Instructions:
- Heat oil in a large stockpot or Dutch oven over medium-high heat. Add ground meat, breaking it up. Cook until fully browned (about 6–8 minutes). Drain off any excess grease and return the pot to the heat.
- Reduce heat to medium. Add diced onion and bell pepper to the browned meat. Cook until softened, about 5 minutes. Add the minced garlic and tomato paste; cook for 1 minute until fragrant.
- Stir in all dry spices (Taco Seasoning, chili powder, cumin, paprika, oregano, salt, pepper). Cook, stirring constantly, for about 30 seconds to bloom the spices.
- Pour in the broth and the undrained diced tomatoes. Bring the mixture to a gentle boil, then immediately reduce heat to low, cover partially, and simmer for 15 minutes to allow flavours to meld.
- Remove the pot from the heat. Add the cubed cream cheese. Whisk gently until the cream cheese is completely melted and the soup base is smooth and slightly thickened. Taste and adjust seasoning if necessary.
- Ladle the hot Keto Taco Soup into bowls and serve immediately with desired toppings like sour cream and avocado.