Description
A delicious low-carb creamy taco soup that’s perfect for a comforting meal.
Ingredients
Scale
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon taco seasoning (low carb)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- 3 cups beef broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup diced tomatoes (no added sugar)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ cup chopped cilantro (optional)
- Optional toppings:
- Avocado slices
- Extra shredded cheese
- Jalapeño slices
- Sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned (break it into small pieces while cooking).
- Stir in diced onion and garlic. Cook for about 2–3 minutes until fragrant.
- Mix in taco seasoning, chili powder, paprika, and cumin. Stir well so the beef absorbs the flavor.
- Add beef broth and diced tomatoes. Stir and bring the soup to a gentle simmer.
- Lower the heat and stir in cream cheese, heavy cream, and sour cream (stir slowly so it blends smoothly).
- Let it cook for 10–12 minutes, stirring occasionally until the soup thickens.
- Add shredded cheddar cheese and stir until melted. Taste and adjust salt and pepper.
- Top with cilantro, avocado, or extra cheese for a rich bowl of creamy taco soup low carb keto style comfort.
Notes
- Substitution tip: ground turkey or shredded chicken works well if you want a creamy chicken taco soup keto version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg