Keto Taco Soup Ground Beef (Printable Version)

Creamy taco-inspired soup featuring ground beef, cheese, avocado, and rich spices, perfect for low-carb diets.

# What You'll Need:

→ Proteins

01 - 1 pound ground beef, 80/20 blend

→ Vegetables

02 - 1 small onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and chopped
05 - 1 can (14 ounces) diced tomatoes, no sugar added
06 - 1 can (4 ounces) diced green chilies

→ Dairy

07 - 4 ounces cream cheese, cubed
08 - 1 cup heavy cream
09 - 1 cup shredded cheddar cheese, plus additional for topping

→ Liquids

10 - 2 cups low-sodium beef broth

→ Spices

11 - 1 tablespoon chili powder
12 - 2 teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, adjusted to taste
16 - 1/4 teaspoon black pepper

→ Toppings

17 - 1 ripe avocado, diced
18 - Fresh cilantro, chopped
19 - Lime wedges

# How-To Steps:

01 - In a large soup pot or Dutch oven over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
02 - Add the diced onion, garlic, and jalapeño. Sauté for 2 to 3 minutes until softened and fragrant.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices and release their aromatics.
04 - Add diced tomatoes, green chilies, and beef broth. Bring to a simmer.
05 - Reduce heat to low. Stir in cream cheese until fully melted and combined.
06 - Pour in the heavy cream and shredded cheddar cheese, stirring constantly until the cheese is melted and the soup reaches a creamy consistency.
07 - Simmer gently for 5 minutes. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls. Top with diced avocado, extra cheddar, fresh cilantro, and a squeeze of lime.

# Expert Advice:

01 -
  • It tastes indulgent like you spent hours cooking, but the whole thing comes together in 30 minutes flat.
  • The combination of seasoned beef, melted cheese, and fresh avocado hits every comfort food note without the carb load that usually follows.
02 -
  • If your cream cheese doesn't melt smoothly, your heat is too high or the pot is too cold when you add it—slow and gentle wins this round.
  • Toasting those spices for one minute before adding any liquid is the difference between a good soup and one that tastes like you actually know what you're doing.
03 -
  • Toast your spices in the fat from the beef for one full minute before adding any liquid—this step transforms the whole flavor profile.
  • Add cream cheese in cubes rather than trying to whisk in a block, and keep the heat moderate so it melts silky instead of breaking into grainy bits.
Go Back