Taco soup
Ground beef makes this soup rich in protein and iron, while cream cheese softens the flavor and thickens the broth. Paprika and cumin give it a familiar Tex-Mex profile without sugar or starch, and the tomato base adds lycopene. The result is a filling keto soup with bright flavor and moderate heat.
Heat a pot or deep skillet and cook ground beef (455 g) for 7-8 minutes, breaking it up into small pieces. Once the meat is no longer pink, add paprika (6 g), cumin (4 g), salt (4 g) and black pepper (2 g).
Pour in chicken broth (480 g) and passata (280 g), stir well and bring to a gentle boil. Lower the heat and simmer the soup for 25-30 minutes so the flavor becomes fuller and the tomato base thickens slightly.
Add cream cheese (225 g) in small portions and stir thoroughly until it fully melts into the hot broth without large lumps. Cook for another 2-3 minutes over low heat.
Serve the soup hot as soon as it becomes smooth and creamy. If you want a spicier version, add a little cayenne pepper at serving time.
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