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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef simmers in beef broth, tomatoes, and green chiles before cream cheese, heavy cream, and cheddar make it smooth and rich. The browned beef and warm spices give every bowl a hearty Tex-Mex flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 0.5 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 4 oz cream cheese softened and cut into cubes
  • 0.5 cup heavy cream
  • 1 cup cheddar cheese shredded

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium-high heat, cook the ground beef for 6 to 8 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  2. Drain excess fat if needed.
  3. Add the onion and cook for 3 to 4 minutes until softened.
  4. Stir in the garlic, chili powder, cumin, paprika, salt, and black pepper and cook for 30 seconds.
  5. Stir in the beef broth, diced tomatoes with their juices, and green chiles; bring to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes.
  6. Reduce the heat to low and whisk in the cream cheese a few cubes at a time until melted and smooth, about 3 to 5 minutes.
  7. Stir in the heavy cream and cheddar and heat gently for 2 to 3 minutes, without boiling, until the cheddar is melted and the soup is hot.

Notes

For the smoothest soup, add the cream cheese a few cubes at a time over low heat. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy soup may separate. For a lighter option, use ground turkey in place of ground beef.