Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Difficulty Level: Easy
Recipe Yield: 6 servings
Cuisine: Mexican-Inspired
Course: Dinner, Main Course, Soup
Ingredients
- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
Optional Toppings
- Sliced avocado
- Sour cream
- Fresh cilantro
- Jalapeño slices
- Shredded cheddar cheese
- Crushed pork rinds
- Lime wedges
Instructions
Step 1
Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
Step 2
Add the diced onion and bell pepper. Cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.
Step 3
Add the ground beef and cook until browned, breaking it into small pieces. Drain excess grease if necessary.
Step 4
Stir in the chili powder, cumin, paprika, oregano, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Cook for 2 minutes to toast the spices.
Step 5
Pour in the beef broth, diced tomatoes, and diced tomatoes with green chilies. Stir well.
Step 6
Bring the soup to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, allowing all the flavors to blend together.
Step 7
Add the softened cream cheese and stir until completely melted.
Step 8
Pour in the heavy cream and stir continuously.
Step 9
Gradually add the shredded cheddar cheese, stirring until smooth and creamy.
Step 10
Taste the soup and adjust seasoning if needed. Serve hot with your favorite keto toppings.
Tips for Success
- Use freshly shredded cheese for the smoothest texture.
- Let the cream cheese soften before adding it to the soup.
- Simmer gently instead of boiling after adding dairy.
- Add extra beef broth if you prefer a thinner soup.
- For more spice, increase the cayenne or add diced jalapeños.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally.
Nutrition Information (Per Serving)
- Calories: 470
- Protein: 31g
- Fat: 35g
- Total Carbohydrates: 8g
- Dietary Fiber: 2g
- Net Carbohydrates: 6g
- Sugar: 4g
- Cholesterol: 120mg
- Sodium: 790mg
- Calcium: 260mg
- Potassium: 580mg