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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef simmers in a spiced broth and gets silky from melted cream cheese. Finished with Tex-Mex taco seasoning and optional keto toppings like avocado, sour cream, and shredded cheddar.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef
  • 1 onion
  • 1 green bell pepper
  • 4 garlic
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 8 oz cream cheese
  • 1 cup heavy cream
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
Keto toppings (optional)
  • 1 sour cream
  • 1 shredded cheddar
  • 1 diced avocado
  • 1 jalapeños
  • 1 cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, breaking it up until no longer pink, then drain excess fat.
  2. Return the drained beef to the pot and keep it hot for the next step.
Sauté aromatics and toast spices
  1. Sauté the onion and bell pepper for 4 minutes over medium heat until softened, stirring as needed.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Add the taco seasoning, cumin, smoked paprika, and cayenne, then cook for 1 minute to bloom the spices.
Simmer the soup
  1. Add the Rotel tomatoes, diced tomatoes, and beef broth, then bring the mixture to a boil.
  2. Simmer for 12 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
Make it creamy
  1. Reduce heat to low, then add the cream cheese in pieces and stir until fully melted and smooth.
  2. Stir in the heavy cream and simmer gently for 5 minutes without boiling hard.
Serve with keto toppings
  1. Ladle the soup into bowls and top with sour cream, shredded cheddar, diced avocado, and jalapeños, with cilantro if using.

Notes

Pro tip: keep the heat at low after adding cream cheese so it melts smoothly instead of separating. Store leftovers in the fridge up to 4 days; reheat gently on the stove. Freezing is not recommended for best creamy texture. For a dairy-swap, use a dairy-free cream cheese and coconut cream/heavy-cream alternative to keep it keto-friendly.