🧀 Cheesy Keto Taco Soup
⏱ Time
- Prep: 10 minutes
- Cook: 25 minutes
- Total: ~35 minutes
🍲 Servings
6 servings
🛒 Ingredients
- 1 lb ground beef (80/20 preferred)
- 1 tablespoon olive oil (if needed)
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 packet (or 2 tablespoons) taco seasoning (low-carb, no added sugar)
- 1 (4 oz) can diced green chilies
- 1 (14.5 oz) can diced tomatoes (drained for lower carbs if desired)
- 2 cups beef broth
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese
- ½ teaspoon paprika
- ½ teaspoon cumin (optional, for extra depth)
- Salt & pepper to taste
🌮 Optional Low-Carb Add-Ins
- ½ cup chopped bell peppers
- ½ cup cauliflower rice
- ¼ cup chopped jalapeños
- ½ cup sour cream (extra creamy version)
👩🍳 Instructions
- Brown the beef
In a large pot over medium heat, cook ground beef until browned. Drain excess grease if needed. - Add aromatics
Stir in diced onion and cook 3–4 minutes until soft. Add garlic and cook 30 seconds until fragrant. - Season
Stir in taco seasoning, paprika, cumin, green chilies, and diced tomatoes. - Add broth
Pour in beef broth. Bring to a gentle simmer for 8–10 minutes. - Make it creamy
Lower heat. Add softened cream cheese and stir until fully melted and smooth. - Add cream & cheese
Stir in heavy cream and shredded cheddar. Simmer gently until cheese melts and soup thickens (about 5 minutes). - Adjust & serve
Taste and adjust salt/pepper. Serve hot.
🥑 Topping Ideas (Keto-Friendly)
- Shredded cheese
- Sour cream
- Sliced avocado
- Fresh cilantro
- Crumbled pork rinds (for crunch)
📊 Approximate Macros (Per Serving)
- Calories: ~420
- Fat: 34g
- Protein: 23g
- Net Carbs: ~5–6g
If you’d like, I can also give you:
- A slow cooker version
- An Instant Pot version
- A dairy-free keto version
- Or a meal-prep / freezer guide 😊
