Creamy Keto Taco Soup

Ingredients

For the Soup Base:

• 1 tablespoon olive oil (or avocado oil)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1.5 pounds ground beef (80/20 or 85/15 recommended for richness)
• 2 tablespoons taco seasoning (ensure it is sugar-free/low-carb)
• 1 teaspoon ground cumin
• 4 cups beef broth (low sodium)
• 1 can (10 oz) diced tomatoes with green chilis (such as Rotel), undrained

For the Creamy Finish:

• 4 ounces cream cheese, softened and cubed
• 1 cup heavy whipping cream
• 1.5 cups sharp cheddar cheese, freshly shredded

Optional Toppings:

• Sliced jalapeños
• Fresh cilantro, chopped
• Diced avocado or guacamole
• Sour cream
• Lime wedges

Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced yellow onion and sauté for 4 to 5 minutes until translucent and soft, stirring occasionally to prevent burning. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 2: Brown the Ground Beef

1. Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until the beef is thoroughly browned and no pink remains, about 6 to 8 minutes. Drain any excess grease if desired, though leaving a small amount adds to the rich texture of the soup.

Step 3: Season the Meat

1. Sprinkle the taco seasoning and ground cumin directly over the cooked beef. Stir well to coat the meat evenly, and let it toast for about 1 minute to release the aromatic oils in the spices.

Step 4: Simmer with Broth and Tomatoes

1. Pour in the beef broth and the undrained can of diced tomatoes with green chilis. Stir well, scraping up any browned bits stuck to the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld deeply.

Step 5: Incorporate the Creamy Elements

1. Remove the pot from the heat or lower the temperature to a bare minimum. Stir in the softened cubes of cream cheese until completely melted and smooth. Pour in the heavy whipping cream and stir until well combined.

Step 6: Add the Cheese

1. Gradually stir in the freshly shredded sharp cheddar cheese a little at a time until it melts completely into the hot soup, creating a rich, velvety broth. Taste the soup and adjust salt and pepper if necessary.

Step 7: Garnish and Serve

1. Ladle the warm soup into bowls and top with your favorite keto-friendly garnishes such as fresh cilantro, a dollop of sour cream, sliced avocado, or extra shredded cheese. Serve immediately with lime wedges on the side.

Nutrition

Calories: 485 kcal · Protein: 26g · Fat: 40g · Carbohydrates: 5g Net · Saturated Fat: 20g · Fiber: 1g · Sodium: 680mg