Keto Taco Soup Beef Cheese (Printable Version)

Creamy low-carb taco soup with seasoned ground beef, cheddar, and fresh avocado. Rich and satisfying meal.

# 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

→ Liquids

10 - 2 cups low-sodium beef broth

→ Spices

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
16 - 1/4 teaspoon black pepper

→ Toppings

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

# Directions:

01 - In a large soup pot 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 achieves a creamy consistency.
07 - Simmer gently for 5 minutes. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls. Top with diced avocado, additional cheddar, fresh cilantro, and a squeeze of lime.

# Expert Hints:

01 -
  • It tastes like a cheat meal but keeps you solidly in ketosis with just 5 net carbs per serving.
  • From pantry staples to table in 30 minutes, perfect for those nights when you're hungry and impatient.
  • The combination of beef, cheese, and avocado creates a soup that actually feels substantial and satisfying.
02 -
  • Add your avocado at serving time, never before—it will turn gray and mushy if it sits in the warm soup, which I learned the hard way.
  • The cream cheese must be cubed and the heat must stay low when you're melting it, or you'll end up with grainy, broken soup that no amount of stirring can fix.
03 -
  • Make a double batch and freeze the soup (minus the avocado and cilantro) in portion-sized containers for those mornings when you need breakfast that's already done.
  • Serve this alongside a simple green salad with lime vinaigrette, and suddenly it feels like a complete restaurant-quality meal.
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