Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Difficulty: Easy
Net Carbs: Approximately 4–6g per serving, depending on ingredients
A rich, creamy, cheesy soup loaded with Mexican-inspired spices, tender ground beef, tomatoes, peppers, and plenty of melted cheese. There are no beans, making it a satisfying low-carb option for a cozy lunch or dinner.
Ingredients
For the Soup
1 lb (450g) ground beef
1 tbsp olive oil, if needed
½ medium onion, finely diced
1 small green bell pepper, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, preferably no-sugar-added
3 cups beef broth, preferably low-sodium
1 cup heavy cream
8 oz (225g) cream cheese, softened and cut into cubes
1½ cups shredded sharp cheddar cheese
½ cup shredded Monterey Jack cheese
1 small jalapeño, finely diced, optional
Mexican Seasoning
2 tsp chili powder
1½ tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp onion powder
½ tsp garlic powder
¼ tsp cayenne pepper, optional
½ tsp salt, or to taste
¼ tsp black pepper
Optional Toppings
Shredded cheddar cheese
Sliced avocado
Chopped cilantro
Sliced jalapeños
Sour cream
Diced green onions
Fresh lime wedges
Crushed pork rinds for a low-carb crunch
Instructions
- Brown the beef
Heat a large soup pot or Dutch oven over medium heat.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until browned and cooked through.
Drain excess grease if necessary.
- Add the vegetables
Add the diced onion and bell pepper to the beef.
Cook for 3–4 minutes, until the vegetables begin to soften.
Add the minced garlic and jalapeño and cook for another 30–60 seconds.
- Add the Mexican spices
Add chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, cayenne, salt, and black pepper.
Stir well and cook for about 30 seconds to release the spices’ aroma.
- Add tomatoes and broth
Pour in the diced tomatoes and beef broth.
Stir everything together and bring the soup to a gentle simmer.
Reduce the heat to low and simmer uncovered for about 10 minutes.
- Make it creamy
Lower the heat.
Add the softened cream cheese a few cubes at a time, stirring continuously until completely melted and incorporated.
Slowly pour in the heavy cream while stirring.
Do not bring the soup to a hard boil after adding the dairy, as high heat can cause the dairy to separate.
- Add the shredded cheese
Gradually add the cheddar and Monterey Jack, stirring after each addition until melted and smooth.
Continue stirring until the soup becomes thick, creamy, and cheesy.
- Adjust the consistency
If the soup is thicker than you prefer, add another ¼–½ cup of warm beef broth.
Taste and adjust the salt, pepper, chili powder, or cayenne.
- Serve
Ladle the soup into bowls.
Top with shredded cheese, avocado, cilantro, jalapeños, sour cream, or green onions.
Finish with a squeeze of fresh lime for a bright Mexican-inspired flavor.
Tips for the Best Cheesy Soup
Use freshly shredded cheese: Pre-shredded cheese can contain starches that make the soup less smooth.
Keep the heat low: Once the cream cheese and shredded cheese are added, avoid boiling.
Soften the cream cheese: This helps it melt much more quickly and prevents lumps.
Want it thicker? Add a little extra cream cheese or shredded cheese.
Want it thinner? Add warm beef broth a little at a time.
Want more heat? Add extra jalapeño, cayenne, chipotle powder, or a few dashes of hot sauce.
Want more vegetables? Add small amounts of zucchini, cauliflower, mushrooms, or spinach while keeping the overall carb count in mind.
Protein Variations
Chicken Cheesy Soup
Replace ground beef with 2–3 cups shredded cooked chicken.
Taco Soup
Use ground beef or ground turkey and add extra taco seasoning.
Sausage Version
Use cooked Mexican-style sausage or chorizo. Check the nutrition label because some varieties contain added carbohydrates.
Turkey Version
Use lean ground turkey for a lighter soup.
