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
Scale
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.
