Keto Taco Soup

Why This Is Strictly Keto

Ground beef, canned tomatoes with green chiles, broth and cream cheese make up the soup, seasoned with plain spices instead of a packaged taco mix. The beans and corn of a traditional taco soup are simply left out, and the cream cheese supplies the body.

Ingredients

• 1½ lb ground beef (80/20)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt, plus more to taste
• 1 can (10 oz) diced tomatoes with green chiles
• 3 cups beef bone broth
• 4 oz cream cheese, cubed and softened
• ½ cup heavy cream
• To serve: shredded cheddar, diced avocado, chopped cilantro, diced tomato, lime wedges

Instructions

1. Brown the beef: In a large pot over medium-high heat, brown the ground beef with the onion for 6–8 minutes, breaking it into crumbles, until no pink remains. Spoon off excess fat if you like.

2. Season: Stir in the garlic, chili powder, cumin, paprika, oregano and salt and cook for 1 minute until fragrant.

3. Simmer: Add the tomatoes with green chiles and the broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.

4. Make it creamy: Add the cream cheese and whisk until it melts into the broth, then stir in the cream and warm through for 2–3 minutes. Do not boil.

5. Serve: Taste and adjust the salt. Ladle into bowls and top with cheddar, avocado, cilantro, tomato and a squeeze of lime.

Nutritional Info (per serving, approximate)

Tips

• Soften the cream cheese first — it melts into the broth without lumps.
• The soup thickens as it sits; thin it with a splash of broth when reheating.
• For more heat, add a diced jalapeño with the onion or a pinch of cayenne.