Description
This Creamy Taco Soup is a flavorful, low carb, and keto-friendly dish that combines ground beef, creamy cheese, and zesty taco seasoning into a comforting and hearty soup. Perfect for a quick weeknight meal or for meal prepping, it delivers all the classic taco flavors in a warm, satisfying bowl.
Ingredients
Main Ingredients
- 1 lb ground beef (or turkey or chicken)
- 1 tbsp oil (of choice)
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 small green bell pepper, diced (optional)
- 1 (10 oz) can Rotel tomatoes (or 1 large tomato, chopped)
- 1 (8 oz) pkg cream cheese OR 1 cup heavy cream
- 2 tablespoons taco seasoning (homemade or 1 packet)
- Salt and pepper to taste
- 1 (14.5 oz) can beef broth (1.5 cups)
Suggested Toppings
- Freshly sliced avocado
- Sour cream
- Shredded cheese
- Freshly minced cilantro
- Jalapeno slices
- Drizzle of lime
Instructions
- Brown the Meat and Aromatics: Add 1 tablespoon of oil to a large pot or Dutch oven and heat over medium-high heat. Add the ground beef, diced onion, and minced garlic. Cook for 7-8 minutes, stirring occasionally, until the beef is browned and cooked through.
- Add Vegetables and Cream Cheese: Stir in the diced green bell pepper, Rotel tomatoes, cream cheese (or heavy cream), and taco seasoning along with salt and pepper to taste. Cook and stir for 4-5 minutes until the tomatoes soften and the cream cheese is fully melted and incorporated into the mixture.
- Simmer the Soup: Pour in the beef broth and reduce the heat to low-medium. Let the soup simmer gently for 15-20 minutes, stirring occasionally, until it thickens to your desired consistency and flavors meld together.
- Serve and Garnish: Ladle the soup into small bowls. Top with optional garnishes such as freshly sliced avocado, a dollop of sour cream, shredded cheese, fresh cilantro, jalapeno slices, and a drizzle of lime juice for added brightness and flavor.
Notes
- Substitute ground beef with ground turkey or chicken for a leaner option.
- Use heavy cream instead of cream cheese for a slightly different creamy texture.
- If you like it spicier, add extra jalapenos or a pinch of cayenne pepper.
- To keep it low carb, avoid adding beans or corn which are common in traditional taco soups.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat to prevent the cream from separating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired