Taco Soup Recipe

Taco Soup recipe

1 lb ground beef (or ground turkey)

2 packets taco seasoning (low-carb or regular)

1 packet dry ranch seasoning mix

1 can Rotel (diced tomatoes with green chilies)

1 can diced tomatoes (14.5 oz)

1 can black beans (optional for low-carb; omit for strict keto)

1 can pinto beans (optional; omit for keto)

1 can corn (optional; omit for keto)

1 can beef broth (or chicken broth)

1 small onion, diced

1 bell pepper, diced (optional)

1 tbsp olive oil (for sautéing veggies)

Salt and pepper, to taste

Brown the Meat

Heat a large pot or Dutch oven over medium heat.

Add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon as it cooks.

Once fully browned, drain off any excess fat and set the pot aside.

Sauté the Vegetables (Optional)

If using onions and bell peppers, add 1 tablespoon of olive oil to the same pot.

Sauté the diced onion and bell pepper for 3–4 minutes, or until softened and fragrant.

Season and Combine

Return the cooked meat to the pot.

Sprinkle in the taco seasoning and ranch seasoning mix, stirring well to coat the meat evenly in the spices.

Add the Rotel, diced tomatoes, and broth (beef or chicken).

Stir to combine everything.

If using beans or corn, drain them first, then add to the pot. For a low-carb or keto version, simply omit the beans and corn.

Simmer to Perfection

Bring the soup to a gentle boil, then reduce the heat to low.

Let it simmer uncovered for about 1 hour, stirring occasionally to prevent sticking.

The longer it simmers, the deeper the flavor becomes.

Serve and Enjoy

Ladle the soup into bowls and serve hot.

Add your favorite toppings like shredded cheddar cheese, sour cream, pickled jalapeños, cilantro, or sliced avocado.

For an added crunch, top with tortilla chips or pork rinds for a low-carb twist.