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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef is simmered with spiced tomatoes and broth, then finished with melted cream cheese for a thick, velvety base. Top each bowl with jalapeños and avocado for that classic Tex-Mex flavor without beans or corn.
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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
  

Ground beef base
  • 1.5 lb ground beef Use 80/20 for flavor; drain excess fat after browning.
  • 1 onion Diced.
  • 1 green bell pepper Diced.
  • 4 garlic cloves Minced.
  • 1 can (10 oz) Rotel tomatoes Use the canned tomatoes with chiles.
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
Creamy soup finish
  • 8 oz cream cheese Softened.
  • 1 cup heavy cream
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
Keto toppings
  • sour cream Topping.
  • shredded cheddar Topping.
  • diced avocado Topping.
  • jalapeños Topping.
  • cilantro Optional topping.

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large pot over medium-high heat, breaking it up until cooked through; drain excess fat.
  2. Add the diced onion and bell pepper and sauté for 4 minutes until softened; then add the minced garlic and cook 1 minute, stirring so it doesn’t brown.
Build the soup
  1. Sprinkle in taco seasoning, cumin, smoked paprika, and cayenne, cooking for 1 minute to bloom the spices.
  2. Add the Rotel tomatoes, diced tomatoes, and beef broth; bring to a boil, then simmer for 12 minutes until the flavors meld.
Make it creamy
  1. Reduce the heat to low and add the softened cream cheese in pieces, stirring until fully melted and smooth.
  2. Stir in the heavy cream and simmer gently for 5 minutes, keeping the soup below a hard boil.
Serve
  1. Ladle the soup into bowls and top with sour cream, shredded cheddar, diced avocado, and jalapeños; add cilantro if desired.

Notes

For the creamiest texture, keep the heat on low once the cream cheese goes in—high heat can make it grainy. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove or in the microwave. Freeze is not recommended because the dairy may separate after thawing. If you want a lower-fat option, use reduced-fat cream cheese and half-and-half instead of heavy cream (texture will be slightly less thick).