Low Carb KETO Taco Soup

This Low Carb Taco Soup is a delicious, light, keto friendly meal with all that wonderful taco flavor we all love♥!
Low Carb KETO Taco Soup

It’s been a month on the low carb life mommies! Adjusting from indulgent December was a bit difficult for the whole family especially for me who has to do all the menu planning and cooking. Jusme, add to that the blogging! Medyo nakakaloka ng konti but I’m holding my fort and doing this for my family’s health.

Ykaie has adjusted and has lost about 9lbs without any effort….just eating all the low carb goodies I’m making. peanutbutter is a part time low carb and part time vegetarian… LELz.

Today, I have another soup recipe for you… we couldn’t wait for Taco Tuesday, so we had Taco Soup earlier.

If you’re a follower of this blog, you know how much we love tacos and taco soup — so all I had to do is cook a Low Carb Keto Taco Soup and we have a meal.

WATCH THE VIDEO HERE:

Low Carb KETO Taco Soup

I used ground chicken but you can also use ground pork or ground beef. No reason but just a matter of preference. All you need to do is sauté everything and let it simmer. This meal can be ready in 30 minutes and can also be paired with a slice of low carb bread.

You won’t regret making this. I promise.

OTHER TACO RECIPES YOU MIGHT LOVE…

Print

Low Carb KETO Taco Soup

  • Author: Peachy Adarne

Ingredients

Scale
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 large white onion, chopped
  • 500g ground chicken
  • 1 (14 oz) can diced tomatoes
  • 4 cups chicken broth OR 1 chicken broth cube dissolved in 4 Cups water
  • 2 tbsp taco seasoning (or 4 tbsp depending on how strong you want the taco flavor)
  • 1 cup chopped celery
  • ½ block of cream cheese (4oz)
  • salt and pepper to taste

toppings

  • 1 cup chopped spring onions
  • 1 cup grated cheese
  • 1/2 cup sliced olives

Instructions

  1. Heat olive oil in a pot and sauté onions and garlic until onion becomes translucent.
  2. Add ground chicken and cook until brown.
  3. Add diced tomato,chicken broth (water + chicken cube), celery, and taco seasoning.
  4. Mix well and bring to a boil. Turn heat to low and simmer for 15- 20 minutes.
  5. Add the cream cheese. Mix well and simmer until cream cheese has melted.
  6. Season with salt and pepper to taste.
  7. Top with spring onions, grated cheese and olives before serving.
  8. Serve immediately and enjoy!

Notes

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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15 Responses

  1. Wow! Perfect for the weather today! Yummy and at the same time low carb/keto friendly. 🙂

  2. wow.. Sarap.. Masarap talaga kumain ng mga soup kapag ganitong malamig ang panahon..??

  3. This is so yummy.Thanks God for technology, I can look back to all your recipes when I want to try it at home.

  4. The Peach Kitchen is literally the BEST weight loss community anywhere. I read it everyday and I’m also grateful I found , it helped me not only lose weight but keep it off, hope it helps some other as well!

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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