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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef and a rich cream-cheese spiced broth, simmered until thick and comforting. Loaded with Tex-Mex flavor and finished with keto toppings like avocado and jalapeños.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Cuisine: Tex-Mex
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef (80/20) Use 80/20 for flavor; drain if there’s excess fat after browning.
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 4 garlic, minced
  • 1 can (10 oz) Rotel tomatoes Keep juices for added broth flavor.
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 8 oz cream cheese, softened Soften to melt smoothly without lumps.
  • 1 cup heavy cream Stir in and simmer gently to prevent curdling.
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne Reduce or omit for less heat.
Keto toppings
  • sour cream For serving.
  • shredded cheddar For serving.
  • diced avocado For serving.
  • jalapeños For serving.
  • cilantro Optional garnish; for serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the flavor
  1. Brown the ground beef in a large pot, then drain excess fat.
  2. Sauté the onion and bell pepper for 4 minutes, then add the garlic and cook for 1 minute.
  3. Add the taco seasoning, cumin, smoked paprika, and cayenne, then cook for 1 minute to bloom the spices.
Simmer until thick and creamy
  1. Add the Rotel tomatoes, diced tomatoes, and beef broth, bring to a boil, then simmer for 12 minutes.
  2. Reduce heat to low and add the cream cheese in pieces, stirring until fully melted.
  3. Stir in the heavy cream and simmer gently for 5 minutes, until the soup is creamy.
Serve
  1. Serve the soup with sour cream, shredded cheddar, diced avocado, and jalapeños.
  2. Top with cilantro and serve immediately.

Notes

Pro tip: keep the heat low when adding cream cheese and use a gentle simmer after adding heavy cream so the soup stays smooth. Refrigerate leftovers in a sealed container for up to 4 days; rewarm on low. Freezing is not recommended for the creamiest texture. For a dairy-reduced option, use dairy-free cream cheese and heavy cream alternatives to keep it keto-friendly.