Ingredients
Method
- Heat the pan, build the base: In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Add ground beef and cook until browned, about 6–7 minutes. Break it apart as it cooks.
- Sweat the aromatics: Toss in diced onion. Sauté until translucent — about 3 minutes. Add garlic last, cooking only 30 seconds. Chef’s tip: Don’t let garlic brown too much; it turns sharp and bitter.
- Spice infusion time: Stir in taco seasoning, paprika, and cumin. Let it bloom for 1 minute — this unlocks flavor and takes the soup from average to authentic.
- Deglaze & simmer: Pour in Rotel and beef broth, scraping any fond from the pan. Bring to a gentle simmer.
- Creamy transformation: Reduce heat to low. Stir in cream cheese, breaking it down until fully melted. Then swirl in heavy cream. Simmer uncovered for 8–10 minutes.
- Final touch: Taste, adjust salt and pepper, then ladle into bowls. Top generously — this is where the taco magic happens.
Notes
- Beef Choice: For best flavor, go with 80/20 ground beef—it renders just enough fat to deepen the flavor base without making the soup greasy. Grass-fed beef is a bonus if you want a cleaner finish.
- Creaminess Control: If the soup thickens more than you'd like after simmering, add a splash of warm broth or heavy cream to loosen it. For a thicker, stew-like texture, simmer uncovered a bit longer.
- Dairy-Free Swap: Prefer a dairy-free option? Use unsweetened coconut cream instead of heavy cream and try almond-based cream cheese. It changes the flavor slightly but keeps it keto.
- Spice Level: Want more heat? Add diced jalapeños, chipotle powder, or a pinch of cayenne during simmering. Like it mild? Stick to smoked paprika and leave the heat to the toppings.
- Storage Tips: This soup keeps beautifully for up to 4 days in the fridge. The flavor deepens overnight, making leftovers even better. Freeze in individual portions for quick keto lunches—just thaw overnight and reheat gently.