If you’re craving a comforting, flavorful meal that fits perfectly into your low-carb lifestyle, this Keto Taco Soup with Beef, Cheese, and Avocado Recipe is an absolute game-changer. It’s packed with hearty ground beef, creamy cheese, and the freshness of avocado, delivering layers of rich, spicy, and tangy goodness in every spoonful. Whether you’re feeding a family or meal prepping for the week, this soup brings bold Mexican-inspired flavors together in a way that’s both satisfying and health-conscious.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in building depth, creaminess, and vibrant color. From the savory ground beef to the fresh jalapeño and creamy avocado, these essentials come together simply yet perfectly to create a mouthwatering soup.
- Ground beef (1 lb, 80/20 blend): Provides rich, hearty flavor and satisfying protein to keep the soup filling.
- Small onion, diced: Adds sweetness and a subtle bite that balances the richness.
- Garlic cloves, minced (2): Offers a warm, aromatic base that elevates every spoonful.
- Jalapeño, seeded and chopped: Brings just the right amount of heat and freshness.
- Can of diced tomatoes (14 oz, no added sugar): Adds juiciness and a burst of bright acidity.
- Can of diced green chilies (4 oz): Amp up the spice and inject subtle smokiness.
- Cream cheese (4 oz, cubed): Melts into a luscious, creamy base that enriches the soup.
- Heavy cream (1 cup): Intensifies the creamy texture without any carbs.
- Shredded cheddar cheese (1 cup): Adds sharpness and a gooey finish that beefs up the flavor.
- Low sodium beef broth (2 cups): Provides a savory liquid foundation that ties all flavors together.
- Chili powder (1 tbsp): Delivers smoky warmth and classic taco seasoning vibes.
- Ground cumin (2 tsp): Infuses earthy, nutty undertones essential for taco flavor.
- Smoked paprika (1 tsp): Enhances the smoky aroma with a subtle sweetness.
- Dried oregano (1/2 tsp): Adds herbal notes that brighten the mix.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season and enhance all the natural flavors.
- Ripe avocado, diced: Provides fresh creaminess and a cool contrast to the spicy soup.
- Fresh cilantro, chopped: Brings a vibrant, citrusy finish.
- Lime wedges: A zesty squeeze adds the perfect tart balance right before serving.
How to Make Keto Taco Soup with Beef, Cheese, and Avocado Recipe
Step 1: Brown the Ground Beef
Start by heating a large soup pot or Dutch oven over medium heat. Add your ground beef and cook until it’s thoroughly browned and no longer pink inside. This step builds the meaty foundation that defines this Keto Taco Soup with Beef, Cheese, and Avocado Recipe. Drain any excess fat if you prefer a leaner soup, but keeping some adds extra flavor to the base.
Step 2: Sauté Aromatics
Next, toss in the diced onion, minced garlic, and chopped jalapeño directly into the pot. Sauté these ingredients for about 2 to 3 minutes until they soften and release their fragrant aroma. This layer brings that classic savory depth and a gentle punch of heat which feels just right.
Step 3: Toast the Spices
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything for a minute as the spices toast. You’ll notice the incredible scent that blooms – this is the magic moment that cranks up the authentic taco flavor.
Step 4: Add Tomatoes and Broth
Pour in the diced tomatoes with no added sugar, diced green chilies, and low sodium beef broth. Stir everything to combine, then bring the mixture to a gentle simmer. This creates a flavorful, slightly chunky base packed with vibrant texture and balanced acidity.
Step 5: Incorporate Cream Cheese
Now, reduce the heat to low and add the cubed cream cheese. Stir continuously until the cream cheese melts down, thickening the soup and giving it a silky smooth consistency that makes this Keto Taco Soup with Beef, Cheese, and Avocado Recipe truly indulgent without the carbs.
Step 6: Create a Creamy Base
Slowly pour in the heavy cream while stirring, followed by the shredded cheddar cheese. Keep stirring until the cheese completely melts and the soup is luxuriously creamy. This step adds richness and a comforting texture that feels like a big warm hug.
Step 7: Finish and Season
Allow the soup to simmer gently for about 5 minutes, letting all the flavors marry beautifully. Taste and adjust seasoning if necessary—sometimes a pinch more salt or pepper is all it takes to hit that perfect note.
Step 8: Serve and Garnish
Ladle the soup into bowls, then top with diced avocado, extra shredded cheddar, fresh cilantro, and a generous squeeze of lime. These finishing touches brighten and balance the rich, spicy flavors, creating an irresistible bowl you’ll want to dive into again and again.
How to Serve Keto Taco Soup with Beef, Cheese, and Avocado Recipe
Garnishes
Fresh toppings really bring this soup to life. I love adding diced avocado for a creamy, cool contrast and cilantro to brighten every bite. Extra shredded cheddar cheese sprinkled on top adds that melty, cheesy delight. Don’t forget a wedge of lime on the side–a little squeeze just before eating wakes up all the flavors perfectly.
