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Creamy Keto Taco Soup with Ground Beef and cheese

Creamy Keto Taco Soup with Ground Beef and Cheese

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Tex-Mex
Servings 6 hearty bowls

Equipment

  • Slow Cooker (Crockpot) A 6-quart crockpot works best for this recipe. If you don’t have one, a Dutch oven or large pot on the stovetop works as a solid substitute, but the slow simmer of a crockpot really helps meld the flavors.
  • Skillet For browning the ground beef and sautéing the aromatics before adding to the slow cooker.
  • Mixing spoon or spatula To break up the beef and stir everything together.
  • Cutting board and knife Essential for prepping your veggies and aromatics.
  • Measuring spoons and cups Precision matters when balancing spices and liquid in soups.

Ingredients
  

  • 1 ½ lbs ground beef 85/15 or 80/20 for more flavor
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 10 oz can diced tomatoes with green chilies (such as Rotel)
  • 2 cups beef broth look for low-sodium, no sugar added
  • 1 8 oz package cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • Salt and pepper to taste
  • 1 ½ cups shredded cheddar cheese

Optional toppings: sliced green onions, sour cream, diced avocado, jalapeños, chopped cilantro

Instructions
 

Brown the Ground Beef

  1. Start by heating a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Once fully cooked, drain off most of the grease (leave a little for flavor) and transfer the meat to your slow cooker.

Sauté the Aromatics

  1. In the same skillet, add a touch of olive oil if needed, then sauté the diced onion, garlic, and red bell pepper for about 3–4 minutes until softened and fragrant. Transfer the mixture to the slow cooker with the ground beef.

Layer in the Flavor

  1. To the crockpot, add the diced tomatoes with green chilies, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir to combine everything well.

Add Creaminess

  1. Cube the softened cream cheese and drop it into the slow cooker. Pour in the heavy cream. Don’t worry if the cream cheese doesn’t melt right away—it will blend beautifully as it cooks.

Let It Simmer

  1. Set your slow cooker on LOW and let the soup cook for 4 hours. Stir occasionally, especially after the first hour, to help the cream cheese fully incorporate and melt into the broth.

Add Cheese

  1. About 30 minutes before serving, stir in the shredded cheddar cheese. It’ll melt into the soup and thicken it slightly, giving it that rich, creamy texture.

Garnish and Serve

  1. Ladle the soup into bowls and top with your favorite low carb garnishes—sliced green onions, a dollop of sour cream, chunks of avocado, jalapeños for a little heat, and a sprinkle of fresh cilantro.