Description
This creamy taco soup is a delicious low carb and keto-friendly meal perfect for a cozy dinner. Ground beef is sautéed with aromatic onions and garlic, then combined with diced tomatoes, cream cheese, and taco seasoning to create a rich, flavorful broth. Simmered to perfection, this hearty soup is perfect served with fresh toppings like avocado, sour cream, and shredded cheese for a satisfying taste of Tex-Mex comfort.
Ingredients
Soup Base
- 1 lb ground beef (or turkey or chicken)
- 1 tbsp oil (of choice)
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 small green bell pepper, diced (optional)
- 1 (10 oz) can Rotel tomatoes (or 1 large tomato, chopped)
- 1 (8 oz) pkg cream cheese (or 1 cup heavy cream)
- 2 tablespoons taco seasoning (homemade or 1 packet)
- Salt and pepper to taste
- 1 (14.5 oz) can beef broth (1.5 cups)
Toppings (Optional)
- Freshly sliced avocado
- Sour cream
- Shredded cheese
- Freshly minced cilantro
- Jalapeno slices
- Lime wedges or drizzle of lime juice
Instructions
- Brown the meat and aromatics: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add ground beef, diced onion, and minced garlic, cooking for 7-8 minutes until the beef is browned and cooked through, stirring occasionally.
- Add vegetables and cream cheese: Stir in the diced green bell pepper (if using), Rotel diced tomatoes, cream cheese (or heavy cream), taco seasoning, salt, and pepper. Cook for 4-5 minutes until the tomatoes soften and the cream cheese is fully incorporated into the mixture, creating a creamy texture.
- Simmer with beef broth: Pour in the beef broth and reduce the heat to low-medium. Let the soup simmer gently for 15-20 minutes, stirring occasionally, until it thickens to your preferred consistency.
- Serve with toppings: Ladle the hot soup into small bowls and top with freshly sliced avocado, sour cream, shredded cheese, cilantro, jalapeno slices, and a squeeze or drizzle of lime juice to brighten the flavors.
Notes
- You can substitute ground turkey or chicken for beef to vary the protein source.
- If you prefer a dairy-free version, use coconut cream instead of cream cheese or heavy cream.
- Add jalapenos carefully depending on your spice tolerance.
- Leftovers keep well refrigerated for up to 3 days.
- For thicker soup, simmer longer or add a bit more cream cheese.
