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Creamy Keto Taco Soup With Ground Beef

Creamy keto taco soup with ground beef simmered with Rotel tomatoes and beef broth, finished with melted cream cheese and heavy cream for a thick, velvety texture. Beans and corn are skipped for a low-carb, Tex-Mex style bowl topped with avocado, jalapeños, and shredded cheddar.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef soup base
  • 1.5 lb ground beef Use 80/20 for flavor; drain excess fat after browning.
  • 1 onion Dice small for even cooking.
  • 1 green bell pepper Dice for quick sautéing.
  • 4 garlic Minced for best flavor.
  • 1 can (10 oz) Rotel tomatoes Use diced tomatoes with green chiles.
  • 1 can (14 oz) diced tomatoes Adds body and tomato flavor.
  • 4 cup beef broth Provides the soup base.
Creamy seasoning and dairy
  • 8 oz cream cheese Soften before adding so it melts smoothly.
  • 1 cup heavy cream Stir in after cream cheese melts.
  • 2 tbsp taco seasoning Choose a no-sugar-added blend if you prefer stricter keto.
  • 1 tsp cumin Ground cumin.
  • 0.5 tsp smoked paprika Adds mild smokiness.
  • 0.25 tsp cayenne Adjust for heat tolerance.
Keto toppings (optional but recommended)
  • sour cream Spoon on at serving.
  • shredded cheddar Top for melty richness.
  • diced avocado Fresh for creamy, bright flavor.
  • jalapeños Add sliced or chopped for heat.
  • cilantro Chop and sprinkle for freshness.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large pot over medium-high heat, breaking it up until no longer pink, then drain excess fat.
  2. Sauté onion and green bell pepper for 4 minutes, stirring occasionally, until softened.
Build flavor
  1. Add garlic and cook for 1 minute, stirring until fragrant.
  2. Stir in taco seasoning, cumin, smoked paprika, and cayenne, then cook for 1 minute to bloom the spices.
Simmer the soup
  1. Add Rotel tomatoes, diced tomatoes, and beef broth, bring to a boil, then simmer for 12 minutes.
  2. Reduce heat to low and add cream cheese in pieces, stirring until fully melted and smooth.
  3. Stir in heavy cream and simmer gently for 5 minutes, keeping it at a low simmer to stay creamy.
Serve
  1. Ladle soup into bowls and top with sour cream, shredded cheddar, diced avocado, jalapeños, and cilantro before serving.

Notes

Pro tip: soften the cream cheese first so it melts instantly and the broth stays silky instead of clumpy. Store leftovers in the refrigerator up to 3 days; reheat gently on low to avoid separating. Freezing is not recommended because dairy soups can change texture after thawing. For a dietary swap, use a no-sugar-added taco seasoning to better control carbs while keeping the same creamy, keto-friendly result.