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Taco Soup
The best low-carb soup! Ditch the beans for this simmered Mexican soup with a homemade taco seasoning.
Course
Soups
Cuisine
American
Keyword
Taco Soup
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
Servings
8
Calories
182
kcal
Author
Stacie Vaughan
Equipment
Dutch oven
Non-stick skillet
Garlic press
Ingredients
1
lb
lean ground beef
1
tsp
extra virgin olive oil
1
yellow onion
chopped small
2
garlic cloves
minced
4
cups
beef broth
2
cans
diced tomatoes with juice
28 oz cans
2
tbsp
dried oregano
2
tbsp
ground cumin
2
tbsp
chili powder
US Customary
-
Metric
Instructions
Cook ground beef in a frying pan until fully browned. Remove beef to large pot.
In same frying pan, add olive oil and onions and garlic and saute over medium heat until onions are softened (3 to 5 minutes). Add to the soup pot.
Rinse out frying pan with one cup beef broth and add to pot. Add in to pot the rest of the broth, canned tomatoes, and spices.
Simmer soup uncovered for 1 hour, stirring occasionally.
Serve hot topped with shredded mozzarella cheese.
Nutrition
Serving:
1
g
|
Calories:
182
kcal
|
Carbohydrates:
8
g
|
Protein:
19
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
50
mg
|
Sodium:
602
mg
|
Fiber:
2
g
|
Sugar:
5
g