This keto taco soup is low-carb and full of ground beef, cream cheese, heavy cream, and spices. Freezing is not recommended.
Ingredients
- ground beef: 1 pound
- onion: 0.5 cup (chopped)
- garlic: 2 clove (minced)
- ground cumin: 1 Tbsp
- chili powder: 1 tsp
- cream cheese: 1 pack (8 ounce pack, softened)
- beef broth: 2 cans (14.5 ounce cans)
- tomatoes and green Chilis (such as RO*TEL): 2 cans (10 ounce cans, diced)
- heavy cream: 0.5 cup
- salt: 2 tsp (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Drain and discard grease. Add cumin and chili powder; cook 2 minutes more. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Stir in broth, diced tomatoes and green chiles, heavy cream, and salt. Cook until heated through, about 10 minutes more. Dotdash Meredith Food Studios
