Avocado-Crusted Taco Beef Soup

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, creamy soup featuring seasoned ground beef, diced tomatoes, and a fresh avocado swirl for a healthy fat boost. This Mexican-inspired keto recipe, ready in about 35 minutes, pairs ground beef, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 1, diced red bell pepper
• 1 (14 oz) can diced tomatoes
• 1 cup beef broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup heavy cream
• 2, diced avocado
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a pot over medium-high heat. Add 1 lb ground beef and cook for 6 minutes, breaking into crumbles, until no pink remains.
2. Step 2: Add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 diced red bell pepper, and cook for 4 minutes until vegetables are tender and fragrant.
3. Step 3: Stir in 1 (14 oz) can diced tomatoes, 1 cup beef broth, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika. Bring to a simmer and cook for 10 minutes to develop flavors.
4. Step 4: Reduce heat to low and stir in 1/4 cup heavy cream, simmering gently for 3 minutes until slightly thickened.
5. Step 5: Remove from heat and swirl in 2 diced avocados and 2 tbsp chopped fresh cilantro. Serve immediately for a vibrant, creamy texture.