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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef simmers into a rich, cream-based spiced broth with no beans or corn. Cream cheese melts in for a thick, velvety texture, then it’s finished with heavy cream and topped with jalapeños, avocado, and shredded cheddar.
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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
Ingredients Equipment Method Notes

Ingredients
  

Ground beef soup base
  • 1.5 lb ground beef 80/20 for best flavor; drain excess fat after browning.
  • 1 onion Dice small for quick cooking.
  • 1 green bell pepper Dice small so it softens evenly.
  • 4 garlic Minced.
  • 1 can (10 oz) Rotel tomatoes Use the full can (includes peppers and tomatoes).
  • 1 can (14 oz) diced tomatoes No beans or corn.
  • 4 cup beef broth Low-sodium if preferred.
  • 8 oz cream cheese Softened so it melts smoothly.
  • 1 cup heavy cream For creamy texture.
  • 2 tbsp taco seasoning Choose a low-carb blend if needed.
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne Adjust for heat tolerance.
Keto toppings
  • sour cream Use as desired; stir a spoonful onto each bowl.
  • shredded cheddar Sprinkle generously on top.
  • diced avocado Add just before serving.
  • jalapeños Slice for topping.
  • cilantro Optional but recommended for freshness.

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large pot over medium-high heat, then drain the excess fat.
  2. Sauté the onion and green bell pepper for 4 minutes, then add the garlic and cook for 1 minute.
Simmer the soup
  1. Stir in taco seasoning, cumin, smoked paprika, and cayenne, and cook for 1 minute to bloom the spices.
  2. Add the Rotel tomatoes, diced tomatoes, and beef broth; bring to a boil, then simmer for 12 minutes.
Make it creamy
  1. Reduce heat to low, 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 soup is creamy and lightly thickened.
Serve
  1. Serve the soup hot with sour cream, shredded cheddar, diced avocado, jalapeños, and cilantro on top.

Notes

Pro tip: soften the cream cheese before adding so it melts without lumps. Store leftovers in the fridge up to 4 days; reheat gently on the stove, stirring often. Freezing is not recommended because cream-based soups can separate after thawing. For a dairy-light option, use reduced-fat cream cheese and a lighter cream (or replace heavy cream with full-fat coconut cream) to keep the keto texture.