Keto Taco Soup with Ground Beef (Printable Version)

Rich, creamy soup loaded with seasoned beef, cheese, and avocado for a comforting low-carb meal.

# The Ingredients 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
16 - 1/4 teaspoon black pepper

→ Toppings

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

# Step-by-Step Instructions:

01 - In a large soup pot 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.
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 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.

# Additional Tips::

01 -
  • It tastes indulgent and restaurant-quality but comes together faster than ordering takeout.
  • The cream cheese and heavy cream create this silky richness that makes you forget you're eating keto.
  • One pot means minimal cleanup, which is honestly half the appeal of soup on a weeknight.
02 -
  • Do not skip toasting the spices in step three; it takes 60 seconds and makes the difference between soup that tastes like tacos and soup that tastes like you threw random things together.
  • Add the cream cheese and cream slowly over low heat, because if the temperature spikes too high, the dairy can separate and look grainy instead of silky smooth.
03 -
  • Buy your ground beef on the day you plan to cook, or at least the day before, because fresher beef browns more evenly and tastes cleaner.
  • Squeeze your lime wedge right over the bowl just before eating, because that brightness cuts through the richness and makes every spoonful taste even better.
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