Description
This Keto Creamy Taco Soup is rich, cheesy, and full of bold Tex-Mex flavor — a cozy, low-carb dinner that comes together in just 30 minutes!
Ingredients
Scale
- 1 lb ground beef (80/20 blend)
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 tbsp taco seasoning (sugar-free)
- 1 (10 oz) can diced tomatoes with green chiles (Rotel-style)
- 2 cups beef broth (low sodium)
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Optional Toppings:
- Sour cream
- Sliced jalapeños
- Fresh cilantro
- Diced avocado
- Crumbled bacon
Instructions
- Step 1 – Brown the Beef: In a large pot or Dutch oven, cook ground beef and onion over medium heat until browned. Drain excess fat.
- Step 2 – Add Flavor: Stir in garlic and taco seasoning; cook for 30 seconds until fragrant.
- Step 3 – Simmer: Add diced tomatoes and beef broth. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
- Step 4 – Make It Creamy: Add cream cheese and heavy cream. Stir until smooth and fully melted into the soup.
- Step 5 – Finish with Cheese: Add shredded cheddar and stir until melted and creamy. Taste and adjust salt and pepper as needed.
- Step 6 – Serve: Ladle into bowls and top with your favorite keto-friendly toppings like sour cream, bacon, and avocado.
Notes
💡 Pro Tip: Want it spicier? Add a dash of hot sauce or extra jalapeños. This soup reheats beautifully and makes a perfect keto meal prep option!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 890mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 125mg