Keto Taco Soup Beef Cheese (Print Version)

Rich and creamy low-carb soup with ground beef, cheddar, and avocado for a satisfying, hearty bowl.

# What You'll Need:

→ Proteins

01 - 1 pound ground beef (80/20 blend)

→ Vegetables

02 - 1 small onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño pepper, seeded and chopped
05 - 1 can (14 ounces) diced tomatoes, no sugar added
06 - 1 can (4 ounces) diced green chilies

→ Dairy

07 - 4 ounces cream cheese, cubed
08 - 1 cup heavy cream
09 - 1 cup shredded cheddar cheese, plus additional for topping

→ Liquids

10 - 2 cups low-sodium beef broth

→ Spices and Seasonings

11 - 1 tablespoon chili powder
12 - 2 teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, adjusted to taste
16 - 1/4 teaspoon black pepper

→ Toppings

17 - 1 ripe avocado, diced
18 - Fresh cilantro, chopped
19 - Lime wedges

# Cooking Steps:

01 - In a large soup pot or Dutch oven over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
02 - Add the diced onion, garlic, and jalapeño. Sauté for 2 to 3 minutes until softened and fragrant.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
04 - Add diced tomatoes, green chilies, and beef broth. Bring to a simmer.
05 - Reduce heat to low. Stir in cream cheese until fully melted and combined.
06 - Pour in the heavy cream and shredded cheddar cheese, stirring constantly until the cheese is melted and the soup reaches desired creaminess.
07 - Simmer gently for 5 minutes. Taste and adjust seasoning if needed.
08 - Ladle soup into bowls. Top with diced avocado, extra cheddar, fresh cilantro, and a squeeze of lime.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality but comes together faster than ordering takeout, and your kitchen will smell incredible.
  • The cream cheese melts into the broth so seamlessly that you get this silky richness that makes it feel like you did something fancy, even though you mostly just opened cans.
  • Taco flavors in soup form hit differently—you get all the satisfaction of the seasoning profile without any of the guilt if you're watching carbs.
  • Topping it with avocado and cilantro at the end feels like a little moment of control in an otherwise hectic dinner prep.
02 -
  • Don't skip the minute of toasting your spices after adding them—I learned this the hard way by skipping it once and getting a soup that tasted flat, like I'd forgotten to actually season anything.
  • Add your avocado right before eating because heat turns it into something sad and mushy that bears no resemblance to the creamy, fresh ingredient it started as.
  • If your soup breaks and the cream looks separated, lower the heat even more and whisk gently—panic is your enemy here, and slow and steady fixes what speed ruins.
03 -
  • If you're worried about the soup breaking when you add the dairy, temper it by slowly adding a ladle of hot broth to your cream cheese before stirring the whole mixture in—your soup stays creamy and cooperative.
  • Save the cilantro stems for the pot if you have them because they add more flavor than just the leaves, and only use the pretty leaves for garnish at the end.
Go Back