Keto Taco Soup

Total Time Prep: 15 min. Cook: 20 min.
Yield 6 servings
Test Kitchen Approved
This keto taco soup is a low-carb delight made with ground beef, aromatic spices and a rich blend of cream cheese and heavy cream. Top with cheddar and avocado for a comforting keto meal.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 package (8 ounces) cream cheese, cubed and softened
  • 2 garlic cloves, minced
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1/2 cup heavy whipping cream
  • Optional Toppings: Shredded cheddar cheese, sliced avocado and chopped fresh cilantro

Directions

  1. In a large saucepan over medium heat, cook beef and onion until meat is no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in cream cheese, garlic, chili powder, salt, paprika, cumin, oregano and pepper until melted and blended. Stir in broth and tomatoes.
  2. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until slightly thickened, 7-10 minutes. Reduce heat to low. Stir in cream; heat through. If desired, serve with toppings.

Nutrition Facts

1 cup: 360 calories, 29g fat (16g saturated fat), 108mg cholesterol, 814mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 18g protein.

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