Description
A rich and creamy keto-friendly taco soup made with ground beef, diced tomatoes, green chilies, and a touch of spice, finished with cream cheese and heavy cream for ultimate creaminess.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 (4 oz) can diced green chilies, undrained
- 2 cups beef broth
- 1 (1 oz) packet taco seasoning (ensure it’s low-carb/keto-friendly)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 (8 oz) package cream cheese, softened and cut into cubes
- 1/2 cup heavy cream
- Optional toppings: shredded cheddar cheese, sour cream, avocado, cilantro
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain any excess grease.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, Rotel, green chilies, beef broth, taco seasoning, chili powder, and cumin. Bring the soup to a simmer.
- Reduce heat to low, cover, and let simmer for at least 15-20 minutes for flavors to meld.
- Add the softened cream cheese cubes and heavy cream to the soup. Stir continuously until the cream cheese is fully melted and the soup is smooth and creamy.
- Serve hot with your favorite keto-friendly toppings like shredded cheddar cheese, a dollop of sour cream, sliced avocado, or fresh cilantro.
Notes
- Ensure your taco seasoning is low-carb and keto-friendly as some packets can contain added sugars or starches.
- For a spicier soup, use a hotter variety of Rotel or add a pinch of cayenne pepper.
- If you don’t have cream cheese, you can substitute with full-fat sour cream or Greek yogurt, though the texture might be slightly different.