This Creamy Keto Taco Soup is a rich, flavorful dish perfect for low-carb lifestyles. Made with seasoned ground beef, tangy tomatoes, and a blend of aromatic spices, it delivers all the classic taco flavors in a comforting soup form. A creamy base of heavy cream and cheese adds indulgence while keeping it keto-friendly. Garnished with fresh cilantro, avocado slices, and a sprinkle of shredded cheese, it’s both hearty and satisfying. Ideal for quick weeknight dinners or cozy family meals, this soup is a delicious way to enjoy tacos without the carbs. Warm, creamy, and packed with flavor, it’s sure to become a favorite in your keto recipe collection.
Ingredients
- 1 pound ground beef
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 (8 ounce) package cream cheese, softened
- 2 (14.5 ounce) cans beef broth
- 2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL)
- ½ cup heavy cream
- 2 teaspoons salt, or to taste
Instructions
- Gather all ingredients.
- Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
- Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.
- Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes.
- Stir in broth, diced tomatoes and green chiles, heavy cream, and salt. Cook until heated through, about 10 minutes more.
