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

Cook: 30

Total: 45

Yield: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.
Sprinkle taco seasoning over meat, then add cream cheese and stir well to combine.
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.

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

Recipe By:Cheryl Malik