• Roma Dhaliwal

Keto Taco Soup

Updated: Feb 1

Sometimes you just need some feel food, warm, comfort food. This soup is full of flavour, spices and just the right creaminess. The best part is it's all cooked in an Instant Pot - who doesn't love a quick, hearty meal with an easy clean up? You can also make this soup completely vegetarian by subbing the ground beef for Beyond Meat Plant Based Grounds and substituting the chicken broth for vegetable broth.


  • 1 tbsp olive oil

  • 1 lb lean ground beef

  • 1/2 medium onion, choppe

  • 1/2 red bell pepper, chopped

  • 1 jalapeno, chopped (deseeded if your a wimp for heat)

  • 10 oz fresh diced tomatoes (you can use canned tomatoes but I always prefer fresh if possible)

  • 2 cups chicken broth

  • 1 1/2 tsp chilli powder

  • 1 tsp cumin

  • 1 tsp garlic powder

  • 1/2 tsp salt

  • 1/2 tsp paprika

  • black pepper to taste

  • 1/4 tsp oregano

  • 1/4 onion powder

  • 4 oz softened cream cheese

Here's how to do it:

1. Add olive oil into your Instant Pot. Press the saute button and add chopped onion, pepper and jalapeno. Saute until veggies start to become tender, then add ground beef. Break meat apart with spatula, cook until no longer pink and cooked through

2. Press cancel and add remaining ingredients (except for cream cheese) to Instant Pot. Stir well

3. Cook on meat/stew for 10 minutes. Allow to natural release for 15 minutes, then manually release any remaining pressure

4. Add softened cream cheese to pot. Whisk until completely melted and soup is creamy. 

5. Serve hot and garnish with your favourite toppings (mine are thinly sliced jalapeño, shredded cheddar cheese, a dollop of sour cream)

#keto #tacosoup #healthyrecipes #comfortfood #romaeats #lowcarb

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