Save It My kitchen smelled like a taco truck had exploded in the best way possible when I first made this soup on a random Tuesday evening. I was halfway through a keto reset and honestly tired of the usual chicken-and-broth routine, so I thought: why not turn my favorite taco night into something I could eat with a spoon? Twenty minutes later, I had a bowl of creamy, beefy, utterly satisfying warmth that made me wonder why it took me so long to discover this combination.
I made this for my sister who'd just started keto and was convinced she'd be eating plain chicken forever. She took one spoonful, her eyes got wide, and she asked if I was sure this was actually low-carb because it tasted too good to be. That moment of watching someone discover that healthy eating doesn't mean boring eating is why I keep making this soup.
Ingredients
- Ground beef (1 lb, 80/20 blend): The 80/20 ratio gives you enough fat to brown beautifully and keep the soup rich without being greasy.
- Onion and garlic (1 small onion, 2 cloves): These are your flavor foundation, and mincing them small means they disappear into the broth, giving you all the taste with minimal carbs.
- Jalapeño (1, optional): This adds a whisper of heat and brightness; seed it if you want mild, or leave the seeds in if you like a little kick.
- Diced tomatoes and green chilies (1 can each, no sugar added): Check the labels because some brands sneak in sugar; you want pure tomatoes and chilies.
- Cream cheese and heavy cream (4 oz and 1 cup): These are the secret weapons that transform this from broth into something creamy and luxurious without any cornstarch or flour.
- Cheddar cheese (1 cup shredded): Sharp cheddar melts smoothly and adds a depth that mild cheese just doesn't deliver.
- Beef broth (2 cups): Use low-sodium so you control the salt level and avoid that overly salty finish.
- Spice blend (chili powder, cumin, smoked paprika, oregano, salt, pepper): Toast these together for just a minute so they release their oils and the soup tastes intentional, not like you dumped spices in randomly.
- Avocado and cilantro (1 ripe avocado, fresh cilantro): These go on top right before serving so they stay fresh and bright against the warm, creamy soup.
Instructions
- Brown the beef:
- Heat your pot over medium and add the ground beef, breaking it up with your spoon as it cooks. You want it golden and fully cooked, about 5 minutes, with no pink hiding anywhere. If there's a pool of grease sitting on top at the end, tilt the pot and drain some of it off.
- Build the flavor base:
- Toss in the diced onion, minced garlic, and chopped jalapeño, then let them soften for a couple minutes until your kitchen smells absolutely irresistible. You'll notice the raw sharpness of the garlic fade as it becomes sweet and mellow.
- Toast the spices:
- Add your chili powder, cumin, smoked paprika, oregano, salt, and pepper all at once, then stir constantly for just one minute. This wakes up the spices and makes them blend seamlessly instead of tasting like you added them as an afterthought.
- Build the broth:
- Pour in the canned tomatoes with their juice, the green chilies, and the beef broth, then bring everything to a gentle simmer. Taste it now and you'll notice how the spices have already transformed it into something that tastes like actual taco seasoning.
- Make it creamy:
- Lower the heat and add the cubed cream cheese, stirring gently until it melts completely and there are no lumps. This is the moment the soup changes from good to ridiculously good.
- Add the richness:
- Pour in the heavy cream and shredded cheddar, stirring constantly until the cheese melts and the whole thing becomes this gorgeous creamy sauce that coats the beef. Keep the heat low so nothing breaks or separates.
- Finish and adjust:
- Let it simmer gently for about 5 minutes, then taste and add more salt or spices if you think it needs it. Ladle it into bowls and top each one with diced avocado, extra cheddar, a handful of cilantro, and a squeeze of fresh lime.
Save It There's something about a bowl of this soup on a cold evening that makes you feel taken care of, like you're doing something good for your body while still getting to enjoy real, satisfying food. My partner actually asked me to make it again the next week, which is how I know it's a keeper.
Customizing Your Bowl
The beauty of this soup is that it's a canvas for whatever you have on hand or whatever your mood demands. I've made it with ground turkey on nights when I didn't have beef, and honestly it's just as good, maybe even a tiny bit lighter. Some people add a dollop of sour cream on top instead of extra cheese, which gives you a tangier finish and a creamier texture at the same time.
Adjusting the Heat and Thickness
If you like your food fiery, you can leave the seeds in the jalapeño or add a pinch of cayenne pepper right before serving. For a thicker, more stew-like consistency, just reduce the beef broth by half a cup and let it simmer a few minutes longer so everything concentrates.
Storage and Reheating
This soup keeps beautifully in the fridge for three or four days, though I usually eat it all before then. When you reheat it, do it gently over low heat and add a splash of broth or cream if it thickens up too much while sitting.
- Store leftovers in an airtight container and always add fresh avocado and cilantro when you reheat, never before, so they stay bright and fresh-tasting.
- Pair it with a crisp green salad or even some keto tortilla chips if you want something crunchy alongside the creamy soup.
- Make a double batch and freeze half before adding the cream and cheese; thaw it and finish the creamy part when you're ready to eat.
Save It This soup proves that eating keto doesn't mean sacrificing comfort or flavor. Make a pot this weekend and taste for yourself why it's become my go-to recipe when I want something that feels like a hug in a bowl.
Common Questions About Recipes
- → Can I make this soup ahead of time?
Yes, the flavors actually improve after resting in the refrigerator for 1-2 days. Store in an airtight container and reheat gently over medium-low heat, adding a splash of broth if needed to thin consistency.
- → Is this suitable for meal prep?
Absolutely. Portion into individual containers and refrigerate for up to 4 days. The avocado topping is best added fresh when serving, though it can be stored with a squeeze of lime juice to prevent browning.
- → Can I freeze this soup?
The dairy-heavy base may separate slightly when frozen and thawed. For best results, cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator and reheat slowly while whisking to restore creaminess.
- → What vegetables can I add?
Believe it or not, diced zucchini, bell peppers, or cauliflower work beautifully. Add them during step 4 when incorporating the tomatoes and broth so they soften properly in the simmering liquid.
- → How can I make it spicier?
Keep jalapeño seeds intact, add cayenne pepper to the spice blend, or stir in diced chipotle peppers in adobo sauce during the simmering stage. Hot sauce works well as a finishing touch at the table.