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Creamy Keto Taco Soup with Ground Beef

Dive into the rich flavors of this Creamy Keto Taco Soup with Ground Beef, a comforting and hearty dish perfect for any low-carb lifestyle. Packed with savory spices, luscious cream, and satisfying ground beef, it's a keto-friendly meal that delivers both nutrition and mouth-watering taste.
Course Dinner
Cuisine Mexican-Inspired
Keyword Creamy Keto Soup, Ground Beef Keto Recipe, Keto Taco Soup, Low Carb Taco Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 485kcal

Equipment

  • Large pot
  • Stirring Spoon
  • Measuring cups and spoons
  • Knife
  • Cutting board

Ingredients

  • 1 lb ground beef 453g
  • 1 medium onion, diced about 150g
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced about 119g
  • 1 can diced tomatoes, undrained 14.5 oz or 411g
  • 1 can green chilies 4.5 oz or 128g
  • 4 cups beef broth 32 oz or 946ml
  • 1 cup heavy cream 8 oz or 240ml
  • 1 tbsp chili powder 7g
  • 1 tsp ground cumin 2.3g
  • 1 tsp paprika 2g
  • ½ tsp dried oregano 1g
  • ¼ tsp cayenne pepper 0.5g
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese 4 oz or 113g
  • Fresh cilantro for garnish optional

Instructions

  • In a large pot over medium heat, brown the ground beef until no longer pink, breaking it up into crumbles as it cooks.
  • Add the diced onion and minced garlic to the pot with the beef. Cook for 5 minutes until the onion is translucent and the garlic is fragrant.
  • Stir in the diced red bell pepper, diced tomatoes, and green chilies. Cook for an additional 2 minutes, allowing the flavors to meld.
  • Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low and let it cook, uncovered, for 15 minutes.
  • Mix in the heavy cream, chili powder, ground cumin, paprika, dried oregano, and cayenne pepper. Season with salt and pepper to taste.
  • Continue to simmer the soup for another 10 minutes, stirring occasionally.
  • Just before serving, add the shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy and well combined.
  • Garnish with fresh cilantro if desired and serve hot.

Notes

For a spicier kick, increase the amount of cayenne pepper to your liking.
The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
Serve with a side of keto-friendly tortilla chips or a simple green salad for a complete meal.

Nutrition

Calories: 485kcal | Carbohydrates: 9g | Protein: 27g | Fat: 38g | Fiber: 3g | Net Carbs: 6g