Save My husband came home from work talking about a taco soup he'd had for lunch, and I found myself immediately thinking: I can make that keto. That night, I threw together ground beef, cream cheese, and a handful of spices, and what emerged from that pot was so unexpectedly rich and satisfying that he asked me to make it again the next day. There's something magical about how cheese and heavy cream transform simple ingredients into something that feels indulgent while keeping you solidly in ketosis.
I made this for my sister when she was visiting and had just started keto, and I watched her face light up when she realized soup could taste this good and actually fit her macros. She brought the recipe home with her, and months later she sent me a photo of her making it in her own kitchen, which somehow felt like the highest compliment.
Ingredients
- Ground beef (1 lb, 80/20 blend): The fat ratio matters here because it renders down and enriches the broth, so don't reach for the ultra-lean stuff.
- Onion and garlic (1 small onion, 2 cloves): These are your flavor base, and sautéing them after the beef builds layers of savory depth.
- Jalapeño (1, seeded and chopped, optional): Keep the seeds if you like genuine heat, or leave them out if you're feeding people who prefer mild flavors.
- Diced tomatoes (14 oz can, no sugar added): Read the label carefully because some brands sneak sugar in, and that defeats the entire keto purpose.
- Green chilies (4 oz can): These add an earthy, slightly smoky quality that feels authentic to taco soup.
- Cream cheese (4 oz, cubed): Cutting it into small pieces helps it melt smoothly instead of clumping up in the broth.
- Heavy cream (1 cup): This is what makes the soup genuinely creamy and luxurious without any starch.
- Cheddar cheese (1 cup shredded, plus more for topping): Sharp cheddar works best because mild cheese gets lost in all those spices.
- Beef broth (2 cups, low sodium): Low sodium gives you room to season properly without the soup tasting like a salt lick.
- Chili powder, cumin, smoked paprika, oregano, salt, and black pepper: These five spices are the soul of the dish, so don't skimp on quality or skip the step of toasting them.
- Avocado (1 ripe), cilantro, and lime: These fresh toppings are non-negotiable because they brighten the richness and add texture.
Instructions
- Brown the ground beef:
- Heat your soup pot over medium heat and add the ground beef, breaking it apart with a wooden spoon as it cooks until there's no pink left. If there's a pool of grease at the bottom, drain some of it off, but leave a little behind for flavor.
- Build your flavor base:
- Add the diced onion, minced garlic, and jalapeño to the pot and let them soften for about 2 to 3 minutes until the kitchen smells absolutely amazing. You'll know it's ready when the onions turn translucent and the garlic stops being sharp.
- Toast the spices:
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper, stirring constantly for just 1 minute. This quick cooking blooms the spices so they're vibrant instead of tasting dusty and raw.
- Add the liquids and vegetables:
- Pour in the diced tomatoes with their juice, the green chilies, and the beef broth, stirring everything together and bringing it to a gentle simmer. Let it bubble for a minute or two so all those flavors start mingling.
- Create the creamy base:
- Reduce the heat to low and add the cubed cream cheese, stirring it constantly until it melts completely into the broth without any lumps. This takes about 2 to 3 minutes and is easier than it sounds.
- Make it luxuriously rich:
- Pour in the heavy cream and add the shredded cheddar cheese, stirring steadily until the cheese melts and the whole pot turns into something that looks like creamy dreaming. Keep the heat low so nothing breaks or separates.
- Final simmer and taste:
- Let the soup bubble gently for another 5 minutes so everything melds together, then taste it and add more salt or spices if needed. This is your moment to make it exactly how you like it.
- Serve and top:
- Ladle the soup into bowls and crown each one with diced avocado, a sprinkle of extra cheddar, fresh cilantro, and a good squeeze of lime juice. The lime is essential because it cuts through the richness and makes each spoonful sing.
Save The first time I made this, my teenage son actually asked for seconds, which in his case meant I'd created something genuinely special. It hit me then that the best keto meals are the ones that taste so indulgent you forget you're eating low-carb, and that's exactly what this soup does.
Playing With Heat Levels
Some people want their taco soup to whisper flavor, and others want it to wake them up completely. If you're in the whisper camp, remove the jalapeño seeds entirely and skip any extra heat. For the wake-up crowd, leave those seeds in and add a tiny pinch of cayenne right at the end, tasting as you go so you don't accidentally make it inedible.
Swaps and Substitutions That Actually Work
Ground turkey or chicken work beautifully if beef isn't your thing, though you might want to add a tiny bit of extra fat in the form of butter since poultry is leaner. I've also made this with a combination of ground beef and ground chorizo for days when I wanted smokier, spicier vibes. If you prefer a thicker soup that's almost stew-like, just use 1.5 cups of broth instead of 2, and the extra dairy will create a more substantial texture.
The Serve-With Situation
This soup stands alone as a complete meal, but there are moments when I want something on the side to make it feel like an event. A crisp green salad with lime vinaigrette balances the richness perfectly, or if you're not being super strict with carbs, keto tortilla chips for scooping add a satisfying crunch.
- Make sure your avocado is ripe but still firm enough to dice without turning to mush.
- Fresh cilantro really does make a difference, so if you have access to it, grab a bunch.
- Lime wedges on the side let everyone adjust the brightness to their own taste.
Save This recipe proved to me that eating low-carb doesn't mean giving up the foods that actually make you excited to cook. Every time I make it, I'm reminded why people decide to stick with keto.
Kitchen Guide
- → Can I substitute ground beef with other proteins?
Yes, ground turkey or chicken work well as alternatives, offering a lighter flavor while keeping the texture hearty.
- → How can I make the soup spicier?
Keep the jalapeño seeds or add a pinch of cayenne pepper to increase heat according to your taste.
- → Is there a way to thicken this soup?
Reducing the broth by half a cup or simmering longer helps achieve a thicker, creamier consistency.
- → What toppings complement this dish best?
Diced avocado, fresh cilantro, extra shredded cheddar, and a squeeze of lime enhance flavors and add brightness.
- → Can this soup be made dairy-free?
Replacing cream cheese and cheddar with dairy-free alternatives can adjust it for dairy-sensitive diets, though texture may vary slightly.