Recipe By nicolewukber12
Published Jun 8th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 8 servings Calories 287.9

This keto-friendly, low-carb, Southwestern taco soup is full of ground beef, cream cheese, heavy cream, and spices. Freezing is not recommended.

Recipe Ingredients

  • 1 pound ground beef
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 (8 ounce) package cream cheese, softened
  • 2 (14.5 ounce) cans beef broth
  • 2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
  • ½ cup heavy cream
  • 2 teaspoons salt, or to taste

Cooking Directions

  1. 1 Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.
  2. 2 Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes. Stir in broth, diced tomatoes, heavy cream, and salt. Cook until heated through, about 10 minutes more.

Nutrition Facts

  • Calories 287.9
  • Carbohydrate 5.4 g
  • Cholesterol 85.2 mg
  • Fat 24 g
  • Fiber 1.1 g
  • Protein 13.4 g
  • Saturated Fat 12.9 g
  • Sodium 1310.1 mg
  • Sugar 0.5 g


  1. Our new family favorite! I am trying to do keto and it’s hard with a picky husband and a one year old. If you’re looking for family friendly keto recipes, this is it. Some people mentioned it was a little runny or thin and I’ve found that the leftovers are actually better because it has - Read more ...
  2. An easy, Keto-friendly meal for a chilly evening. I followed the advice of other commenters and reduced the broth by half and increased the heavy cream in order to thicken the base, and I added grated fontina cheese for extra flavor. My husband gobbled down two bowls, so it gets the family stamp of approval. - Read more ...
  3. This soup was a welcome addition to our keto recipe collection! I halved the broth and added a little extra heavy cream, about 1/4 C. I also used the spicy rotel and a dash of cayenne pepper because we love spicy food. The whole family loved it! Side note: served with avocado, mexican cheese and - Read more ...
  4. This was really good! Only change I made was to put in half as much broth as was called for so the soup would be thicker. Flavor was superb! Didn't need the salt - be sure to taste before adding. So tempted to have even more but it is filling!
  5. I used 4 oz. of cream cheese in stead of 8oz. added about 4 cups of cabbage and chopped up 4 jalapenos (seeds removed). It was really good and perfect for a cool evening!
  6. Really good! I added half and half and cooked a bit longer to thicken a bit. I'm definitely recommending this budget friendly meal.
  7. Wife made this and it was awesome!
  8. The flavor was fine, but it could be a little richer in taste. I thought this would be a creamier soup, but it was very liquid-y; however the family ate & liked it. I followed the recipe to a "T" , but only used 1 can of Rotel (drained). The 1 can was plenty of - Read more ...
  9. I added some leftover yellow squash and bell peppers to it! This was a delicious soup!