jeles’ Velvety Taco Soup

INGREDIENTS:

1 tbsp coconut oil

1 lb ground beef

1 small red onion diced

3 cloves garlic minced

1/2 small green bell pepper diced

1/2 small red bell pepper diced

1 large tomato, chopped

1 cup heavy cream

2 tablespoons taco seasoning (1 packet)

Salt and pepper to taste

1.5 cups of beef broth

FOR TOPPINGS:

Freshly sliced avocado (one Sliced for all 4 servings)

Sour cream (1 large Tablespoon)

Shredded cheese (Mozzarella)

Freshly minced cilantro

Jalapeno

Lime (for drizzling) and a slice or two to place on top

INSTRUCTIONS:

Add 1 tablespoon Coconut oil to a pot or large pot or dutch oven, brown beef, onion, and garlic over medium-high heat for 5-8 minutes or until the ground beef is browned through.

Add the bell peppers, diced tomatoes, heavy cream, and spices. Stir for 4-5 minutes or until tomatoes are soft and tender and heavy cream is mixed through.

Pour in beef broth and reduce heat to low-medium. Simmer 15 minutes until desired thickness is achieved.

NOTE: Serve in small soup bowls.

Top with freshly sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime.

ENJOY!!!!!

Makes 4 Servings ~ Serving Size: 1 small soup bowl ~ Calories: 337 ~ Net Carb: 4

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