Creamy taco soup rich with ground beef, cheddar, and avocado, perfect for quick low-carb meals.
# What you need:
→ Proteins
01 - 1 pound ground beef (80/20 blend)
→ Vegetables
02 - 1 small onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and chopped
05 - 1 can (14 ounces) diced tomatoes, no sugar added
06 - 1 can (4 ounces) diced green chilies
→ Dairy
07 - 4 ounces cream cheese, cubed
08 - 1 cup heavy cream
09 - 1 cup shredded cheddar cheese, plus additional for topping
→ Liquids
10 - 2 cups low-sodium beef broth
→ Spices
11 - 1 tablespoon chili powder
12 - 2 teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, adjusted to taste
16 - 1/4 teaspoon black pepper
→ Toppings
17 - 1 ripe avocado, diced
18 - Fresh cilantro, chopped
19 - Lime wedges
# Directions:
01 - In a large soup pot or Dutch oven over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
02 - Add the diced onion, garlic, and jalapeño. Sauté for 2 to 3 minutes until softened and fragrant.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices and release their flavors.
04 - Add diced tomatoes, green chilies, and beef broth. Bring to a simmer.
05 - Reduce heat to low. Stir in cream cheese until fully melted and combined.
06 - Pour in the heavy cream and shredded cheddar cheese, stirring constantly until the cheese is melted and the soup reaches a creamy consistency.
07 - Simmer gently for 5 minutes. Taste and adjust seasoning if needed.
08 - Ladle soup into bowls. Top with diced avocado, extra cheddar, fresh cilantro, and a squeeze of lime.
