Description
Rich, creamy, and loaded with bold taco-inspired flavors, this keto taco soup is the ultimate low-carb comfort food. Made with ground beef, cream cheese, and zesty spices, it’s quick to prepare, hearty, and satisfying. Perfect for weeknight dinners, meal prep, or whenever you need a warm, flavorful dish!
Ingredients
- 1 pound ground beef
- ½ cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 8 ounces cream cheese, softened
- 2 (14.5 oz) cans beef broth
- 2 (10 oz) cans diced tomatoes and green chiles (e.g., RO*TEL)
- ½ cup heavy cream
- 2 teaspoons salt (or to taste)
Instructions
- Prepare Ingredients: Chop the onion, mince the garlic, and ensure the cream cheese is softened for easy blending.
- Cook the Ground Beef: In a large soup pot, cook the ground beef, onion, and garlic over medium-high heat. Stir frequently until the beef is browned and crumbled, about 5–7 minutes. Drain any excess grease.
- Add the Spices: Stir in the ground cumin and chili powder. Cook for 2 minutes to release the flavors.
- Incorporate the Cream Cheese: Break the cream cheese into small chunks and add to the pot. Mash and stir until fully melted and blended with the beef. This takes about 3–5 minutes.
- Build the Soup Base: Pour in the beef broth, diced tomatoes with green chiles (including their juice), and heavy cream. Stir to combine.
- Simmer the Soup: Reduce the heat to medium-low and let the soup simmer for 10 minutes, stirring occasionally. This allows the flavors to meld and the soup to thicken slightly.
- Season and Serve: Taste the soup and adjust salt as needed. Ladle into bowls and garnish with keto-friendly toppings like shredded cheese, avocado slices, sour cream, or fresh cilantro.
Notes
- Spice Level: Add diced jalapeños, cayenne pepper, or a dash of hot sauce for extra heat.
- Dairy-Free: Substitute cream cheese and heavy cream with dairy-free alternatives like coconut cream.
- Slow Cooker Option: Combine all ingredients in a slow cooker and cook on Low for 6–8 hours or High for 3–4 hours.
- Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired