This Low-Carb Mexican Soup recipe is a hearty, comforting dish that packs a punch of flavor without the guilt. Perfect for those on a ketogenic or low-carb diet, this soup combines the richness of ground beef, the freshness of green onions, and the tangy kick of Rotel tomatoes with chilies, all smoothed out by creamy cream cheese.
The Story
Inspired by traditional Mexican flavors, this soup is designed to cater to the needs of those looking to reduce their carbohydrate intake without sacrificing taste. It’s a testament to the versatility of Mexican cuisine, easily adaptable to fit dietary restrictions while maintaining the essence of what makes these flavors so beloved.
Why You Should Make Low-Carb Mexican Soup
Not only is this soup delicious and easy to make, but it’s also incredibly satisfying, making it an excellent choice for a comforting meal that won’t derail your dietary goals. It’s perfect for warming up on chilly evenings or for serving up a nutritious and fulfilling meal any day of the week.
How to Serve
Serve this Low-Carb Mexican Soup hot, garnished with additional chopped green onions, a dollop of sour cream, shredded cheese, or avocado slices for an extra layer of flavor and richness. A side of low-carb, keto-friendly bread or tortillas can complete the meal.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave, stirring well to ensure even heating.
Tips
- Browning the ground beef before adding it to the soup helps to develop a deeper flavor.
- Adjust the seasoning according to your taste preference; if you like it spicier, add more crushed red pepper flakes or a dash of hot sauce.
- Ensure the cream cheese is fully melted and incorporated into the soup to achieve a smooth, creamy texture.
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