Creamy Keto   Taco Soup

By Wendy Polisi

Dish Info

When you are craving all your favorite southwestern flavors in a comforting bowl of soup, it doesn't get any better than this Keto Taco Soup. With a rich and creamy broth, this delicious soup is always a hit. Top it with your favorite fixings–I like shredded cheese, jalapeños, and cilantro–for a satisfying meal that never gets old.


– 1 pound ground beef – ½ cup diced onions – ½ cup diced red pepper – 8 ounces cream cheese cubed – 28 ounces diced tomatoes – 1 ½ cups beef broth – 4 ounces mild green chilies – 2 tablespoons keto taco seasoning – For topping: shredded cheese jalapeños, lime juice, sour cream, cilantro

– Brown the ground beef in a large dutch oven over medium-high heat.

– Add the onions and red bell pepper and cook for another 5 minutes.

– Drain excess fat if desired. – Reduce to medium heat.

– Add the cream cheese and cook until the cheese melts.

– Add the tomatoes, beef broth, mild green chilies, and taco seasoning.

– Bring to a simmer and reduce the heat to low. – Cook for 25 minutes.