Keto Taco Soup Ground Beef (Printer View)

Rich, creamy soup combining seasoned ground beef, cheddar, and fresh avocado in a comforting low-carb meal.

# What 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 (optional)
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, 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. 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 bloom 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 incorporated.
06 - Pour in the heavy cream and shredded cheddar cheese, stirring constantly until the cheese is 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.

# Expert Advice:

01 -
  • It tastes like indulgence: Creamy, cheesy, loaded with meat, but your macros stay exactly where you want them.
  • Ready in 30 minutes: Faster than ordering takeout, and you know exactly what's in every spoonful.
  • Genuinely crave-worthy: The taco flavors hit that savory sweet spot without any of the guilt.
02 -
  • Don't skip the spice toasting step: I once tried to rush through it and the soup tasted flat and one-dimensional, so that one minute of cooking the spices in the fat genuinely changes everything.
  • Add the avocado last: Put it in too early and the heat turns it bitter and mealy, but at the last second it stays creamy and perfect and actually tastes like luxury.
  • Verify your canned goods are no-sugar-added: Regular diced tomatoes can have 3-4 grams of carbs per serving, which adds up fast when you're watching macros.
03 -
  • Cook it the day before and reheat gently: The flavors deepen overnight and the soup becomes even more cohesive, plus it saves you time when you're busy.
  • Freeze it without the toppings: This freezes beautifully for up to three months, so you can make a double batch and have easy dinners waiting in the freezer.
  • Taste constantly as you add cheese: Every brand melts slightly differently, so you might end up with less or more cheese than the recipe calls for depending on what you use.
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