Side Dishes
Though this soup is hearty on its own, pairing it with crunchy keto-friendly tortilla chips or a simple green salad makes a fantastic meal. For a low-carb touch, serve with cauliflower rice or roasted veggies, which soak up any leftover broth beautifully.
Creative Ways to Present
For special occasions or meal prep, consider serving the soup in small mason jars or mini bowls for a fun presentation. Layering the soup with avocado and cheese on top before sealing helps the flavors meld even more. You can also offer a “build your own” topping bar for guests to customize their bowls with jalapeños, sour cream, or extra herbs.
Make Ahead and Storage
Storing Leftovers
This Keto Taco Soup with Beef, Cheese, and Avocado Recipe keeps wonderfully in the fridge. Transfer leftovers to an airtight container and consume within 3 to 4 days for the best taste and freshness.
Freezing
If you want to save some for later, you can freeze the soup. Just make sure to omit the avocado topping before freezing, as it can discolor and lose texture. Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat while stirring often to prevent the cheese from separating. Adding a splash of beef broth or cream helps restore the creamy consistency. Avoid high heat to keep the soup smooth and delicious.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner option and works well in this recipe. Just be mindful it might be a bit less rich, so you could add a little extra cream cheese or cheddar to keep that creamy texture.
Is this soup suitable for strict keto diets?
Yes! This Keto Taco Soup with Beef, Cheese, and Avocado Recipe uses low-carb ingredients and avoids added sugars, making it perfect for staying in ketosis while enjoying bold flavors.
Can I make this recipe dairy-free?
While the cheese and cream cheese are key to the soup’s creamy texture, you can substitute with coconut cream and dairy-free cheese alternatives. The flavor will be different but still delicious and creamy.
How spicy is the soup?
The jalapeño and green chilies give this soup a moderate kick. If you prefer more heat, feel free to add extra jalapeños or a dash of hot sauce. For milder flavor, reduce or omit the jalapeño.
What can I use instead of fresh avocado?
If you don’t have avocado on hand, dollops of sour cream or a sprinkle of fresh chopped green onions make great creamy, fresh toppings that complement this soup beautifully.
Final Thoughts
This Keto Taco Soup with Beef, Cheese, and Avocado Recipe has become one of my go-to dishes whenever I want a satisfying, low-carb meal that doesn’t skimp on flavor. It’s cozy, creamy, and bursting with Mexican-inspired goodness that just feels like a warm hug in a bowl. I truly hope you enjoy making and sharing it as much as I do!
Print
Keto Taco Soup with Beef, Cheese, and Avocado Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Carb
Description
This Keto Taco Soup with Beef and Cheese is a rich, creamy, and flavorful low-carb soup perfect for those on a ketogenic diet or anyone craving a hearty, warming meal. Ground beef is simmered with aromatic spices, diced tomatoes, and green chilies, then combined with cream cheese, heavy cream, and shredded cheddar for a luscious texture. Finished with fresh avocado, cilantro, and lime, this soup offers a satisfying taste of classic taco flavors without the carbs.
Ingredients
Meat and Dairy
- 1 lb ground beef (80/20 blend)
- 4 oz cream cheese, cubed
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 can (14 oz) diced tomatoes with no added sugar
- 1 can (4 oz) diced green chilies
- 1 ripe avocado, diced
- Fresh cilantro, chopped
Liquids and Broth
- 2 cups low sodium beef broth
Spices and Seasonings
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lime wedges
Instructions
- Brown the ground beef: In a large soup pot or Dutch oven, heat over medium heat and cook the ground beef until fully browned. Drain any excess fat if needed to reduce grease.
- Sauté aromatics: Add the diced onion, minced garlic, and chopped jalapeño to the pot. Cook for 2-3 minutes, stirring occasionally, until softened and fragrant.
- Toast spices: Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for about 1 minute to bloom the spices and release their aromas.
- Add tomatoes and broth: Pour in the diced tomatoes, green chilies, and low sodium beef broth. Bring the mixture up to a simmer.
- Incorporate cream cheese: Turn the heat down to low and add the cubed cream cheese. Stir continuously until the cream cheese is fully melted and evenly combined into the soup.
- Create creamy base: Gradually pour in the heavy cream followed by the shredded cheddar cheese. Stir constantly until the cheese melts and the soup develops a rich, creamy texture.
- Finish and season: Let the soup simmer gently for 5 minutes. Taste and adjust seasoning as necessary for salt and spice levels.
- Serve and garnish: Ladle the soup into bowls and top with diced avocado, extra shredded cheddar if desired, fresh chopped cilantro, and a squeeze of fresh lime juice for brightness.
Notes
- Use full-fat dairy to maintain creaminess and keep it keto-friendly.
- For extra heat, keep the seeds in the jalapeño or add a pinch of cayenne pepper.
- To reduce fat, drain more beef fat and use reduced-fat cream cheese and cheddar (note: this may affect creaminess).
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Avocado and fresh lime juice add flavor and freshness; add right before serving to maintain texture.
