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Low Carb Taco Soup

Low carb taco soup combines browned ground beef, tomatoes, green chiles, and warm spices in a creamy broth. Simmered in one pot and finished with cream cheese, it has a smooth texture and satisfying taco flavor.
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Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp avocado oil
  • 1 lb ground beef 85% lean
  • 0.5 cup yellow onion chopped
  • 0.5 cup bell pepper chopped
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cup beef broth
  • 1 can (14.5 oz) diced tomatoes preferably no-salt-added
  • 1 can (4 oz) diced green chiles
  • 4 oz cream cheese softened and cut into cubes

Equipment

  • 1 5-quart pot

Method
 

  1. Heat the avocado oil in a 5-quart pot over medium-high heat.
  2. Add the ground beef, onion, and bell pepper. Cook for 8 to 10 minutes, breaking up the beef, until it is browned and reaches 160°F; drain excess fat if needed.
  3. Stir in the garlic, chili powder, cumin, paprika, oregano, salt, and black pepper, and cook for 30 seconds.
  4. Add the beef broth, diced tomatoes, and green chiles, then bring to a boil.
  5. Reduce the heat and simmer uncovered for 15 minutes.
  6. Reduce the heat to low and whisk in the softened cream cheese until fully melted and the soup is smooth, about 3 to 5 minutes; do not let the soup boil.

Notes

For the smoothest texture, soften and cube the cream cheese before adding it. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream cheese broth may separate. For a dairy-free variation, use dairy-free cream cheese.