This Easy Keto Taco Soup is similar to chili, but with the delicious flavors of a taco! It only takes 30 minutes to make and is hearty, filling, satisfying, and a fun twist on the traditional Taco Tuesday!
Heat the oil of choice over medium high heat. Add the onion and bell pepper. Cook until peppers are soft and onions are translucent, about 5 minutes.
Add the beef and brown, breaking apart with a wooded spoon. Once browned, drain off fat if desired.
Stir in the remaining ingredients. Taste and adjust seasonings to your liking. Bring to a boil.
Reduce heat, cover and simmer at 20 minutes. Serve hot.
For coconut cream, place full-fat canned coconut cream in the fridge for 24 hours then scoop out the coagulated cream. Sprouts, Thai Kitchen, and Native Forest work best for this because other brands may leave an aftertaste.
For lower carb, reduce the diced tomatoes to 20 oz. This brings the net carbs down to around 8 per serving
If you're only gluten-free and not Keto, Paleo, or following a Whole30, you can add 2 cups of frozen corn and a 14.5 oz. can of pinto beans before simmering.
To save time, you can replace all of the seasonings with a packet of taco seasoning from the store. Then, add an additional 1/4 tsp. of garlic powder, 1/4 tsp. onion powder, and 1/4 tsp. dill. I prefer to use my own seasonings because many taco seasoning packets have added ingredients I don't care for, but there are some brands available with clean ingredients.
While the soup is delicious plain, it's even better topped with sour cream (or Dairy Free Sour Cream!), cilantro, and cheese if you can eat dairy.