This creamy bowl features seasoned ground beef simmered in a rich broth of heavy cream, cream cheese, and melted sharp cheddar. Infused with Tex-Mex staples like chili powder, cumin, and oregano, the soup has a thick, velvety consistency that holds a gentle heat. Topped with fresh avocado, jalapeños, or a dollop of sour cream, it offers a savory and filling alternative to traditional tacos.

About This Recipe

Ground beef is browned and tossed with smoky chili powder and warm paprika to create the savory base for this soup. Once the onions and garlic are softened in the pan, a combination of beef broth and heavy cream is added to lift the seared flavors from the bottom of the pot. As the cream cheese and cheddar melt into the liquid, the soup transforms into a thick, uniform texture that coats every piece of seasoned meat.

The flavor is characterized by the earthy depth of cumin and the slight floral note of dried oregano, which cut through the richness of the dairy. The natural fat from the beef carries the spices throughout the broth, ensuring a consistent warmth in every spoonful. Because the cheeses are stirred in at a simmer, they create a smooth, glossy finish that remains stable without separating.

A ladle of this soup reveals a dense, protein-rich meal that is often customized at the table with various textures. Adding sliced jalapeños provides a crisp, sharp bite, while cilantro offers a fresh contrast to the deep orange, spiced cream base. It is a visually vibrant and substantial dish that stays steaming hot in the bowl, making it well suited for a quick and hearty evening meal.

Why You’ll Love This Recipe

Rich, creamy, and packed with taco flavor
One-pot meal, ready in under 30 minutes
High in fat and protein, low in carbs
Customizable toppings for endless variety

What You’ll Need for This Keto Taco Soup

1 lb ground beef
1 tbsp olive oil or butter
2 cloves garlic, minced
1 small onion, diced
1 tbsp chili powder
1 tsp paprika
1 tsp cumin
½ tsp oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
2 cups beef broth
1 cup heavy cream
8 oz cream cheese, softened
1 cup shredded cheddar cheese
Optional toppings: sour cream, sliced jalapeños, avocado, cilantro

Step-by-Step Preparation

Brown the beef: In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spatula.
Add aromatics: Stir in diced onion and garlic, cooking until softened and fragrant.
Season it up: Add chili powder, paprika, cumin, oregano, salt, and pepper. Stir well to coat the beef evenly.
Add liquids: Pour in beef broth and heavy cream. Mix thoroughly and bring to a gentle simmer.
Add cheese: Stir in cream cheese and cheddar until fully melted and smooth.
Simmer: Let the soup cook for about 10-15 minutes, stirring occasionally, until thickened.
Serve: Ladle into bowls and top with your favorite garnishes — sour cream, jalapeños, avocado, or cilantro.

FAQ

Can I use chicken instead of beef?
Yes — ground chicken or turkey works perfectly. Just adjust the seasoning since lean meats need a bit more spice and fat to stay flavorful.
Can I make this dairy-free?
You can use coconut cream instead of heavy cream and skip the cheese. The texture will be different but still delicious.
Can I freeze Keto Taco Soup?
Absolutely. Let it cool completely, then store in airtight containers for up to 2 months. Reheat gently on the stove.
How can I make it spicier?
Add cayenne pepper, diced jalapeños, or a splash of hot sauce during cooking for an extra kick.

Variations & Substitutions

Add veggies: Stir in zucchini, bell peppers, or cauliflower rice for extra volume.
Make it cheesier: Use a blend of cheddar and Monterey Jack for extra richness.
Add crunch: Top with crushed pork rinds for that taco-shell vibe.
Low sodium: Use homemade broth and skip added salt if needed.

Serving Suggestions

Serve with a dollop of sour cream and sliced avocado, or alongside a small green salad. Perfect for meal prep, cozy nights, or even as a crowd-pleasing appetizer at keto dinner parties.

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