Growing up on a low-carb diet, I always missed those warm, hearty soups my friends would eat during cold weather. Most of them were loaded with beans and corn – definitely not keto-friendly. That’s when I started experimenting in the kitchen and came up with this queso keto taco soup. It has all the Mexican flavors I love, with plenty of cheese and meat, but none of the carbs that would kick me out of ketosis. Now when my friends come over for dinner, they can’t even tell it’s a keto recipe – they just know it’s good.
Ingredient Substitutions
For the minced beef, ground turkey or chicken can be used as leaner alternatives, maintaining protein content while reducing saturated fat. Adjust cooking time as poultry may cook faster than beef. Vegetarian options include crumbled tempeh or textured vegetable protein (TVP), which offer similar texture and protein content. For cream cheese, Greek yogurt can be substituted to reduce fat and increase protein. Use slightly less yogurt and strain it if necessary to achieve a thicker consistency. Heavy cream can be replaced with unsweetened almond milk or coconut milk for a dairy-free version. These alternatives are lower in calories and fat, but may slightly alter the soup’s richness. Adjust the quantity to maintain desired thickness and add a small amount of coconut oil if a richer mouthfeel is needed.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 90-100 g
- Fat: 80-90 g
- Carbohydrates: 20-30 g
Ingredients
- 1 pound minced beef
- 1/2 small onion, diced
- 6 ounces softened cream cheese
- Two cans (10 ounces each) diced tomatoes with green chilies
- 1/2 cup heavy cream
- 2 1/2 cups beef stock
- 1 teaspoon garlic powder
- 1 packet taco spices
- Salt, to taste
- Black pepper, to taste
Step 1: Brown the Beef and Onions
Place a large pot over medium heat and add 1 lb of ground beef along with 1/2 a small chopped onion.
Cook the mixture, breaking the beef into small chunks as it browns, for about 8-10 minutes.
Once the beef is browned, carefully drain off any excess grease to keep the dish from becoming overly oily.
Step 2: Incorporate the Cream Cheese
Add 6 oz of softened cream cheese to the browned beef and onion mixture.
Using a wooden spoon, mix well to ensure the cream cheese melts and is incorporated smoothly.
Break up any large chunks of cream cheese to create a uniform texture.
Step 3: Add Broth, Tomatoes, and Seasonings
Stir in the remaining ingredients: two 10 oz cans of Rotel tomatoes, 2 1/2 cups of beef broth, 1/2 cup of heavy whipping cream, and one packet of taco seasoning.
Mix thoroughly to combine all the ingredients well.
Step 4: Simmer the Soup
Reduce the heat to low and allow the soup to simmer for about 30 minutes.
Stir occasionally to prevent sticking and to allow the flavors to meld together beautifully.
Step 5: Final Seasoning
Before serving, taste the soup and adjust the seasoning by adding salt and pepper to your preference.
This will enhance the flavors and ensure the soup is as delicious as possible.
Step 6: Serve and Garnish
For an extra special touch, serve the soup topped with your choice of shredded cheese, sour cream, jalapenos, guacamole, or fresh cilantro.
These garnishes add flavor and texture, making the soup even more inviting and delicious.
