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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef is simmered until the tomatoes meld into a spiced, broth-forward base, then finished with melted cream cheese and heavy cream for a rich, velvety texture. No beans or corn—top with cheddar, avocado, sour cream, and jalapeños for a Tex-Mex bowl that stays keto-friendly.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Main soup
  • 1.5 lb ground beef 80/20 works best for flavor; drain excess fat after browning.
  • 1 onion Dice for even sautéing.
  • 1 green bell pepper Dice for even sautéing.
  • 4 garlic Minced.
  • 1 can (10 oz) Rotel tomatoes Use for diced tomatoes with chiles.
  • 1 can (14 oz) diced tomatoes Canned diced tomatoes.
  • 4 cup beef broth For the soup base.
  • 8 oz cream cheese Softened so it melts smoothly.
  • 1 cup heavy cream Stir in after cream cheese melts.
  • 2 tbsp taco seasoning Use your preferred blend.
  • 1 tsp cumin Ground cumin.
  • 0.5 tsp smoked paprika Adds mild smoky heat.
  • 0.25 tsp cayenne Adjust to taste.
Keto toppings
  • 1 sour cream For serving.
  • 1 shredded cheddar For serving.
  • 1 diced avocado For serving.
  • 1 jalapeños For serving; add more for heat.
  • 1 cilantro For serving, optional but recommended.

Equipment

  • 1 Dutch oven

Method
 

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

Notes

Pro tip: soften the cream cheese before cooking so it melts instantly and won’t form lumps. Store leftovers in the fridge up to 4 days; reheat gently on low to keep the cream sauce smooth. Freezing is not recommended for best texture. For a dairy-light swap, use full-fat coconut cream in place of heavy cream and cream cheese (texture will be slightly different).