Description

This Creamy Taco Soup is a flavorful, low carb and keto-friendly dish perfect for a comforting meal. Ground beef is browned with onions and garlic, then simmered with tomatoes, cream cheese, and taco seasoning to create a rich, creamy, and savory soup. It's easy to prepare and can be customized with your favorite toppings like avocado, sour cream, and shredded cheese for a satisfying dish any day of the week.

Ingredients

Main Ingredients

1 lb ground beef (or turkey or chicken)
1 tbsp oil (of choice)
1 small onion, diced
2-3 cloves garlic, minced
1 small green bell pepper, diced (optional)
1 (10 oz) can Rotel tomatoes (or 1 large tomato, chopped)
1 (8 oz) package cream cheese (OR 1 cup heavy cream)
2 tablespoons taco seasoning (homemade or 1 packet)
Salt and pepper to taste
1 (14.5 oz) can beef broth (1.5 cups)

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Instructions

Brown the Meat and Aromatics: Add 1 tablespoon of oil to a pot or Dutch oven and heat over medium-high heat. Add the ground beef, diced onion, and minced garlic. Cook for 7-8 minutes, stirring occasionally, until the beef is fully browned and the onions are softened.
Add Vegetables and Cream Cheese: Stir in the diced green bell pepper (if using), Rotel diced tomatoes, cream cheese, and taco seasoning along with salt and pepper. Cook and stir for 4-5 minutes until the tomatoes soften and the cream cheese is fully incorporated into the mixture, creating a creamy texture.
Simmer the Soup: Pour in the beef broth and reduce the heat to low-medium. Let it simmer gently for 15-20 minutes, stirring occasionally, until the soup thickens to your desired consistency and the flavors meld together.
Serve and Garnish: Ladle the soup into small bowls and top with freshly sliced avocado, a dollop of sour cream, shredded cheese, freshly minced cilantro, jalapeno slices, and a drizzle of fresh lime juice for added brightness and flavor.

Notes

Use ground turkey or chicken as a leaner alternative to beef.
The green bell pepper is optional but adds a mild sweetness and texture.
For a dairy-free version, substitute cream cheese with coconut cream.
Adjust taco seasoning and salt according to your taste preference.
Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Adding toppings like jalapeno and lime adds a nice contrast to the creamy soup.