Spiced Avocado Oil Taco Soup with Lime-Crusted Corn
A vibrant, creamy keto soup bursting with taco spices, fresh corn, and a zesty lime finish that satisfies cravings without the carbs. This mexican-inspired keto (low carb) ready in about 45 minutes pairs ounces ground beef, tablespoons avocado oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 12 ounces ground beef
- 2 tablespoons avocado oil
- 1/2 cup onion
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken broth
- 1/2 cup corn kernels
- 1 lime
- 1/4 cup heavy cream
- 1/4 cup cheddar cheese
- 2 tablespoons cilantro
- 1/2 teaspoon salt
Instructions
- Step 1: Heat 2 tablespoons avocado oil in a pot over medium heat until shimmering. Add 12 ounces ground beef and cook, breaking it apart, for 6-7 minutes until browned and crumbly, stirring frequently.
- Step 2: Add 1/2 cup diced onion and 2 minced garlic cloves; sauté for 3 minutes until onion is translucent and fragrant, then stir in 1 teaspoon cumin and 1 teaspoon chili powder for 1 minute until aromatic.
- Step 3: Pour in 1 can diced tomatoes (undrained) and 3 cups chicken broth, bringing to a simmer. Add 1/2 cup corn kernels and simmer uncovered for 15 minutes until corn is tender.
- Step 4: Stir in 1/4 cup heavy cream and the zest of 1 lime, simmering gently for 5 minutes until slightly thickened and creamy.
- Step 5: Remove from heat and stir in 2 tablespoons chopped cilantro. Divide into bowls, top with 1/4 cup shredded cheddar cheese and a sprinkle of lime zest from the remaining lime half before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Avocado Oil Taco Soup with Lime-Crusted Corn take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Avocado Oil Taco Soup with Lime-Crusted Corn?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces ground beef from drying out.
Can I substitute ingredients in Spiced Avocado Oil Taco Soup with Lime-Crusted Corn?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Avocado Oil Taco Soup with Lime-Crusted Corn for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Avocado Oil Taco Soup with Lime-Crusted Corn low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
