Save to Pinterest There's something about a bowl of taco soup that makes weeknight cooking feel less like an obligation and more like a small victory. I discovered this particular version during a stretch when I was experimenting with keto meals, and what surprised me most was how quickly it came together—barely half an hour from hungry to satisfied. The magic happens when that cream cheese melts into the broth, transforming something that could've been thin and one-note into something genuinely luxurious.
I made this soup for a friend who'd just started keto, and watching her face when she realized it was genuinely delicious and not some sad diet food was worth every minute of prep. She asked for the recipe before she'd even finished her bowl, which felt like the highest compliment possible.
Ingredients
- Ground beef (1 lb, 80/20 blend): The 80/20 ratio keeps the soup from becoming greasy while still contributing rich flavor, and honestly it browns more evenly than leaner cuts.
- Onion (1 small, diced) and garlic (2 cloves, minced): These form the aromatic base that makes people ask what smells so good before they even see the pot.
- Jalapeño (1, optional): Leave the seeds in if you want real heat, or remove them for a gentle warmth that doesn't overpower.
- Diced tomatoes (14 oz can, no sugar added): Look for cans labeled explicitly sugar-free because some brands sneak it in, and it changes the whole keto math.
- Green chilies (4 oz can): They add a subtle pepper note without the bite of fresh jalapeños, and they're always available canned.
- Cream cheese (4 oz, cubed): Cutting it into pieces helps it melt faster and prevents lumps from forming in the broth.
- Heavy cream (1 cup): This is what transforms the soup from tasty to craveable, creating that velvety mouthfeel.
- Cheddar cheese (1 cup shredded, plus more for topping): Sharp cheddar works better than mild if you want the cheese flavor to actually announce itself.
- Beef broth (2 cups, low sodium): Don't use the high-sodium kind or you'll end up oversalting the whole pot as you taste and adjust.
- Chili powder (1 tbsp), cumin (2 tsp), smoked paprika (1 tsp), oregano (1/2 tsp), salt, and pepper: These spices are the reason this tastes like taco night instead of just creamy beef soup.
- Avocado (1 ripe, diced), cilantro (fresh, chopped), and lime wedges: These toppings brighten everything and add that fresh contrast the richness needs.
Instructions
- Brown the beef and build your base:
- Set your pot over medium heat and let the ground beef cook until it's fully browned, breaking it into small pieces as it goes. If there's a pool of grease sitting on top when you're done, pour some off—you want flavor but not a greasy soup.
- Soften the aromatics:
- Toss in the diced onion, minced garlic, and jalapeño if you're using it, and let them cook for a couple minutes until they're fragrant and the onion starts to turn translucent. This is when the kitchen starts to smell really good.
- Toast your spices:
- Add all the spices at once and stir everything together for about a minute, letting the heat wake up those flavors. You'll notice the smell shift to something more complex and intentional.
- Add the wet ingredients:
- Pour in the tomatoes with their juices, the green chilies, and the beef broth, then bring it all to a gentle simmer. This is your soup foundation, and it's already tasting pretty good at this point.
- Melt in the cream cheese:
- Reduce the heat to low and add the cubed cream cheese, stirring as it melts so it distributes evenly instead of clumping. It takes just a minute or two to disappear completely into the broth.
- Create the creamy finish:
- Pour in the heavy cream and shredded cheddar cheese, stirring constantly until everything's melted and the soup turns that beautiful golden color. This is when it goes from good to genuinely indulgent.
- Simmer and taste:
- Let it bubble gently for about five minutes, then taste and adjust your seasoning because salt levels vary wildly between broths and personal preference. Add more salt, pepper, or a squeeze of lime if something feels off.
- Serve with all the toppings:
- Ladle the hot soup into bowls and let everyone build their own by choosing how much avocado, cilantro, and cheese they want on top. The lime wedge is essential—it cuts through the richness perfectly.
Save to Pinterest There was a moment when my partner took his first spoonful and looked genuinely surprised that something this creamy and satisfying could actually be keto-friendly. That look of pleasant confusion is exactly why this recipe has become a rotation staple in our house.
Choosing Your Proteins
While ground beef is the star here, ground turkey or chicken works beautifully if that's what's in your fridge, though you might need to add a little more fat to avoid a drier result. I've made it with turkey when I wanted something slightly lighter, and it was still deeply satisfying thanks to all the cream.
Playing With Heat and Flavor
The jalapeño is optional, which is perfect if you're cooking for people with different spice tolerances, but if you do use it, leaving the seeds in changes everything from gentle warmth to noticeable heat. A small pinch of cayenne in the spice blend is my secret move when I want it to feel more like restaurant taco soup.
Customizing Texture and Serving
This soup has a naturally creamy consistency, but if you prefer something thicker you can reduce the beef broth by half a cup or simmer it uncovered for a few extra minutes. It also pairs beautifully with a crisp green salad on the side or keto tortilla chips for people who want something to crunch.
- Make sure your avocado is ripe but still firm so it doesn't turn into guacamole by the time you eat it.
- Fresh cilantro makes a real difference compared to dried, so don't skip it if you have it on hand.
- Lime juice is not optional—it's the secret ingredient that makes all the rich flavors sing.
Save to Pinterest This soup proves that eating for a specific diet doesn't mean sacrificing comfort or flavor—it just means getting a little intentional about your ingredients. Make it for yourself on a random weeknight and you'll understand why it keeps showing up on my meal plan.
Recipe Help Center
- → What type of beef works best for this dish?
Ground beef with 80/20 fat ratio is ideal for flavor and texture, providing juicy, rich results.
- → Can I adjust the spice level?
Absolutely! Leaving jalapeño seeds in or adding cayenne increases heat, while omitting jalapeño softens it.
- → What can be used instead of ground beef?
Ground turkey or chicken are good alternatives that keep the dish light while maintaining protein content.
- → How do I achieve a thicker soup consistency?
Reducing the beef broth by half a cup before simmering will create a richer, thicker texture.
- → What are some suitable side dishes?
This hearty dish pairs wonderfully with crisp green salads or low-carb tortilla chips for added crunch.