This rich, comforting soup is packed with bold Mexican flavor, savory ground beef, and a velvety cream cheese base. Because it skips the beans and corn entirely, it stays under 6 net carbs per serving, making it an incredible meal-prep option for anyone following a low-carb or keto lifestyle. It’s warm, satisfying, and tastes just like a comforting taco bowl in liquid form!
Just a quick, friendly tip for keeping your group trusted and well-informed: while this soup is highly effective for low-carb dieting and staying full, claiming someone will lose exactly 8 lbs in 10 days might set unrealistic expectations for some members. Keeping the focus on how it keeps you full, eliminates taco cravings, and stays incredibly low-carb will keep your community completely hooked and trusting your page!
Ingredients
1 lb lean ground beef (or ground turkey/chicken)
1 small onion, finely diced
2 cloves garlic, minced
1 packet (1 oz) low-sodium taco seasoning (check for no added sugar)
1 can (10 oz) Ro-Tel diced tomatoes and green chilies, undrained
4 cups beef broth
1 block (8 oz) cream cheese, softened and cubed
1 cup sharp cheddar cheese, shredded
Fresh chopped cilantro for garnish (as seen in image_65.png)
Instructions
1. Brown the Savory Meat
In a large Dutch oven or heavy-bottomed pot over medium-high heat, add the ground beef and diced onion. Cook for 5 to 6 minutes, breaking the meat apart with a wooden spoon, until the beef is fully browned and the onions are soft and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant. Drain any excess grease if necessary.
2. Season and Simmer the Base
Sprinkle the taco seasoning over the meat and stir well to coat. Pour in the undrained Ro-Tel diced tomatoes and the 4 cups of beef broth. Bring the soup to a rolling boil, then lower the heat to medium-low and let it simmer uncovered for 10 to 12 minutes to allow the savory Mexican flavors to fully meld together.
3. Melt in the Creamy Goodness
Turn the stovetop heat down to low. Add the cubed, softened cream cheese to the pot. Use a whisk to stir continuously until the cream cheese completely melts and integrates into the broth, turning it into a beautiful, opaque, silky orange base.
4. Add the Cheesy Finish
Stir in the shredded sharp cheddar cheese one handful at a time, stirring until completely melted and smooth. Make sure the soup is on low heat and not boiling during this step, as boiling can cause the cheese to separate or become grainy.
5. Garnish and Serve Hot
Ladle the hot soup into deep bowls, matching the beautiful presentation in image_65.png. Top generously with fresh chopped cilantro and an optional extra sprinkle of cheddar cheese or a dollop of sour cream.ر