Creamy Taco Beef Soup with Avocado Crema

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A spicy, satisfying keto soup featuring ground beef, fire-roasted tomatoes, and a cool avocado crema finish that balances the heat perfectly. This Mexican-inspired soup recipe, ready in about 50 minutes, pairs ground beef, diced tomatoes, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb ground beef, breaking it up, and cook for 6-8 minutes until browned and no longer pink.
  2. Step 2: Add 1/2 cup diced yellow onion and 2 minced garlic cloves, cooking for 3 minutes until onions soften and become fragrant.
  3. Step 3: Stir in 1 can diced tomatoes (14 oz), 2 tbsp taco seasoning, and 3 cups beef broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  4. Step 4: Blend 1 large peeled avocado, 1 tbsp lime juice, and 2 tbsp chopped cilantro with 2 tbsp water until smooth to create the crema.
  5. Step 5: Stir 1/2 cup heavy cream into the soup and simmer for 5 minutes until slightly thickened and coats the back of a spoon.
  6. Step 6: Divide into bowls, top with a dollop of avocado crema, and sprinkle with extra cilantro.

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