:

• For extra spice, consider using jalapeños or hotter sausage.
• This soup can be made ahead and stored in the refrigerator for up to 3 days.
• Freeze leftovers in airtight containers for a quick meal later.

Classic Beef Taco Soup with a Keto Twist

This Classic Beef Taco Soup with a Keto Twist is a hearty and flavorful dish that perfectly blends the savory notes of traditional tacos with low-carb goodness. Packed with spices and ingredients that elevate the taste without the carbs, it’s a satisfying meal for everyone!

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (4 oz) diced green chilies
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• 1 cup bell peppers, chopped (any color)
• 1 cup shredded cheddar cheese (for topping)
• ½ cup sour cream (for serving)
• 1 avocado, diced (for serving)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.

2. Add the chopped onion and minced garlic to the pot, cooking until the onion is soft and translucent, about 3-4 minutes.

3. Stir in the beef broth, diced tomatoes, diced green chilies, bell peppers, and all spices (chili powder, cumin, paprika, black pepper, and salt).

4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.

5. Serve hot, topped with shredded cheddar cheese, sour cream, and diced avocado.

Tips:

• For added heat, include jalapeños or a pinch of cayenne pepper.
• You can substitute ground beef with ground turkey or chicken for a lighter option.
• This soup can be made ahead of time and stored in the fridge for up to 3 days or frozen for longer storage.

Creamy Coconut Keto Taco Soup

This Creamy Coconut Keto Taco Soup is a delightful blend of bold flavors, creamy texture, and low-carb goodness that will satisfy your cravings while keeping you on track with your keto lifestyle. The combination of coconut milk and taco seasonings creates a unique and comforting dish that your whole family will love.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 tbsp taco seasoning
• 1 can (15 oz) diced tomatoes
• 1 cup bell peppers, diced
• 1 cup cauliflower rice
• 1/2 cup shredded cheese
• Salt and pepper to taste
• Fresh cilantro for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks.

2. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent.

3. Stir in the taco seasoning, then add the chicken broth, coconut milk, diced tomatoes, bell peppers, and cauliflower rice.

4. Bring the mixture to a simmer, then reduce heat and let it cook for about 20 minutes, stirring occasionally.

5. Season with salt and pepper to taste and remove from heat.

6. Serve hot, garnished with shredded cheese and fresh cilantro.

Tips:

• You can substitute ground beef with ground turkey or chicken for a lighter option.
• For extra heat, add diced jalapeños or a dash of hot sauce.
• This soup can be stored in the refrigerator for up to 3 days, making it a great make-ahead meal.
• Feel free to customize with your favorite low-carb toppings, like avocado or sour cream.

Hearty Veggie Keto Taco Soup

This Hearty Veggie Keto Taco Soup is a deliciously satisfying dish packed with bold flavors and wholesome ingredients, perfect for those following a low-carb diet. With its rich blend of spices and fresh vegetables, this soup is sure to warm your soul.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cups zucchini, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups vegetable broth
• 1 tablespoon taco seasoning
• 1 teaspoon cumin
• 1 can (15 oz) black soybeans, drained and rinsed
• 1 cup corn (optional for keto)
• 1/2 cup cilantro, chopped
• Salt and pepper to taste
• 1 avocado, diced (for topping)
• 1/2 cup shredded cheese (for topping)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté until soft, about 5 minutes.

3. Stir in the minced garlic and diced bell pepper, cooking for an additional 2 minutes.

4. Add the diced zucchini, canned tomatoes, vegetable broth, taco seasoning, and cumin. Stir well to combine.

5. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.

6. Stir in the black soybeans and corn (if using), and cook until heated through, about 5 minutes.

7. Season with salt and pepper to taste, then remove from heat.

8. Serve hot, topped with diced avocado, shredded cheese, and chopped cilantro.

Tips:

• For an added kick, consider incorporating diced jalapeños or a sprinkle of cayenne pepper.
• This soup can be stored in the refrigerator for up to 3 days, making it great for meal prep.
• Feel free to customize the veggies based on what you have on hand; just keep them low-carb for keto.

