Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot over medium-high heat until no longer pink, then drain excess fat. You should see browned edges and clear juices in the pot.
Sauté the aromatics
- Sauté the onion and green bell pepper for 4 minutes over medium heat, stirring until softened. Add minced garlic and cook for 1 more minute, until fragrant.
Bloom the spices
- Add taco seasoning, cumin, smoked paprika, and cayenne, then cook for 1 minute. The mixture should look darker and smell toasted.
Simmer the soup
- Add Rotel tomatoes, diced tomatoes, and beef broth, then bring to a boil. Once boiling, simmer for 12 minutes so the flavors meld and the liquid looks slightly reduced.
Make it creamy
- Reduce heat to low and add softened cream cheese in pieces, stirring until fully melted. The soup should turn smooth and glossy.
- Stir in heavy cream and simmer gently for 5 minutes. Look for small, slow bubbles and a creamy consistency without boiling hard.
Serve with keto toppings
- Serve the soup topped with sour cream, shredded cheddar, diced avocado, and jalapeños. Finish with cilantro for a fresh green pop.
Notes
Pro tip: soften the cream cheese so it melts fast—add it in pieces over low heat and stir until no lumps remain. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove until hot (avoid a hard boil to prevent separation). Freezing is not recommended for the creamiest texture. For a dairy-light option, use half-and-half plus a reduced amount of cream cheese, but expect a slightly thinner, less rich result.