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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef simmered in a spicy tomato-beef broth, then finished with melted cream cheese and heavy cream for a thick, spoonable texture. Topped with keto-friendly sour cream, shredded cheddar, avocado, and jalapeños.
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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
  

ground beef
  • 1.5 lb ground beef (80/20)
vegetables and aromatics
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 4 garlic, minced
tomatoes and broth
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
creamy base
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
seasonings
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
keto toppings
  • 1 sour cream
  • 1 shredded cheddar
  • 1 diced avocado
  • 1 jalapeños
  • 1 cilantro

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Brown the ground beef in a large pot over medium-high heat, then drain excess fat before continuing. Keep the meat cooking until it loses its pink color, about 6 to 8 minutes.
  2. Sauté the onion and bell pepper for 4 minutes over medium heat until softened. Stir occasionally so the vegetables cook evenly without browning too much.
  3. Add the garlic and cook for 1 minute over medium heat. Stir constantly so the garlic becomes fragrant but doesn’t scorch.
  4. Add taco seasoning, cumin, smoked paprika, and cayenne, then cook for 1 minute over medium heat. The spices should smell toasted and look evenly distributed.
  5. Add the Rotel tomatoes, diced tomatoes, and beef broth, then bring the mixture to a boil. Scrape any browned bits from the bottom, then reduce to a gentle simmer.
  6. Simmer for 12 minutes over low to medium-low heat until the flavors meld. Look for a steady bubbling that doesn’t boil hard.
Make it creamy
  1. Reduce heat to low and add the cream cheese in pieces, stirring until melted. The soup should turn smooth and thicker as the cream cheese dissolves.
  2. Stir in the heavy cream and simmer gently for 5 minutes. Keep it at a low simmer so it stays creamy and doesn’t separate.
Serve
  1. Ladle the soup into bowls and top with sour cream, shredded cheddar, diced avocado, jalapeños, and cilantro. Finish right before serving so the toppings stay fresh and vibrant.

Notes

For the creamiest texture, keep the heat on low after adding cream cheese and heavy cream—avoid a hard boil to prevent separation. Store leftovers in an airtight container in the fridge up to 4 days; freeze up to 2 months. To make it dairy-free, substitute the cream cheese and heavy cream with a dairy-free cream alternative designed for melting.