Keto Taco Soup Beef Cheese (Printable)

A rich, creamy low-carb soup with ground beef, cheese, and fresh avocado for a comforting meal.

# Components:

→ Proteins

01 - 1 lb ground beef (80/20 blend)

→ Vegetables

02 - 1 small onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and chopped
05 - 1 can (14 oz) diced tomatoes with no added sugar
06 - 1 can (4 oz) diced green chilies

→ Dairy

07 - 4 oz 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 or Dutch oven 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 2-3 minutes until softened and fragrant.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to bloom 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, extra cheddar, fresh cilantro, and a squeeze of lime.

# Expert Advice:

01 -
  • It's ready in half an hour, which means you can serve dinner without the usual chaos.
  • The creamy texture comes from real ingredients, not any weird substitutes, and it actually tastes indulgent.
  • You get to customize every bowl with toppings, so everyone's happy whether they want extra cheese or spicy heat.
02 -
  • Don't add the dairy on high heat—creamy soups break and separate when you rush them, and fixing that requires starting over instead of just being patient for five minutes.
  • Tasting as you go matters because canned ingredients vary wildly in sodium, so you might need less salt than the recipe suggests or even more depending on your broth brand.
03 -
  • If you accidentally make the soup too thick, thin it with beef broth added slowly while whisking so you don't overshoot; too thin is harder to fix without more cheese.
  • Use freshly shredded cheddar from a block instead of pre-shredded from a bag—the anti-caking agents in pre-shredded cheese create a slightly grainy texture that betrays an otherwise perfect soup.
Return