Low Carb Beef Enchilada Soup

As much as I love to bake, I also love to cook! There is a difference and a lot of the time those who excel in one don’t in the other. Not sure why that is. 🤔 Thankfully I’ve had people confirm that I’m a great cook and baker, all I can say is I love them equally because I LOVE food!

Tonight we made a family fave, low carb beef enchiladas, into a SOUP! Is it GAPS legal? Most likely not. 😔 However, it IS low carb and the flavor is out of this world! Plus, 6.4g net carbs can’t be beat when compared to the fully loaded soup recipes out there.

It’s a soup-er easy recipe, alright I’ll stop being corny. 😉 Here’s how it goes…

You will need:

2 pounds ground beef

2 pounds ground pork

1 large onion, chopped

1/4 c fresh minced garlic, use less if you want

1/4 c raw organic coconut oil

1 1/2 cans tomato paste

2 c water

4 cups homemade chicken stock

1/4 c chili powder

1/4 – 1 tsp cumin, we use 1/4 tsp since we’re not huge fans of it

1/2 tsp dried oregano

1 tsp black pepper

1 packet fajita seasoning mix or equal amount of homemade mix(I make and love this one)

Optional topping: homemade guacamole, sour cream, Mexican blend cheese, squeeze of lime(this is crazy good too)

Directions

In a large dutch oven soup pot over medium/high heat begin browning the ground beef and sausage. Chopping it down as it cooks, add chopped onions and minced garlic. Cover with lip and cook till onions are transparent. Add remaining ingredients, stir to combine, reduce temp to allow soup to simmer for 30 minutes. Adjust seasoning as desired and serve with your favorite toppings. (Mine just happens to be homemade guacamole! 🥑)

Nutritional Information for 1/12 serving(per MyFitnessPal)

Calories: 597

Fat: 40g

Carbs: 8.8g

Fiber: 2.4g

Net: 6.4g

🔸This is a keeper, we all love the flavor the fajita seasoning brought to this dish. Leftovers freeze well too, so go ahead, make a huge pot of soup and freeze it in portioned out servings. Or you do what we sometimes do…we line a clean soup pot with an opened freezer bag and pour the soup into the bag. Zip it shut and set the entire pot with bag into the freezer. That way the next time you’re not in the mood to cook dinner from scratch, just pull out on of those frozen bags of soup, remove from bag, and slowly heat it up over medium/low heat.

🔺Premade seasoning has nothing on the homemade stuff. Plus you can skip out on the hidden sugar, msg, and other chem lab ingredients when you make it yourself.

▪️If you’re worried about the calories and fat, this recipe is supposed to be that way. It’s low in carbs and high in good for you fat! You can use any amount you feel is best for you, that will change those numbers of course. And for me, since I might eat 1 – 1 1/2 times a day, so a meal like this is totally ok to have!

Hope you all enjoy, have a great Friday, and a wonderful weekend!

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