This keto taco soup is low-carb and full of ground beef, cream cheese, heavy cream, and spices. Freezing is not recommended.
Creamy Keto Taco Soup with Ground Beef
Ingredients
- 1 pound ground beef
- ½ cup chopped onion
- 2 cloves garlic minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 8 ounce package cream cheese softened
- 14.5 ounce cans beef broth
- 10 ounce cans diced tomatoes and green chiles such as RO*TEL
- ½ cup heavy cream
- 2 teaspoons salt or to taste
Instructions
- Gather all ingredients.
- Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
- Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.
- Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes.
- Stir in broth, diced tomatoes and green chiles, heavy cream, and salt. Cook until heated through, about 10 minutes more.
