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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef and a rich, cream-cheese swirled broth. This Tex-Mex soup simmers with tomatoes and beef broth for a thick, spoonable texture—finished with keto toppings like avocado and cheddar.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 4 garlic, minced
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
Creamy swirl
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
Keto toppings
  • 1 sour cream
  • 1 shredded cheddar
  • 1 diced avocado
  • 1 jalapeños
  • 1 cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, stirring as it cooks, then drain the excess fat.
Sauté aromatics
  1. Add the onion and green bell pepper and sauté for 4 minutes, until they start to soften.
  2. Add the garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
Toast spices
  1. Stir in the taco seasoning, cumin, smoked paprika, and cayenne, then cook for 1 minute to bloom the spices.
Simmer the soup
  1. Add the Rotel tomatoes, diced tomatoes, and beef broth, bring to a boil, then simmer for 12 minutes.
Make it creamy
  1. Reduce heat to low and add the cream cheese in pieces, stirring until fully melted and smooth.
  2. Stir in the heavy cream and simmer gently for 5 minutes.
Serve
  1. Serve the soup with sour cream, shredded cheddar, diced avocado, jalapeños, and cilantro.

Notes

For the smoothest texture, keep the heat on low once the cream cheese goes in and avoid a hard boil. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop. Freezing is not recommended because the cream can separate after thawing. For a dairy-light swap, replace the heavy cream with unsweetened coconut cream and use reduced-fat cream cheese if you prefer.