Keto Taco Soup Beef Cheese (Printer View)

Hearty low-carb soup featuring seasoned ground beef, melty cheese, and fresh avocado for a comforting meal.

# Components:

→ 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 - 14 ounces canned diced tomatoes, no sugar added
06 - 4 ounces canned 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

# Method:

01 - In a large soup pot or Dutch oven over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain excess fat if necessary.
02 - Add the diced onion, garlic, and jalapeño to the pot. 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 release the essential oils and deepen the flavor profile.
04 - Add diced tomatoes, green chilies, and beef broth to the pot. Bring to a simmer over medium heat.
05 - Reduce heat to low. Stir in the cream cheese, breaking it into smaller pieces as it melts until fully combined and smooth.
06 - Pour in the heavy cream and shredded cheddar cheese, stirring constantly until all cheese is melted and the soup reaches a rich, creamy consistency.
07 - Simmer gently for 5 minutes. Taste the soup and adjust seasoning with additional salt or pepper as needed.
08 - Ladle soup into bowls and top with diced avocado, additional shredded cheddar, fresh cilantro, and a squeeze of lime juice.

# Expert Advice:

01 -
  • It tastes like comfort food but keeps your carbs incredibly low, so you don't have to choose between satisfaction and your goals.
  • The whole thing comes together in 30 minutes, which means weeknight dinners don't have to be boring chicken and broccoli anymore.
  • Fresh avocado and a squeeze of lime at the end make it feel restaurant-quality without any fuss.
02 -
  • Don't skip toasting the spices because that one minute of heat completely changes whether your soup tastes homemade or like a packet, and it's the difference between good and memorable.
  • If your cream cheese starts to separate or get grainy, your heat is too high, so turn it down and stir gently until it smooths out again.
  • Cubing the cream cheese instead of adding it in chunks helps it melt evenly and prevents those frustrating lumps that ruin the texture.
03 -
  • Keep the heat low when adding dairy so nothing breaks or separates, and stir constantly so you feel in control of what's happening.
  • Make this soup the day before if you have time, because the flavors actually deepen overnight and it's even better reheated.
  • If you're feeding a crowd, this doubles easily and works great in a slow cooker too, just brown the beef first and add everything else on low for a couple hours.
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