Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Difficulty: Easy
Cuisine: American / Mexican-Inspired
Diet: Keto, Low-Carb, Gluten-Free
Ingredients
- 2 pounds ground beef
- 1 tablespoon olive oil (optional)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning (low-carb)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and black pepper to taste
- 4 cups beef broth
- 1 can (10 ounces) diced tomatoes with green chilies
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
Optional Toppings
- Sour cream
- Sliced avocado
- Jalapeño slices
- Fresh cilantro
- Extra shredded cheddar cheese
- Green onions
- Crumbled cooked bacon
- Lime wedges
Instructions
Step 1: Brown the Beef
Heat a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
Step 2: Cook the Vegetables
Add the diced onion and cook for about 4–5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step 3: Add the Seasonings
Sprinkle in the taco seasoning, chili powder, smoked paprika, cumin, salt, and pepper. Stir well so the beef is evenly coated with the spices.
Step 4: Add the Broth
Pour in the beef broth and diced tomatoes with green chilies. Stir everything together and bring the soup to a gentle boil.
Step 5: Simmer
Reduce the heat to low and let the soup simmer for 15 minutes. This allows all of the flavors to blend together beautifully.
Step 6: Make It Creamy
Cut the softened cream cheese into cubes and slowly stir it into the soup until completely melted.
Pour in the heavy cream while stirring continuously.
Step 7: Add the Cheese
Gradually add the shredded cheddar and Monterey Jack cheese, stirring after each handful until fully melted and smooth.
Step 8: Finish
Stir in the fresh cilantro and taste the soup. Adjust the seasoning if necessary.
Serve hot with your favorite keto toppings.
Tips for the Best Keto Taco Soup
- Use freshly shredded cheese for the smoothest texture.
- Let the cream cheese soften before adding it to prevent lumps.
- Simmer gently rather than boiling after adding dairy.
- For extra heat, add diced jalapeños or cayenne pepper.
- Leftovers often taste even better the next day.
- Store refrigerated for up to 4 days or freeze for up to 3 months.
Serving Suggestions
This soup is delicious on its own, but you can also serve it with:
- Keto cheddar biscuits
- Cauliflower rice
- Low-carb tortilla chips
- Fresh avocado slices
- A crisp green salad
Why You’ll Love This Recipe
- Ready in under one hour
- Easy one-pot meal
- Rich and creamy
- High in protein
- Low in carbohydrates
- Perfect for meal prep
- Family-friendly
- Keto and gluten-free
Nutrition Information (Per Serving)
- Calories: 520
- Protein: 33g
- Fat: 39g
- Total Carbohydrates: 8g
- Dietary Fiber: 2g
- Net Carbs: 6g
- Sugar: 3g
- Cholesterol: 145mg
- Sodium: 790mg
- Potassium: 520mg
- Calcium: 320mg