If you indulge in Taco Tuesday regularly, you have to try this Venison Taco Soup. It’s super flavorful yet low carb, and is a great way to use ground venison that’s not burgers.
INGREDIENTS:
- 1 tablespoon avocado oil
- 2 pounds ground venison
- 1 tablespoon minced garlic
- 1 green bell pepper, diced
- 1 small onion, diced
- 24 ounces Kettle and Fire beef broth
- 1 can Rotel tomatoes
- 8 ounces cream cheese
- 1 packet taco seasoning
- Salt/pepper to taste
Toppings:
- Sour cream
- Cilantro
- Diced tomatoes
- Avocado
- Shredded cheese
DIRECTIONS:
- In a large stock pot or Dutch oven, add your avocado oil, garlic and ground venison.
- Brown your venison, then add your taco seasoning and stir to combine.
- Now, add your onion and bell pepper and cook for another five minutes.
- Add your Rotel tomatoes, cream cheese and Kettle and Fire beef broth (or any beef broth).
- Mix until everything is combined! Your cream cheese will take a little mixing to fully combine.
- Reduce your heat to a medium low heat and simmer for about 10–15 minutes.
- Serve and add toppings of choice!
Recipe inspiration courtesy of lowcarblove.com.
