Creamy Beef Taco Soup with Cream Cheese Thickener

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A savory, spiced soup featuring ground beef and a rich cream cheese base for a satisfying keto dinner. This Mexican-inspired keto recipe, ready in about 40 minutes, pairs ground beef, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 1 large, diced onion
• 2 cloves, minced garlic
• 1, diced green bell pepper
• 1 can (14 oz), no salt added diced tomatoes
• 1.5 cups beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 4 oz, cubed cream cheese
• 1/4 cup sour cream
• to taste salt
• to taste pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 lb ground beef and cook, breaking it up with a spoon, until browned (6-7 minutes). Drain excess fat.
2. Step 2: Add 1 large diced onion, 2 minced garlic cloves, and 1 diced green bell pepper to the pot, cooking for 5 minutes until vegetables soften.
3. Step 3: Stir in 1 can diced tomatoes (with juice), 1.5 cups beef broth, 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp smoked paprika. Bring to a simmer and cook for 10 minutes.
4. Step 4: Reduce heat to low and stir in 4 oz cubed cream cheese until melted and soup thickens. Stir in 1/4 cup sour cream. Season with salt and pepper to taste.