Low-Carb Topping Ideas
Avocado
Sour cream
Fresh cilantro
Jalapeño
Green onion
Shredded cheese
Lime juice
Pork-rind crumbs
A spoonful of salsa with no added sugar
Avoid traditional tortilla chips, corn chips, and beans if you want to keep the recipe very low in carbohydrates.
Nut & Allergen Information
Peanuts: None in the basic recipe.
Tree nuts: None in the basic recipe.
Dairy: Yes. This recipe contains cream cheese, cheddar, Monterey Jack, heavy cream, and optional sour cream.
Gluten: The basic ingredients are naturally gluten-free, but always check packaged broth, seasoning blends, cream cheese, and other processed ingredients.
Soy: Check packaged cheeses and broth if you need the recipe to be soy-free.
Eggs: None in the basic recipe.
Beans: None.
Nut-Free
This recipe is naturally nut-free as written, provided all packaged ingredients are free from cross-contact.
Approximate Nutrition
Per serving, assuming 6 servings and without optional toppings:
Calories: ~470
Protein: ~27g
Fat: ~37g
Total Carbohydrates: ~7g
Fiber: ~1–2g
Net Carbohydrates: ~5–6g
Nutrition is an estimate and can vary substantially depending on the brands of cheese, cream cheese, tomatoes, broth, and other ingredients used.
Storage
Allow leftovers to cool and refrigerate promptly in a covered container.
Refrigerator: Enjoy within 3–4 days for best quality.
Freezer: Because this soup contains a significant amount of dairy, freezing can sometimes cause the texture to become grainy or separate. If you plan to freeze it, the texture may be better if the dairy components are added after thawing and reheating.
Reheating: Reheat gently over low to medium-low heat, stirring frequently. Add a splash of broth if the soup has thickened.
Q&A
Can I make this soup without beans?
Yes! That’s one of the main features of this recipe. It gets its heartiness from the ground beef and cheese instead of beans.
Is this soup keto-friendly?
It can fit a keto-style low-carb diet, depending on your individual carbohydrate target and the specific ingredients used. Check the nutrition labels on your tomatoes, broth, dairy products, and seasonings.
How do I keep the cheese from becoming grainy?
Use freshly shredded cheese, keep the heat low, and add the cheese gradually while stirring. Avoid boiling after adding dairy.
Why isn’t my cream cheese melting?
Make sure it is softened before adding it. Cutting it into small cubes also helps it melt faster.
Can I use ground turkey instead of beef?
Yes. Ground turkey works very well and produces a lighter soup.
Can I make it without heavy cream?
Yes. You can use additional broth and cream cheese, although the soup will be slightly less rich.
Can I use pepper jack cheese?
Absolutely. Pepper Jack is excellent if you want extra spice and a little more Mexican-style flavor.
Can I add corn?
You can, but corn contains more carbohydrates than many low-carb vegetables. If you’re aiming for under 6g net carbs per serving, it’s better to leave it out or use a very small amount.
Can I add beans?
Traditional taco soup often contains beans, but adding them will increase the carbohydrate content. For this particular low-carb version, they’re intentionally omitted.
How can I make it spicier?
Add diced jalapeño, cayenne pepper, chipotle powder, hot sauce, or pepper Jack cheese.
Can I make it in a slow cooker?
Yes. Brown the beef first, then add the beef, vegetables, tomatoes, broth, and seasonings to the slow cooker. Cook until the vegetables are tender. Add the cream cheese, heavy cream, and shredded cheese toward the end and stir until smooth.
What can I serve with this soup?
For a low-carb meal, serve it with avocado, a green salad, roasted vegetables, or a small side of cauliflower rice.
Can I make this vegetarian?
Yes, but you’ll need to replace the beef with a suitable meat-free protein and use vegetable broth. The resulting soup will have a different flavor and nutrition profile.
Why You’ll Love This Recipe
✔ No beans
✔ Low-carb
✔ Creamy and cheesy
✔ Mexican-inspired flavor
✔ One-pot meal
✔ High in protein
✔ Easy to customize
✔ Family-friendly
✔ Great for meal prep
✔ Perfect for a cozy dinner
