Enjoy a burst of Tex-Mex flavors with this delectable keto taco soup recipe. This hearty soup is a delicious twist on a classic favorite, and it's versatile, too; choose from pulled pork, ground beef, or shredded chicken. Perfect for chilly nights or satisfying a craving for Mexican cuisine, our keto-friendly version is low in carbs and high in taste.
Ladle the soup between three bowls and garnish with the shredded cheddar, diced avocado, cilantro and sour cream.
1/2 cup Cheddar Cheese, 1/2 medium Avocado, 3 tsp Cilantro, 3 tbsp Sour Cream
Notes
[nutrition-label]STORING: Store taco soup in the fridge for up to 3 days without the toppings added, or freeze for up to 3 months without the toppings—cheese, avocado, and sour cream.