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– **Flavorful Broth:** A base of chicken or beef broth infuses the soup with depth, while spices such as cumin, chili powder, and paprika deliver the signature taco flavor.
– **Creamy Elements:** Incorporating cream cheese or heavy cream imparts a rich, velvety texture, enhancing the overall mouthfeel of the soup.
## Health Benefits
This low-carb taco soup not only satisfies culinary cravings but also offers numerous health advantages:
– **Weight Management:** By minimizing carbohydrate content and emphasizing proteins and healthy fats, the soup aids in promoting satiety, potentially reducing overall calorie intake.
– **Blood Sugar Control:** Lowering carbohydrate consumption helps in stabilizing blood glucose levels, making this soup a suitable choice for individuals with insulin resistance or diabetes.
– **Nutrient Density:** The inclusion of various vegetables enriches the soup with essential vitamins, minerals, and antioxidants, supporting overall health and immunity.
## Ingredients
To prepare a hearty pot of low-carb taco soup, gather the following ingredients:
– **Protein:** 1 pound of ground beef, turkey, or chicken
– **Vegetables:**
– 1 small onion, diced
– 2-3 cloves garlic, minced
– 1 small green bell pepper, diced (optional)
– 1 small zucchini, diced (optional)
– **Canned Goods:**
– 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
– 1 (14.5 oz) can beef broth
– **Dairy:**
– 8 oz cream cheese, softened (or 1 cup heavy cream)
– **Spices:**
– 2 tablespoons homemade or store-bought taco seasoning
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– **Optional Garnishes:**
– Sliced avocado
– Shredded cheese
– Sour cream
– Fresh cilantro
– Lime wedges
## Preparation Methods
### Stovetop Method
1. **Sauté Aromatics:** In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the diced onion and minced garlic, cooking until softened and translucent, approximately 3-4 minutes.
2. **Cook Protein:** Add the ground meat to the pot, breaking it up with a spoon. Cook until browned and fully cooked through, about 7-8 minutes. Drain excess fat if necessary.
3. **Incorporate Vegetables:** Stir in the diced green bell pepper and zucchini. Cook for an additional 3-4 minutes until slightly tender.
4. **Add Tomatoes and Spices:** Mix in the can of diced tomatoes with green chilies, taco seasoning, ground cumin, chili powder, salt, and pepper. Stir to combine.
5. **Pour in Broth:** Add the beef broth to the pot, stirring to incorporate all ingredients.
6. **Simmer:** Bring the mixture to a boil, then reduce heat to low. Let the soup simmer uncovered for 15-20 minutes, allowing flavors to meld and the soup to thicken slightly.
7. **Add Creamy Element:** Stir in the softened cream cheese, mixing until fully melted and the soup reaches a creamy consistency. If using heavy cream, add it after simmering and heat through.
8. **Serve:** Ladle the soup into bowls and garnish with desired toppings such as sliced avocado, shredded cheese, sour cream, fresh cilantro, and a squeeze of lime juice.
### Slow Cooker Method
1. **Brown Meat:** In a skillet, cook the ground meat until browned. Drain excess fat.
2. **Combine Ingredients:** Transfer the browned meat to the slow cooker. Add diced onion, minced garlic, diced green bell pepper, diced zucchini, diced tomatoes with green chilies, taco seasoning, ground cumin, chili powder, salt, pepper, and beef broth. Stir to combine.
3. **Cook:** Cover and cook on low for 4 hours or high for 2 hours.
4. **Finish:** About 15 minutes before serving, add the cream cheese to the slow cooker, stirring until fully melted and incorporated.
