Keto Taco Soup
A seven-ingredient keto taco soup built on browned ground beef, cream cheese and Rotel. Rich, creamy and Mexican-spiced, on the table in 25 minutes.
Ingredients
- 2 lbs ground beef or beef chorizo 85/15 ground beef preferred for flavor
- 16 oz cream cheese two 8-ounce packages, full-fat, at room temperature
- 20 oz Rotel diced tomatoes with green chilies two 10-ounce cans, original or mild
- 1 tablespoon adobo seasoning or taco seasoning check the carb content
- 2 teaspoons ancho chili powder
- 4 cups chicken broth low-sodium preferred
- 1-2 tablespoons cilantro fresh or dried, optional
- 1/2 cup shredded Mexican-blend cheese for garnish
- salt and black pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon, seasoning lightly with salt and pepper as it goes. Brown for 6–8 minutes — do not rush this, the caramelisation is where the depth of the finished soup comes from.
- While the meat browns, put both packages of room-temperature cream cheese into a soup pot or large saucepan. Add both cans of Rotel, the adobo seasoning and the ancho chili powder. Room-temperature cream cheese is what keeps the base lump-free.
- Drain any excess fat from the browned meat and add the meat to the pot. Stir over medium heat until the cream cheese melts down into a smooth, creamy base.
- Gradually pour in the chicken broth, stirring constantly. Start with about 2 cups and add more until the consistency is what you want. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally. Stir in the cilantro in the last few minutes and taste for seasoning.
Notes
Slow cooker: brown the meat first, then combine everything in the slow cooker and cook on low for 4–6 hours or high for 2–3 hours.
Instant Pot: brown the meat on sauté, add the remaining ingredients and pressure cook for 5 minutes with natural release.
Do not skip browning the meat — it is the single biggest flavor step. And add the broth gradually: you can always add more, but you cannot take it back.
Too thin? Add a pinch of xanthan gum, simmer uncovered, or stir in an extra 4 oz of cream cheese. Too thick? Add warm broth.
Variations: add 2–3 diced jalapeños for heat; swap in shredded rotisserie chicken (added in the last 10 minutes); or use turkey breakfast sausage — it renders far less fat than beef, so brown it in a lightly oiled pan and expect nothing to drain off.
Storage: keeps in the refrigerator for up to 5 days, or frozen for up to 3 months. Reheat gently; if the cream cheese base separates, whisk it back together.