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Creamy Keto Taco Soup with Ground Beef

Creamy keto taco soup is simmered with ground beef, tomatoes, and Tex-Mex spices, then finished with cream cheese and heavy cream. The result is a rich, smooth soup with a gently spiced flavor and hearty texture.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 0.5 yellow onion medium, diced
  • 2 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 0.5 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat.
  2. Add the ground beef and onion and cook for 6 to 8 minutes, breaking up the beef, until it is browned and the onion is tender; drain excess fat if needed.
  3. Stir in the garlic, chili powder, cumin, paprika, oregano, salt, and black pepper and cook for 30 seconds, until fragrant.
  4. Add the beef broth and diced tomatoes and bring to a boil.
  5. Reduce the heat and simmer uncovered for 15 minutes.
  6. Reduce the heat to low and whisk in the softened cream cheese a few cubes at a time until smooth.
  7. Stir in the heavy cream and heat gently for 2 to 3 minutes without boiling.

Notes

Whisk in the cream cheese a few cubes at a time over low heat for a smooth soup. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy may separate when thawed.