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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef simmered in a spiced tomato-and-beef broth, then finished with melted cream cheese and heavy cream for a rich, velvety texture. This Tex-Mex main is bean-free and corn-free, topped with keto favorites like avocado and jalapeños.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Creamy keto taco soup base
  • 1.5 lb ground beef
  • 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
  • 8 oz cream cheese softened
  • 1 cup heavy cream
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
Keto toppings
  • 1 sour cream for serving
  • 1 shredded cheddar for serving
  • 1 diced avocado for serving
  • 1 jalapeños for serving
  • 1 cilantro for serving

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain any excess fat.
  2. Sauté the onion and green bell pepper for 4 minutes until softened, then add the garlic and cook for 1 minute.
  3. Add taco seasoning, cumin, smoked paprika, and cayenne, and cook for 1 minute to bloom the spices.
  4. Add both Rotel tomatoes and diced tomatoes, then pour in the beef broth; bring to a boil and simmer for 12 minutes.
Make it creamy
  1. Reduce heat to low and add the cream cheese in pieces, stirring until fully melted and smooth.
  2. Stir in the heavy cream and simmer gently for 5 minutes until the soup thickens slightly.
Serve
  1. Ladle the soup into bowls and top with sour cream, shredded cheddar, diced avocado, jalapeños, and cilantro.

Notes

Pro tip: Softened cream cheese melts more evenly—keep the heat at low when adding it to avoid graininess. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop. Freezing is not recommended because the cream base may separate. For a dairy-light swap, use cream cheese labeled for lower-fat and half-and-half, but expect a thinner texture.