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Keto Taco Soup

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This creamy keto taco soup is rich, hearty, and packed with bold Tex-Mex flavors. Made with seasoned ground beef, cream cheese, and savory spices, it’s a comforting low-carb meal perfect for busy weeknights.

Ingredients

  • 2 tablespoons olive oil
  • 1 small to medium onion, chopped (about 3/4 cup)
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 8 ounces cream cheese, softened and cut into chunks
  • 2 (10-ounce) cans diced tomatoes and green chilies
  • 4 cups beef stock
  • 1 cup heavy cream
  • Shredded sharp white cheddar cheese, for garnish
  • 1 small tomato, diced, for garnish
  • Avocado, for garnish
  • Fresh cilantro, torn, for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and minced garlic and sauté until the onion is tender and the garlic is fragrant.
  2. Add the ground beef, sea salt, black pepper, cumin, and chili powder. Cook until the beef is browned, breaking it apart as it cooks. Drain excess grease if needed.
  3. Add the cream cheese chunks to the pot and stir until fully melted and incorporated into the meat mixture.
  4. Pour in the diced tomatoes with green chilies and the beef stock. Increase the heat and bring the soup to a gentle boil, then reduce to low heat and simmer for 15 minutes.
  5. Stir in the heavy cream and continue simmering for an additional 10 minutes. Taste and adjust seasoning with additional salt and pepper if desired.
  6. Ladle the soup into bowls and garnish with shredded cheddar cheese, diced tomato, avocado, and fresh cilantro before serving.

Notes

  • For extra spice, add diced jalapeños or a pinch of cayenne pepper.
  • This soup stores well in the refrigerator for up to 4 days.
  • Freeze without the garnishes for up to 2 months.
  • Ground turkey can be substituted for ground beef if desired.
  • Serve with keto tortilla chips or a side salad for a complete meal.

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