Save One Tuesday evening, I stood in my kitchen staring at half a pound of ground beef and wondering how to make something feel less like diet food and more like actual comfort. That's when this soup happened—a happy accident where I threw together taco seasoning, heavy cream, and whatever cheese I had on hand, and somehow ended up with something so satisfying I've made it at least once a week since. My partner asked for seconds before I'd even sat down, which told me I was onto something.
I remember serving this to my sister during a Sunday dinner when she'd just started keto, convinced she'd be eating sad chicken and salad forever. Watching her face when she tasted how rich and normal it felt—like actual restaurant-quality soup—was worth every minute of the prep work. She texted me the recipe request before she'd even left my driveway.
Ingredients
- Ground beef (1 lb, 80/20 blend): The fat ratio matters here because it keeps the meat flavorful and helps build the richness of the broth as it cooks.
- Diced onion and garlic (1 small onion, 2 cloves): These create the flavor base, and I've learned that getting them minced fine means they dissolve almost completely into the soup.
- Jalapeño (1, seeded and chopped): Optional but honestly worth it for the brightness, though I remove the seeds unless someone at the table loves heat.
- Diced tomatoes (1 can, 14 oz, no sugar added): This is non-negotiable for keto—regular canned tomatoes sneak in added sugars that derail your macros.
- Green chilies (1 can, 4 oz): These add that authentic taco soup flavor without extra work, and they're already roasted so the flavor is built in.
- Cream cheese (4 oz, cubed): Cubing it before it goes in helps it melt smoothly into the broth without getting lumpy.
- Heavy cream (1 cup): This is what makes it feel restaurant-quality—don't skip it or substitute with half-and-half if you can help it.
- Shredded cheddar cheese (1 cup, plus more for topping): I use extra sharp cheddar because the flavor stands up to the spices without getting lost.
- Beef broth (2 cups, low sodium): Low sodium matters because you're controlling the salt, and the seasoning blend is already fairly aggressive.
- Spice blend (chili powder, cumin, smoked paprika, oregano, salt, pepper): Toast these together for just one minute—it's the difference between flat tasting and actually tasting like tacos.
- Avocado (1 ripe): Add this at the very end so it stays creamy and doesn't turn bitter from the heat.
- Fresh cilantro and lime: These finish the soup with brightness and keep it from feeling too heavy.
Instructions
- Brown the meat:
- Over medium heat, cook the ground beef in your pot until it's completely browned and no pink remains, breaking it apart as it cooks. Drain off excess fat if there's more than a thin layer pooling at the bottom, though a little bit is actually flavor.
- Build the base:
- Add the diced onion, garlic, and jalapeño to the beef and let it soften for a couple minutes until it smells amazing. This step is where the flavor foundation gets built, so don't rush it.
- Toast the spices:
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper, then cook for exactly one minute—this wakes up the spices and keeps them from tasting dusty. You'll smell it immediately, and that's when you know it's perfect.
- Add liquid and tomatoes:
- Pour in the diced tomatoes (with their juice), green chilies, and beef broth, then bring everything to a gentle simmer. The broth will smell like actual taco night at this point.
- Melt in the cream cheese:
- Reduce the heat to low and stir in the cubed cream cheese, letting it dissolve completely into the broth with some gentle stirring. It should take about a minute and the soup will start looking creamy.
- Make it rich:
- Pour in the heavy cream and add the shredded cheddar cheese, stirring constantly until the cheese melts and the whole thing becomes silky and cohesive. The color will deepen and the texture will shift from brothy to luxurious.
- Finish with flavor:
- Let it simmer gently for 5 minutes, then taste and adjust the salt or spices if it needs it—everyone's broth is different, so trust your palate here.
- Serve and top:
- Ladle into bowls and crown each one with diced avocado, a handful of fresh cilantro, a pinch of extra cheddar, and a squeeze of lime juice right before eating. The lime is essential because it cuts through the richness and makes you want another spoonful.
Save There was a moment last month when my roommate came home absolutely defeated after a long day, and I had a bowl of this ready without being asked. Watching him eat it quietly and then ask for the recipe felt like I'd done something meaningful—like I'd reminded him that eating well doesn't have to feel punishing. That's when this soup stopped being a weeknight dinner and became something I make with intention.
The Texture Question
One thing I discovered by accident was that the texture of this soup is completely adjustable depending on your mood. If you like it brothier and lighter, keep all the liquid and it stays more soupy. If you prefer it thick enough to eat with a spoon, reduce the broth by half a cup and it becomes almost stew-like. I've made it both ways depending on whether I'm pairing it with a salad or eating it as a complete meal on its own.
Substitutions That Actually Work
Ground turkey or chicken will absolutely work here if you don't eat beef, though you might want to add a tablespoon of butter or extra fat since poultry is leaner and the soup won't have quite the same richness. I've also made this with a combination of ground beef and chorizo when I wanted to amp up the heat, and it was incredible. The spice blend is forgiving enough that you can swap out the smoked paprika for regular paprika or add a pinch of cayenne if you like things spicy without changing the fundamental character of the soup.
Why This Works for Keto
This soup hits that perfect keto sweet spot where you're getting fat, protein, and flavor in proportions that actually feel satisfying rather than like you're white-knuckling through a diet. The cream cheese and heavy cream provide the fat your body craves, the beef gives you substantial protein, and the cheese and spices keep your brain convinced you're eating something indulgent. That combination is exactly why I find myself coming back to this recipe again and again instead of treating keto like a temporary restriction.
- Keep the broth low-sodium so the spices shine through without overwhelming saltiness.
- Don't be shy with the cheese topping—it's part of what makes this feel special and different from regular tomato soup.
- Make it in larger batches because it actually tastes better the next day when the flavors have time to marry together.
Save This soup has become one of those meals I make when I want to feel taken care of, even if I'm the one doing the cooking. It's proof that eating keto doesn't mean giving up flavor or comfort, just redirecting them in a smarter direction.
Kitchen Tips & Answers
- → What type of beef is best for this soup?
Ground beef with an 80/20 fat ratio is recommended to provide rich flavor and maintain juiciness during cooking.
- → Can I substitute the dairy ingredients?
You can use dairy alternatives like coconut cream and vegan cheese, but it will alter the flavor and texture noticeably.
- → How can I make the soup spicier?
Leaving jalapeño seeds in or adding a pinch of cayenne pepper will increase the heat level to your preference.
- → Is this soup suitable for gluten-free diets?
Yes, provided all canned goods and spices are verified gluten-free, this soup is safe for gluten-sensitive diets.
- → What are good serving suggestions with this dish?
Pairs well with crisp green salads or keto-friendly tortilla chips for added texture and freshness.