Step 1: Brown the Meat
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain excess grease if needed.
Step 2: Sauté the Aromatics
- Stir in the diced onion and cook for 3–4 minutes, until softened.
- Add the garlic and taco seasoning, cooking for another 1 minute, until fragrant.
Step 3: Build the Soup Base
- Pour in the beef broth, diced tomatoes with green chilies, and additional green chilies if using.
- Bring the mixture to a boil, then reduce the heat and simmer for 10–15 minutes to let the flavors meld.
Step 4: Add the Creaminess
- Lower the heat to medium-low and stir in the cream cheese. Stir until fully melted and incorporated.
- Add the heavy cream and shredded cheddar cheese, stirring until smooth and creamy.
Step 5: Taste and Serve
- Taste the soup and adjust seasoning with salt or additional taco seasoning if needed.
- Ladle the soup into bowls and garnish with your favorite toppings.
Why You’ll Love This Recipe
- Low-Carb and Keto-Friendly: Packed with fats, protein, and taco flavors, without the carbs.
- Quick and Easy: Ready in under 30 minutes with minimal prep.
- Customizable: Add your favorite toppings or swap beef for chicken or turkey.
Pro Tips for Success
- Smooth Cream Cheese: Make sure the cream cheese is softened to prevent lumps.
- Adjust Spice Level: Add more chili powder or jalapeños for extra heat, or use mild ingredients for a milder version.
- Thicker Soup: Simmer longer to reduce the broth for a thicker consistency.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally.
- Freeze: This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
This Keto Taco Soup is a flavorful and creamy one-pot dish that’s sure to satisfy your taco cravings while keeping you on track with your keto goals. 🌮🍲✨