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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef—simmered with tomatoes and beef broth, then finished with melted cream cheese and heavy cream for a thick, spiced broth. Topped with avocado and sour cream for a Tex-Mex flavor that’s bean-free and corn-free.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Cuisine: Tex-Mex
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef Use 80/20 for flavor; drain excess fat after browning.
  • 1 onion Dice for quick sauté.
  • 1 green bell pepper Dice evenly so it softens in the same time window.
  • 4 cloves garlic Minced to release aroma fast.
  • 1 can (10 oz) Rotel tomatoes Choose standard Rotel for the classic taco seasoning-style spice.
  • 1 can (14 oz) diced tomatoes Drained not required; add as canned.
  • 4 cup beef broth Helps create a rich, savory broth.
  • 8 oz cream cheese Softened so it melts smoothly.
  • 1 cup heavy cream Stirs in for a creamy finish.
  • 2 tbsp taco seasoning Provides the main taco-spice blend.
  • 1 tsp cumin Warm, earthy flavor to balance the tomatoes.
  • 0.5 tsp smoked paprika Adds gentle smokiness.
  • 0.25 tsp cayenne Adjust for heat preference.
Keto toppings
  • 0.33 cup sour cream Optional; spoon on at serving for tang and creaminess.
  • 1 cup shredded cheddar Add on top to melt slightly from the hot soup.
  • 1 diced avocado Fresh and cooling; add right before eating.
  • 0.5 jalapeños For extra heat; slice thin for even topping coverage.
  • 0.25 cup cilantro Finishing herb; sprinkle for brightness.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a Dutch oven over medium-high heat and brown the ground beef until cooked through, then drain any excess fat.
  2. Keep the pot hot and scrape up browned bits so the soup has deeper flavor.
Sauté aromatics
  1. Add the diced onion and green bell pepper to the pot and sauté for 4 minutes, stirring until softened.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant and not browned.
Build the taco seasoning
  1. Sprinkle in taco seasoning, cumin, smoked paprika, and cayenne, then cook for 1 minute to toast the spices.
Simmer the soup
  1. Add Rotel tomatoes, diced tomatoes, and beef broth, bring the mixture to a boil.
  2. Reduce to a simmer and cook for 12 minutes, stirring occasionally until flavors meld and slightly thicken.
Make it creamy
  1. Reduce heat to low and add the softened cream cheese in pieces, stirring until fully melted and smooth.
  2. Stir in the heavy cream and simmer gently for 5 minutes, keeping the soup at a low bubble so it stays creamy.
Serve with keto toppings
  1. Ladle the soup into bowls and top each serving with sour cream, shredded cheddar, diced avocado, jalapeños, and cilantro for a fresh finish.

Notes

Pro tip: keep the heat low when melting the cream cheese so the soup turns silky instead of grainy. Store leftovers in the fridge up to 4 days; reheat gently on the stove over low heat. Freezing isn’t recommended because dairy can change texture after thawing. For a dairy-light swap, use reduced-fat cream cheese and half the heavy cream (expect a slightly thinner soup).