Easy Low-Carb Taco Soup with Ground Beef – Creamy One-Pot Comfort Food

Ever wondered if you could enjoy the bold, satisfying flavors of taco night while sticking to your low-carb goals?

This isn’t another bland “diet” soup that leaves you hungry an hour later.

I’m talking about a rich, creamy low-carb taco soup that’s loaded with seasoned ground beef and melted cheese – the kind that actually fills you up and makes you forget you’re eating healthy.

KEY INFO

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 6
Difficulty level: Easy
Dietary tags: Low-carb, Keto, Gluten-free (with GF seasonings)

EQUIPMENT NEEDED

• Large Dutch oven or heavy-bottomed pot
• Sharp chef’s knife
• Cutting board
• Wooden spoon or spatula

Simple alternatives:
– Any large pot will work instead of Dutch oven
– Use pre-chopped vegetables to save time

INGREDIENTS

Main Components:

• 2 lbs ground beef (80/20 blend) / 900g (ground turkey works too)
• 1 medium onion, diced / 150g
• 1 red bell pepper, diced / 120g (any color works)
• 1 can diced tomatoes with green chilies (14.5 oz) / 410g, undrained
• 8 oz cream cheese / 225g, cubed (full-fat coconut cream for dairy-free)
• 1 cup sharp cheddar cheese / 100g, shredded (plus extra for serving)
• 3 cups beef broth / 720ml, low-sodium

Seasonings:

• 3 tbsp taco seasoning (check it’s gluten-free if needed)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Salt and black pepper to taste

For Serving:

• Fresh cilantro, chopped
• Diced avocado
• Sour cream
• Lime wedges

METHOD

1. Brown the beef in your Dutch oven over medium-high heat, breaking it up with your spoon as it cooks. This takes about 6-8 minutes – you want proper caramelization for maximum flavor.
2. Add onion and bell pepper to the browned beef. Cook for 4-5 minutes until the onion turns translucent and softens.
3. Drain excess fat if your beef was particularly fatty. Leave about 1 tablespoon in the pot for flavor.
4. Stir in taco seasoning, garlic, and cumin. Cook for 30 seconds until fragrant – this blooms the spices.

5. Add diced tomatoes with their juice and beef broth. Bring the mixture to a simmer, stirring to combine everything.
6. Add cubed cream cheese and stir continuously until completely melted. Critical: Keep the heat at medium-low to prevent the cream cheese from seizing up.

7. Fold in the shredded cheddar until melted and the soup becomes creamy. The soup should coat the back of your spoon lightly.
8. Simmer for 15-20 minutes to let flavors meld together. Visual cue: The soup should be thick enough that vegetables don’t immediately sink to the bottom.
9. Taste and adjust seasoning with salt, pepper, or more taco seasoning.
10. Serve immediately with your favorite toppings.

CRUCIAL TIPS

• Don’t rush the browning – properly caramelized beef makes all the difference in flavor
• Soften cream cheese first by leaving it at room temperature for 30 minutes if you forgot to cube it
• Add delicate toppings last – avocado and cilantro go on just before serving
• Stir constantly when melting cheese to prevent clumping or separation

STORAGE & VARIATIONS

Storage:

Keeps in the fridge for 4 days in airtight containers.
Freezes for up to 3 months – just reheat gently on the stovetop.

Scaling:

This recipe doubles perfectly for meal prep or feeding a crowd.
For smaller batches, halve everything but reduce simmer time to 10-12 minutes.

Common Mistakes:

• Adding cold cream cheese directly from fridge creates lumps
• Overcooking vegetables makes them mushy
• Using lean ground beef results in less flavor

Delicious Variations:

• Spicy version: Add diced jalapeños and a pinch of cayenne
• Dairy-free: Swap cream cheese for full-fat coconut cream
• Extra veggies: Throw in diced zucchini or cauliflower florets in the last 10 minutes
• Smoky twist: Add 1 tsp smoked paprika with the other seasonings

This soup gets better overnight as the flavors develop.
I actually prefer making it a day ahead when I’m meal prepping for the week.

The combination of rich cream cheese and sharp cheddar creates that restaurant-quality richness you’re craving, while keeping carbs under 6g per generous serving.

Your kitchen will smell like the best Mexican restaurant in town, and nobody will guess you’re eating low-carb.