1. Brown the beef
Heat the oil or butter in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
2. Add the vegetables
Add the diced onion and cook for 2–3 minutes. Stir in the garlic and cook for another 30 seconds.
3. Season
Add the taco seasoning, cumin, paprika, salt, and black pepper. Stir well so the beef is coated in the spices.
4. Add the tomatoes and broth
Pour in the diced tomatoes and beef broth. Stir everything together and bring the soup to a gentle boil.
5. Simmer
Reduce the heat and simmer uncovered for about 10–15 minutes, allowing the flavors to develop.
6. Make it creamy
Lower the heat. Add the softened cream cheese and stir until completely melted and incorporated.
7. Add the cheese and cream
Stir in the shredded cheddar cheese and heavy cream. Continue cooking gently until the cheese melts and the soup becomes creamy. Avoid boiling after adding the dairy.
8. Taste and adjust
Taste the soup and add more taco seasoning, salt, pepper, or cumin if desired.
9. Serve
Ladle into bowls and garnish with fresh cilantro or parsley. You can also add a little extra shredded cheese on top.
🌮 Optional Keto Toppings
- Shredded cheddar
- Sour cream
- Avocado
- Fresh cilantro
- Jalapeños
- Sliced green onions
Enjoy this creamy, cheesy taco soup while it’s hot! 🥣❤️
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