Go Back

Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef made stovetop with a rich cream-cheese spiced broth and tender veggies. Rotel and diced tomatoes simmer, then cream cheese and heavy cream melt in for a thick, spoonable soup—topped with avocado and cheddar.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Creamy keto taco 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
  • 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
Keto toppings
  • sour cream for serving
  • shredded cheddar for serving
  • diced avocado for serving
  • jalapeños for serving
  • cilantro for serving
Notes for servings

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté the diced onion and green bell pepper for 4 minutes, then add the minced garlic and cook 1 minute.
Simmer the soup
  1. Add taco seasoning, cumin, smoked paprika, and cayenne, and cook 1 minute to bloom the spices.
  2. Add Rotel tomatoes, diced tomatoes, and beef broth, bring to a boil, then simmer for 12 minutes.
Make it creamy
  1. Reduce heat to low, then add the softened cream cheese in pieces and stir until melted.
  2. Stir in the heavy cream and simmer gently for 5 minutes.
Serve
  1. Serve the soup topped with sour cream, shredded cheddar, diced avocado, jalapeños, and cilantro.

Notes

Pro tip: soften the cream cheese before cooking so it melts smoothly without lumps. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid breaking the creamy texture. Freezing is not recommended because the dairy can separate after thawing. For a dairy-light option, swap cream cheese and heavy cream for full-fat lactose-free versions to keep the same rich texture.