Table of Contents

Ingredients

    • 1 Tbsp olive oil
    • 2 lbs lean ground beef
    • 1 sweet oniondiced
    • 1 large bell pepperdiced (any color)
    • 2 garlic clovesminced
    • 4 cups beef broth
    • 28 oz can diced tomatoesor crushed tomatoes
    • 4 cups grated zucchini
    • 1 cup black beansdrained
    • 1 cup fresh or frozen or canned corndrained
    • ¾ cup salsa
    • 2 store-bought taco seasoning packets
    • 4 oz cream cheesesoftened
    • 1 cup heavy cream
    • 1 cup Monterey Jack cheese
    • 1 cup Sharp Cheddar Cheese

Instructions

    • Heat the olive oil in a large pot over medium heat; add the ground beef, onion, and bell pepper and saute until the meat is cooked through. Drain off the grease.
    • To the meat, add the garlic, beef broth, tomatoes, grated zucchini, black beans, corn, salsa, and taco seasoning. Cook on medium heat for 4-5 minutes.
    • Next, add softened cream cheese, heavy cream, and cheese to the pot. Stir until the cheeses are melted. Turn on low heat and cover with a lid and cook for another 5 minutes.
  • Serve and garnish with a dab of sour cream, few sprinkles of chopped cilantro, and a couple black olives, or your favorite taco toppings–sour cream, chopped cilantro, slices of avocado, 1-2 black olives (on each bowl of soup).

Notes

Use freshly grated cheese, which also makes a nice, creamy, cheesy soup.

Add more veggies like squash, zucchini, or even riced cauliflower taste great. Beans and corn are good too (if you’re not following a keto diet). Use ground chicken or ground turkey as a substitute for the beef too!

Cuisine: Mexican
Course: Soup
Author: Sandy / Reluctant Entertainer
Calories: 417kcalCarbohydrates: 17gProtein: 31gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 116mgSodium: 902mgPotassium: 892mgFiber: 4gSugar: 7gVitamin A: 1055IUVitamin C: 28mgCalcium: 257mgIron: 4mg

By Admin

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