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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef is built with a spiced, tomato-and-broth base and finished with melted cream cheese for a thick, silky texture. No beans or corn—top with sour cream, cheddar, and avocado for a Tex-Mex soup night that stays low carb.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 560
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
  • 8 oz cream cheese softened
  • 1 cup heavy cream
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
Keto toppings
  • 1 sour cream for serving
  • 1 shredded cheddar for serving
  • 1 diced avocado for serving
  • 1 jalapeños for serving
  • 1 cilantro for serving

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground beef in a large pot over medium-high heat and drain the fat.
  2. Sauté the diced onion and bell pepper for 4 minutes, then add the minced garlic and cook 1 minute.
  3. Add taco seasoning, cumin, smoked paprika, and cayenne, cooking for 1 minute until fragrant.
  4. 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 softened cream cheese in pieces, stirring until fully melted.
  2. Stir in the heavy cream and simmer gently for 5 minutes, stirring occasionally.
Serve
  1. Ladle the soup into bowls and top with sour cream, shredded cheddar, diced avocado, and jalapeños.
  2. Finish each serving with cilantro and serve hot.

Notes

Pro tip: soften the cream cheese so it melts quickly without lumps—stir well on low heat. Store in an airtight container in the refrigerator for up to 4 days; reheat gently to avoid curdling. Freezing isn’t recommended because the dairy can separate after thawing. For a dairy-reduced option, use lactose-free cream cheese and lactose-free heavy cream if needed while keeping the same method.