Low Carb Taco Soup

This bold, flavorful soup is packed with protein, colorful veggies, and smoky spices. It’s balanced, nourishing, and easy enough for a weeknight dinner!

Ingredients

• <strong>For the Soup</strong>
• 2 tsp olive oil
• 1 lb lean ground chicken or meat alternative crumbles
• 1/2 large yellow onion, diced small
• 1 large bell pepper, diced small (any color)
• 2 medium carrots, diced small
• 2 medium zucchini, diced large
• 3 cloves garlic, minced
• 2 tbsp good quality mild chili powder
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1/2 tsp sea salt
• 1 14oz can fire roasted diced tomatoes (Muir Glen Organic is the best)
• 1 14 oz can tomato sauce (Muir Glen Organic is the best)
• 14 oz water
• Juice of 1/2 large lime (about 1 tbsp)
• Fresh ground pepper, and more sea salt to taste
• <strong>Optional toppings</strong>
• Cashew sour cream, dairy-free plain unsweetened yogurt, avocado, tortilla chips, radish, green onion, dairy-free cheese

Instructions

1. In an instant pot press the sauté function. Add the oil, ground chicken, (or meat alternative) onion, bell pepper and carrots. Sauté stirring often until the chicken is cooked through.
2. Turn off the sauté function and add the zucchini and garlic. Stir to combine.
3. Add the spices, canned tomatoes, tomato sauce, and water.
4. Lock the lid in place and put in the sealing position. Cook on high pressure 8 minutes, then allow to naturally release for 8 minutes.
5. Move to venting, and allow the pot to release remaining pressure. Turn the instant pot off.
6. Stir in the lime juice and fresh ground pepper. Taste and add more salt if necessary.
7. Scoop into 4 bowls, garnish with your favorite toppings, and serve.
8. Enjoy! 😊