Keto Mexican Soup Recipe: A Low-Carb Comfort Bowl

If you’re looking for a flavorful and satisfying meal that’s keto-friendly and low-carb, this Keto Mexican Soup is the perfect choice! This hearty soup combines seasoned ground beef, rich cream cheese, and zesty Rotel tomatoes with chilies for a dish that’s not only comforting but also packed with bold Mexican-inspired flavors. Best of all, it’s low in carbs, making it ideal for those following a ketogenic diet. In this guide, we’ll walk you through every step, providing useful tips and substitutions along the way.

Ingredients:

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes – 1 hour
Total Time: 40-70 minutes

  • 1 pound ground beef (preferably 80/20 for added flavor and richness)
  • 2 green onions, chopped (green and white parts)
  • 1 can (10 oz) mild Rotel tomatoes with green chilies (no sugar added)
  • 4 oz full-fat cream cheese, softened (for creaminess and richness)
  • 1 ½ cups chicken broth (use low-sodium, no sugar added for a healthier option)
  • 1 tsp garlic powder (adjust to taste)
  • 1 tsp ground cumin (adds earthy, warm notes)
  • Tony’s seasoning (or your preferred all-purpose seasoning, to taste)
  • Optional garnishes: shredded cheese (cheddar or Monterey Jack), sliced avocado, sour cream, cilantro, or lime wedges.

Instructions:

Step 1: Brown the Ground Beef

Start by heating a large skillet or heavy-bottomed pot over medium-high heat. Once hot, add the ground beef. Use a spatula to break up the beef into smaller pieces as it cooks. Stir frequently to ensure it cooks evenly. You want the beef to be browned and caramelized for the best flavor. This should take around 5-7 minutes.

Step 2: Add Green Onions

As the beef browns, toss in the chopped green onions. The onions add a fresh bite and enhance the savory depth of the soup. Stir them into the beef and cook for an additional 2-3 minutes until the onions become soft and translucent. This also allows their flavors to meld with the beef.

Step 3: Drain the Excess Fat

Once the beef is browned and the onions are softened, drain any excess fat from the pan. This helps to keep the soup from becoming too greasy, ensuring a balanced texture. If you’re using leaner beef, you may not need to drain much fat.

Step 4: Incorporate the Cream Cheese

Reduce the heat to medium-low and add the softened cream cheese to the beef mixture. It’s essential that the cream cheese is softened beforehand so that it melts smoothly. Stir the cream cheese continuously until it has completely melted and coats the beef. This step creates the creamy base of your soup.

Step 5: Add Rotel Tomatoes

Next, pour in the entire can of mild Rotel tomatoes with green chilies, including the juice. The tomatoes and chilies provide a tangy, spicy kick that complements the richness of the beef and cream cheese. Stir the mixture to evenly distribute the tomatoes.

Step 6: Pour in Chicken Broth

Slowly add 1 ½ cups of chicken broth. The broth helps to thin the soup while adding additional flavor. If you prefer a thinner soup, you can add more broth (up to 2 cups). For a thicker, heartier consistency, stick to the 1 ½ cups.

Step 7: Season the Soup

Now it’s time to add seasoning. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of ground cumin. These spices bring warmth and depth to the soup. Adjust the seasoning to your liking, adding more if you prefer a stronger flavor. Add Tony’s seasoning or your preferred seasoning blend for additional saltiness and heat.

Step 8: Simmer

Once everything is combined, reduce the heat to low and let the soup simmer for 30 minutes to 1 hour. The longer you simmer, the more the flavors will develop. Stir occasionally to prevent sticking. If you’re short on time, 30 minutes should suffice, but an hour will give you a richer, more intense flavor.

Step 9: Taste and Adjust Seasoning

Before serving, taste the soup and adjust the seasonings if necessary. You may want to add a bit more salt, Tony’s seasoning, or even a squeeze of lime juice for extra brightness.

Serving Suggestions and Garnishes

This Keto Mexican Soup is delicious on its own, but you can take it to the next level with some optional garnishes. Here are a few ideas:

  • Shredded Cheese: Sprinkle cheddar or Monterey Jack cheese on top for extra richness.
  • Avocado: Add slices of creamy avocado for a boost of healthy fats.
  • Sour Cream: A dollop of sour cream provides a cool, tangy contrast to the soup’s spiciness.
  • Cilantro: Fresh cilantro adds a burst of herbal freshness.
  • Lime Wedges: Serve with lime wedges for a bright, citrusy finish.

Tips for Success

  • Use Full-Fat Dairy: When following a keto diet, full-fat cream cheese and other dairy products are essential to keep the recipe within your macro goals and enhance the richness of the soup.
  • Adjust the Spice Level: If you prefer a spicier soup, opt for hot Rotel tomatoes or add a pinch of cayenne pepper or chili powder.
  • Make it Thicker or Thinner: For a thicker soup, reduce the amount of chicken broth to 1 cup. If you like a thinner consistency, increase the broth to 2 cups.
  • Make Ahead: This soup stores well in the refrigerator for up to 3 days. In fact, the flavors deepen as it sits, making it an excellent make-ahead meal.
  • Freezing: You can freeze leftovers for up to 3 months. Thaw overnight in the fridge and reheat on the stove over low heat until warmed through.

Nutritional Information (Per Serving)

  • Calories: 350
  • Total Fat: 28g
  • Saturated Fat: 14g
  • Cholesterol: 100mg
  • Sodium: 700mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 1g
  • Sugars: 3g
  • Protein: 18g

Substitutions and Variations

  • Protein Options: You can substitute ground beef with ground turkey, chicken, or even pork if you prefer. Just keep in mind that the nutritional content will change slightly depending on the meat used.
  • Broth Alternatives: If you don’t have chicken broth on hand, you can use beef broth for a deeper flavor or vegetable broth for a lighter, more neutral base.
  • Dairy-Free Option: To make this recipe dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative, such as one made from almond or coconut milk.

Frequently Asked Questions (FAQs)

Can I make this soup in a slow cooker?
Yes! After browning the beef and onions, transfer them to a slow cooker, then add the remaining ingredients. Cook on low for 4-6 hours or on high for 2-3 hours. Stir occasionally to ensure the cream cheese is well incorporated.

Can I make this soup spicier?
Absolutely! For more heat, use hot Rotel tomatoes with chilies, add a diced jalapeño while cooking the beef, or sprinkle in some cayenne pepper.

How do I store leftovers?
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat on the stove or in the microwave before serving.