Low carb cheesy keto taco soup recipe

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes
Servings	6 generous bowls (~1.5 cups per serving)
Cooking Difficulty	Easy (Beginner-friendly)
Heat Intensity	Mild to Moderate (Adjustable)

Ingredients List

For the Soup Base:

2 lbs (900g) Ground beef (80/20 lean-to-fat ratio recommended)
1 small Yellow onion, finely diced (~1/2 cup)
3 cloves Garlic, minced
1 block (8 oz / 225g) Cream cheese, softened at room temperature and cubed
2 cups (200g) Sharp cheddar cheese, freshly shredded
1 can (14.5 oz / 410g) Fire-roasted diced tomatoes, with juice
1 can (4 oz / 115g) Mild diced green chilies
4 cups (950ml) Low-sodium beef bone broth or standard beef broth
1/2 cup Heavy whipping cream

Homemade Keto Taco Seasoning:

1.5 tbsp Chili powder
1 tbsp Ground cumin
1 tsp Smoked paprika
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Salt (adjust to taste)
1/2 tsp Black pepper
1/2 tsp Dried oregano
1/4 tsp Cayenne pepper (optional, for extra heat)

Suggested Low-Carb Toppings:

Sliced ripe avocado or guacamole
Extra shredded sharp cheddar or Monterey Jack cheese
Fresh sour cream or Mexican crema
Chopped fresh cilantro
Thinly sliced jalapeños
Diced green onions

Step-by-Step Cooking Instructions

1.Brown the Beef and Aromatics:8-10 minutes.

Place a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the ground beef and diced yellow onion. Cook for 7-8 minutes, breaking the meat apart with a wooden spoon until browned throughout and onions are translucent. Drain excess grease if desired, though leaving a bit enhances the soup’s richness. Add the minced garlic and cook for 1 additional minute until fragrant.

2.Add Spices and Vegetables:3-5 minutes.

Reduce the heat to medium. Sprinkle the taco seasoning evenly over the ground beef mixture and stir for 1 minute to bloom the spices. Stir in the cans of fire-roasted diced tomatoes (with juice) and diced green chilies. Pour in the beef broth and bring the mixture to a gentle boil, stirring to deglaze any savory brown bits stuck to the bottom of the pot.

3.Melt the Cheeses and Simmer:8-10 minutes.

Lower the heat to low. Add the cubed, softened cream cheese and heavy whipping cream to the pot. Whisk or stir continuously until the cream cheese fully melts and incorporates into the liquid. Gradually fold in the shredded cheddar cheese one handful at a time, stirring between additions until melted and creamy. Simmer gently on low heat for 5 minutes—do not let it boil rapidly once dairy is added.

4.Taste, Adjust, and Serve:2 minutes.

Remove the pot from heat. Taste the broth and adjust salt, pepper, or lime juice as desired. Ladle warm soup into bowls and garnish with your choice of low-carb toppings like sliced avocado, sour cream, cilantro, or fresh jalapeños.

Storage, Reheating & Meal Prep Tips

Refrigerator Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Keep refrigerated for up to 4 to 5 days.
Reheating Instructions: Heat single portions in the microwave in 30-second bursts, stirring between each, or warm gently over medium-low heat on the stove. Avoid high heat during reheating to prevent the cheese emulsion from separating.
Freezer Advice: Because this soup contains a high proportion of dairy (cream cheese, heavy cream, and cheddar), freezing can occasionally alter the texture upon thawing. If you plan to freeze batches, cook the soup up through Step 2 and freeze the meat-and-broth base. When ready to eat, thaw and heat the base, then stir in the fresh dairy right before serving.

Detailed Nutritional Facts

The following values are calculated per serving (based on 6 total servings, without extra bowl toppings):

Nutrient	Amount Per Serving	% Daily Value*
Calories	520 kcal	26%
Total Fat	41 g	53%
Saturated Fat	21 g	105%
Trans Fat	1.5 g	—
Cholesterol	145 mg	48%
Sodium	890 mg	39%
Total Carbohydrates	7 g	3%
Dietary Fiber	2 g	7%
Net Carbohydrates	5 g	—
Sugars	3 g	—
Protein	31 g	62%
Calcium	320 mg	25%
Potassium	510 mg	11%