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–+ servings
Overhead view of a bowl of keto taco soup

Keto Taco Soup

mylifeinbalancegroup.com/keto-taco-soup/
This ultra delicious keto taco soup is as easy as it is rich and flavorful! Super low in carbs but high in flavor, this Mexican soup is simple but filling and makes perfect leftovers. One of our very favorite keto recipes for sure!
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • 1 Heavy-bottomed pot

Ingredients

  • 1 pound ground pork, beef, or sausage
  • 1 small onion (diced)
  • 2-3 cloves garlic (chopped)
  • 2 tablespoons keto-friendly taco seasoning (store-bought or make your own)
  • 1 8-ounce package cream cheese (softened)
  • 1 10-ounce can Rotel (undrained, see Notes)
  • 2 cups beef broth (or 1 can beef broth)
  • ½ cup freshly shredded cheese (plus more as desired to garnish, optional)

Optional Garnishes

  • 1 tablespoon avocado oil (or neutral oil of choice, to fry tortilla strips)
  • low-carb tortillas (cut into thin strips)
  • 1-2 tablespoons cilantro
  • diced jalapeños
  • diced tomatoes
  • avocado slices
  • lime wedges

Instructions

  • In medium saucepan over medium-high heat, add ground meat and onions and cook until meat is browned. Once meat is browned, add garlic and sauté until garlic is fragrant, approximately 30 to 60 seconds.
    Meat and onions in medium saucepan
  • Sprinkle taco seasoning over meat, then add cream cheese and stir well to combine.
    Taco seasoning with ground meat and onions
  • Add Rotel, beef broth, cilantro, and ½ cup cheese. Stir well and bring mixture to boil. Once boiling, reduce heat to simmer and let soup simmer 15 to 20 minutes, stirring occasionally. Taste and season with salt and pepper if needed. Portion soup into serving bowls and garnish with cilantro, additional cheese, jalapeños, avocado, sour cream, etc. as desired.
    Keto taco soup in large saucepan

Recipe Notes

  • Cream Cheese: To keep the cream cheese from curdling, it needs to be softened (roughly room temperature) to start. If it's too cold, it won't melt completely and it'll be clumpy in the soup. Additionally, you can cut it into smaller cubes first to help it melt even faster. Also, use a full-fat cream cheese with the fewest carbs possible. Philadelphia original is the best one I've found.
  • Rotel: Any variety of Rotel will work in this soup, so feel free to mix it up for different flavors! If you'd rather, you can dice your own tomatoes and green chili peppers instead of using the canned version. You'll lose a little seasoning if you do, though, so adjust as needed.
  • Beef Broth: For extra nutrients (and collagen - YUM) you can use bone broth instead!
  • Consistency: If the soup is too thick, add more broth in 1 tablespoon increments. If it's too thin, just let it simmer until the liquid reduces a little.
  • Make it Lower Fat: Use a 90/10 ground beef or ground turkey, and reduced fat cream cheese and shredded cheese. Note, though, that reduced fat cheeses often have added sugars or other ingredients to try to make up for the lack of fat, so check the labels closely!
  • Nutritional information reflects approximate macros if using 85/15 ground beef, full fat Philadelphia cream cheese, classic Rotel, and freshly shredded Mexican cheese. Make sure to log your specific ingredients in a food tracker to get the most accurate macro breakdown for your specific keto taco soup. You can also break this down into 6 smaller servings rather than 4 larger servings to lower the carb count even more.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 526calProtein: 31gFat: 41gSaturated Fat: 21gTrans Fat: 1gCholesterol: 150mgSodium: 948mgPotassium: 576mgTotal Carbs: 8gFiber: 1gSugar: 3gNet Carbs: 7gVitamin A: 293IUVitamin C: 9mgCalcium: 185mgIron: 4mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/keto-taco-soup/