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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef—thick, spiced, and bean-free. Made with a cream cheese swirl and heavy-cream finish for a rich Tex-Mex broth that clings to every spoonful.
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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
  

Ground beef
  • 1.5 lb ground beef 80/20 recommended; drain excess fat after browning.
Vegetables and aromatics
  • 1 onion Dice for even sautéing.
  • 1 green bell pepper Dice for even sautéing.
  • 4 garlic Minced.
Tomatoes and broth
  • 1 can (10 oz) Rotel tomatoes Use canned Rotel style tomatoes.
  • 1 can (14 oz) diced tomatoes Canned diced tomatoes.
  • 4 beef broth Use 4 cups total.
Creamy base
  • 8 oz cream cheese Softened so it melts smoothly.
  • 1 cup heavy cream Add after cream cheese is fully melted.
Seasonings
  • 2 tbsp taco seasoning Seasoning blend.
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne Adjust to heat preference.
Keto toppings
  • 0.33 cup sour cream For serving; start with about 2 tbsp per bowl.
  • 0.5 cup shredded cheddar For serving; add to taste.
  • 0.5 diced avocado For serving; add fresh.
  • 0.25 jalapeños For serving; add as desired.
  • 0.25 cup cilantro For serving; optional but recommended.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté the onion and green bell pepper for 4 minutes, then add the garlic and cook for 1 minute.
  3. Add taco seasoning, cumin, smoked paprika, and cayenne, cooking for 1 minute to bloom the spices.
  4. Add the Rotel tomatoes, diced tomatoes, and beef broth, then bring to a boil and simmer for 12 minutes.
Make it creamy
  1. Reduce heat to low and add the cream cheese in pieces, stirring until fully melted.
  2. Stir in the heavy cream and simmer gently for 5 minutes.
Serve with keto toppings
  1. Serve the soup hot with sour cream, shredded cheddar, diced avocado, and jalapeños, then top with cilantro.

Notes

For the smoothest texture, soften the cream cheese before cooking and keep the heat on low when melting it. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently to avoid separating. Freezing is not recommended because the creamy base can change texture. For a dairy-light option, use reduced-fat cream cheese and half-and-half, but expect slightly less richness.