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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef is simmered until thick and spiced, then finished with melted cream cheese and heavy cream for a rich, velvety broth. Rotel and diced tomatoes add tangy flavor while keeping it bean- and corn-free.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef 80/20 for best flavor
  • 1 onion diced
  • 1 green bell pepper diced
  • 4 garlic minced
  • 1 can (10 oz) Rotel tomatoes includes chiles
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 8 oz cream cheese softened
  • 1 cup heavy cream
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne adjust heat to taste
Keto toppings
  • sour cream for serving
  • shredded cheddar for serving
  • diced avocado for serving
  • jalapeños for serving
  • cilantro for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot, then drain the excess fat to keep the soup from tasting greasy.
Sauté aromatics
  1. Sauté the onion and green bell pepper for 4 minutes over medium heat, until softened and fragrant with a light color change.
  2. Add the garlic and cook for 1 minute, stirring constantly so it becomes fragrant without browning.
Toast the spices
  1. Add the taco seasoning, cumin, smoked paprika, and cayenne and cook for 1 minute, stirring to bloom the spices and deepen the aroma.
Simmer the soup
  1. Add the Rotel tomatoes, diced tomatoes, and beef broth, bring to a boil, then simmer for 12 minutes until the flavors meld.
Make it creamy
  1. Reduce heat to low, then add the cream cheese in pieces and stir until fully melted and smooth.
  2. Stir in the heavy cream and simmer gently for 5 minutes until the broth is creamy and coats the back of a spoon.
Serve
  1. Serve hot with sour cream, shredded cheddar, diced avocado, jalapeños, and cilantro on top.

Notes

For the silkiest texture, keep the heat at low once the cream cheese goes in so it melts smoothly instead of clumping. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop. Freeze yes, but cream may slightly separate—stir well while reheating. For a dairy-friendly swap, use lactose-free cream cheese and heavy cream (or a lactose-free cream) so the flavor stays close to the original.