Savory Spicy Pork Keto Taco Soup

This Savory Spicy Pork Keto Taco Soup is a delightful mix of bold flavors and wholesome ingredients, making it the perfect low-carb option for taco lovers. The combination of spicy pork, zesty seasonings, and savory vegetables creates a comforting and satisfying meal.

Ingredients:

• 1 lb ground pork
• 1 cup diced onion
• 1 cup diced bell peppers
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup finely shredded cabbage
• 1/2 cup sour cream (for serving)
• 1/4 cup chopped cilantro (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot over medium heat, add the ground pork and cook until browned, breaking it apart with a spoon.

2. Drain excess fat, if necessary, and add diced onion and bell peppers. Cook until softened, about 5 minutes.

3. Stir in minced garlic and cook for an additional minute until fragrant.

4. Add diced tomatoes, chicken broth, chili powder, cumin, paprika, cayenne pepper, salt, and black pepper to the pot. Stir to combine.

5. Bring the soup to a simmer and let cook for 20 minutes, stirring occasionally.

6. Stir in the shredded cabbage and allow it to wilt for about 5 minutes before serving.

7. Serve hot, topped with sour cream and chopped cilantro.

Tips:

• For an extra kick, add more cayenne pepper or diced jalapeños.
• This soup can be stored in the fridge for up to 4 days or frozen for meal prep.
• Pair with avocado slices or cheese for added richness.

One-Pot Taco Breakfast Soup

This One-Pot Taco Breakfast Soup is a delightful fusion of zesty taco flavors and hearty breakfast staples that come together in a single meal. With its robust spices and savory ingredients, this soup is not only comforting but also incredibly easy to prepare!

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound ground breakfast sausage
• 2 cups diced tomatoes, canned or fresh
• 4 cups chicken broth
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 1 tablespoon taco seasoning
• 4 eggs
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

2. Add the minced garlic and cook for an additional 1 minute until fragrant.

3. Stir in the ground breakfast sausage, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.

4. Add the diced tomatoes, chicken broth, black beans, corn, and taco seasoning. Stir well to combine.

5. Bring the mixture to a simmer and let it cook for about 10 minutes.

6. Crack the eggs directly into the soup, one at a time, and allow them to poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.

7. Remove the pot from heat, sprinkle with shredded cheese and chopped cilantro, and let it sit for a couple of minutes to melt the cheese.

8. Season with salt and pepper to taste before serving.

Tips:

• For an extra kick, add diced jalapeños or hot sauce based on your spice preference.
• This soup is great for meal prep; store in airtight containers for up to 3 days in the refrigerator.
• Top with avocado slices or sour cream for added creaminess and flavor.

Cilantro Lime Chicken Keto Taco Soup

This Cilantro Lime Chicken Keto Taco Soup is a delightful blend of zesty lime and fresh cilantro, creating a refreshing yet hearty meal that fits perfectly into a keto lifestyle. Packed with flavor and simple ingredients, it’s a satisfying way to enjoy your favorite taco flavors in soup form.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can diced tomatoes (14.5 oz)
• 1 cup bell peppers, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 avocado, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/4 cup sour cream (optional, for serving)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat a little oil over medium heat and sauté the onion and bell peppers until they are soft, about 5 minutes.

2. Add the minced garlic and cook for an additional 1 minute until fragrant.

3. Stir in the chicken broth, diced tomatoes, cumin, chili powder, salt, and black pepper. Bring to a simmer.

4. Place the chicken breasts into the pot, making sure they are covered by the broth. Cover and let it cook for 20 minutes, or until the chicken is cooked through.

5. Remove the chicken from the pot and shred it using two forks, then return the shredded chicken to the soup.

6. Stir in the lime juice and cilantro, adjusting seasoning if necessary.

7. Serve hot, garnished with diced avocado and a dollop of sour cream if desired.

Tips:

• For extra spice, add diced jalapeños to the soup during the sauté step.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• This soup can be frozen; just make sure to leave out the avocado and sour cream until serving.