Low-Carb Taco Soup

Here’s a cozy, flavorful dinner idea that’s perfect for a family night—or when you just want something comforting, low-carb, and delicious. I’m excited to share this one with you: the Low-Carb Taco Soup with Julie.

🥣 Why we love it

• It’s hearty and satisfying without tons of carbs.

• You can make it with simple ingredients you likely already have.

• Cream cheese and shredded cheddar bring the kind of rich, comforting texture that makes it feel like a treat—while still staying low carb.

• A little bit of extra seasoning (yes, I mean the essential-oil twist) gives it a unique spin.

Ingredients

• 1 lb ground meat (beef, turkey, or even chicken—your choice!)

• ½ onion, chopped

• 1 bell pepper, chopped

• 1 block cream cheese (approx. 8 oz)

• Taco seasoning (use your favorite low-carb mix or make your own)

• “The Blend” (you can decide exactly what this means for you—maybe a mix of spices or herbs you love)

• 3 drops Mexican seasoning doTERRA oil (if you use essential oils: this gives a vibrant, aromatic lift—ensure it’s food-safe grade)

• Shredded cheddar cheese (for topping)

Instructions

1. In a large pot or Dutch oven, brown the ground meat over medium heat until cooked through. Drain off excess fat if needed (especially if using a higher-fat beef).

2. Add the chopped onion and bell pepper. Sauté until the vegetables are soft and fragrant (about 4-5 minutes).

3. Stir in the taco seasoning and your “The Blend” spices. Let them toast briefly with the meat and veggies—this helps deepen the flavor.

4. Reduce the heat to low. Add the block of cream cheese into the pot, and stir until it melts smoothly into the mixture and creates a creamy base.

5. Add the 3 drops of Mexican seasoning doTERRA oil. Stir well to integrate (and smell that fragrant lift!).

6. Simmer the soup for a few minutes until everything is well-combined and warm through.

7. Serve hot, topped generously with shredded cheddar cheese. You can also add any optional toppings you like: sour cream, sliced jalapeños, diced avocado, cilantro, or a squeeze of lime.

Serving & Tips

• This soup is fantastic on its own but also pairs well with a side of fresh greens or cauliflower rice for extra volume without extra carbs.

• Want more veggies? You could toss in some diced zucchini or spinach toward the end.

• If you’re cooking ahead, reheat gently and you may need to add a splash of broth or water to loosen the texture because the cream cheese will thicken as it cools.

• For a milder version, skip the jalapeños (if using) or reduce the seasoning. For more heat, chili flakes or a dash of hot sauce work great.

• Store leftovers in an airtight container—it should keep well in the fridge for 2-3 days. Reheat on the stovetop over low heat, adding a little liquid if needed.

Why This Recipe Works for a Low-Carb Lifestyle

• By omitting beans (which are common in taco soups) and focusing on meat, veggies, and cheese, the carb count stays low.

• Cream cheese and shredded cheddar give richness and satisfaction, helping you feel full without loading up on starchy sides.

• The use of bold spices keeps the flavor profile bold and interesting—good spice = less need for heavy carb-filled additions.

Brought to you by Feathered Essentials | Wellness by God's design