Low-Carb Cheesy Taco Soup (No Beans)
Prep time: 5 mins | Cook time: 20 mins | Servings: 6
Ingredients
1.5 lbs Ground Beef (or ground turkey)
1 block (8 oz) Cream Cheese,
softened and cubed
1 can (10 oz) Ro-Tel (Diced tomatoes with green chilies)
– Do not drain2-3 cups Beef Broth (depending on how thick you like it)
2 tbsp Taco Seasoning (ensure it has no added sugar/cornstarch)
1 cup Shredded Cheddar CheeseOptional Toppings:
Sliced avocado,
sour cream,
or fresh cilantro.
Instructions
Brown the Meat:
In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked.
Drain the excess fat.Season:
Stir in the taco seasoning and the canned tomatoes (with their juices). Let it simmer for 2 minutes.
Make it Creamy:
Lower the heat to medium-low. Add the cubed cream cheese.
Stir constantly until the cream cheese is completely melted and well combined with the meat.
Simmer:
Pour in the beef broth. Bring the soup to a gentle simmer (do not boil rapidly) for about 10–15 minutes to let the flavors meld.
Finish with Cheese:
Stir in the shredded cheddar cheese right before serving until melted.
Nutrition Profile (Per Serving)Net Carbs: ~5.5gProtein: ~25gFat: ~32gPro Tip: If you want to prep this for the whole week, it tastes even better the next day! Just store it in an airtight container in the fridge.
