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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef simmered in a spiced tomato-and-broth base, then finished with melted cream cheese and heavy cream for a thick, velvety texture. No beans or corn—top it with sour cream, shredded cheddar, avocado, and jalapeños for a Tex-Mex dinner bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Ground beef mixture
  • 1.5 lb ground beef 80/20
  • 1 onion diced
  • 1 green bell pepper diced
  • 4 garlic minced
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
Creamy finish and toppings
  • 8 oz cream cheese softened
  • 1 cup heavy cream
  • 0.5 cup sour cream for topping
  • 0.5 cup shredded cheddar for topping
  • 1 diced avocado for topping
  • 2 tbsp jalapeños for topping
  • 2 tbsp cilantro for topping

Equipment

  • 1 Dutch oven

Method
 

Brown and build the base
  1. Brown the ground beef in a large pot over medium-high heat, then drain excess fat. Cook until no longer pink with visible browning on the beef.
  2. Add the onion and green bell pepper and sauté for 4 minutes over medium heat. Stir occasionally until the onion softens and the peppers begin to turn tender.
  3. Add the garlic and cook for 1 minute. Stir just until fragrant, about 60 seconds.
  4. Stir in taco seasoning, cumin, smoked paprika, and cayenne and cook for 1 minute. Keep the spices moving so they toast and smell more aromatic.
  5. Add Rotel tomatoes, diced tomatoes, and beef broth, then bring the mixture to a boil. Scrape up any browned bits from the bottom.
  6. Simmer the soup for 12 minutes, maintaining a steady gentle simmer. This helps thicken the broth and meld the flavors.
Make it creamy and serve
  1. Reduce heat to low and add cream cheese in pieces, stirring until fully melted. Keep it on low so the dairy stays smooth.
  2. Stir in the heavy cream and simmer gently for 5 minutes. Adjust seasoning to taste while the soup becomes creamy.
  3. Serve hot with sour cream, shredded cheddar, diced avocado, jalapeños, and cilantro on top. Add toppings right before serving for best freshness.

Notes

For the creamiest texture, keep the soup on low heat when melting the cream cheese and avoid a hard boil after adding dairy. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently on the stove until warmed through. Freezing is not recommended because the cream-based texture can separate. For a dairy-light option, use a high-quality lactose-free cream cheese and lactose-free heavy cream to reduce dairy impact while keeping the same method.