Serves: 4–6
Prep Time: 10 minutes
Cook Time: 25 minutes
Net Carbs: ~4–6g per serving (varies by toppings)
🧾 Ingredients
Soup Base
- 1 lb ground beef (80/20 for best flavor)
- 1 tbsp olive oil (if needed)
- 1 small onion, finely diced (optional for very strict keto)
- 2 cloves garlic, minced
- 1 packet sugar-free taco seasoning
(or homemade — see below) - 2 cups beef broth
- 1 cup heavy cream
- 1 (8 oz) block cream cheese, softened
- 1 ½ cups shredded cheddar or Mexican-blend cheese
- 1 (10 oz) can diced tomatoes with green chiles (Rotel)
Optional Low-Carb Add-Ins
- ½ cup chopped bell peppers
- ½ cup cauliflower florets
- ¼ cup sliced jalapeños
🌶️ Homemade Keto Taco Seasoning (Optional)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne (optional)
- Salt & pepper to taste
👩🍳 Instructions
- Brown the beef
In a large pot or Dutch oven over medium heat, brown ground beef until fully cooked.
Drain excess fat if needed. - Build flavor
Add onion (if using) and garlic. Sauté 2–3 minutes until fragrant. - Season
Stir in taco seasoning and diced tomatoes with green chiles. - Add liquids
Pour in beef broth and heavy cream. Bring to a gentle simmer. - Make it cheesy
Reduce heat to low. Add cream cheese in chunks, stirring until fully melted and smooth. - Finish
Stir in shredded cheese gradually until soup is thick and creamy.
Add optional veggies if using. Simmer 5 minutes. - Taste & adjust
Season with salt, pepper, or extra spice as desired.
🥑 Keto Toppings
- Avocado slices or guacamole
- Sour cream
- Chopped cilantro
- Green onions
- Crushed pork rinds (for crunch)
🔄 Variations
🍗 Chicken Version
- Replace beef with 2 cups cooked shredded chicken
- Use chicken broth
🌶️ Spicy Version
- Add chipotle powder or extra jalapeños
🥣 Slow Cooker
- Brown beef first
- Add everything except cheese
- Cook LOW 4–6 hrs, stir in cheeses at the end
❄️ Storage
- Fridge: 4 days
- Freezer: Up to 2 months (add cheese after reheating for best texture)