Low-Carb Taco Soup – A Flavorful Comfort in a Bowl

Chop all the bell peppers, onion, and jalapeño. Dice the garlic.
Step 2: Sauté the Vegetables
In a stock pot or Dutch oven, heat 1 Tbsp olive oil over medium heat.
Add the chopped veggies and sauté until they soften and sweat, about 5-7 minutes. Add the diced garlic and cook until fragrant, about 1 minute.
Step 3: Cook the Beef
Add the ground beef to the pot with the taco seasoning, chili powder, and cumin. Cook until the beef is browned, breaking it up as it cooks.
Step 4: Make it Creamy
Mix in the cream cheese until it’s fully combined and melted into the beef mixture.
Step 5: Add Liquids
Stir in the Rotel and hot sauce, then pour in the beef bone broth.
Step 6: Simmer and Serve
Bring the soup to a boil, then cover and reduce the heat. Let it simmer on low for 20 minutes to allow the flavors to meld together.
Step 7: Garnish & Enjoy
Serve hot, garnished with cheese, avocado, sour cream, cilantro, or parsley, if desired.
Serving and Storage Tips