Low Carb Mexican Soup

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Last Updated on September 3, 2025 by Casia Valdés

This Low Carb Mexican Soup is the ultimate comfort food without the carb overload. It’s creamy, savory, lightly spicy, and packed with satisfying flavors—all in one bowl. With just a few staple ingredients and minimal prep, you can have a rich, hearty soup on the table in under an hour. Whether you’re living a keto lifestyle, watching your carb intake, or just craving a lighter Tex-Mex meal, this soup hits the spot.

This is one of those recipes I stumbled upon when trying to clean out the fridge and ended up loving so much it became a regular in our rotation. My grandmother used to make a beefy tomato soup with spicy notes, and this version is a low-carb twist that still feels like a warm hug in a bowl.

Why You’ll Love This Recipe

  • Low carb and keto-friendly – only a few net carbs per serving

  • Quick and easy – less than 10 minutes of prep

  • Ultra creamy – thanks to the cream cheese base

  • Family-friendly – mild heat but bold flavor

  • Great for leftovers – even better the next day

Ingredients (Serves 4)

  • • 1 lb ground beef, browned and drained

  • • 2 green onions, chopped

  • • 1 (10 oz) can mild Rotel tomatoes with chilies

  • • 4 oz cream cheese

  • • 1½ cups chicken broth

  • • 1 tsp garlic powder

  • • 1 tsp ground cumin

  • • Tony’s Creole seasoning, to taste

Instructions

Brown the Ground Beef

  • • In a medium pot or large skillet, cook the ground beef with chopped green onions over medium heat.

  • • Break the meat apart as it browns to ensure even cooking.

  • • Once browned, drain any excess grease and return to heat.

Add the Cream Cheese

  • • Lower the heat and stir in the cream cheese.

  • • Stir until completely melted and combined with the beef.

  • • This creates the creamy, savory base for your soup.

Add Tomatoes and Broth

  • • Pour in the Rotel tomatoes with their juices and the chicken broth.

  • • Stir well to combine.

Season and Simmer

  • • Add garlic powder, cumin, and Tony’s seasoning to taste.

  • • Bring the soup to a gentle simmer over medium-low heat.

  • • Cook uncovered for 30–60 minutes, stirring occasionally to prevent sticking.

Serve Hot

  • • Taste and adjust seasoning as needed.

  • • Ladle into bowls and top with chopped green onion, shredded cheese, avocado, or sour cream if desired.

Serving Suggestions

  • • Serve with a side of cauliflower rice for extra volume

  • • Top with shredded cheddar, sour cream, or avocado slices

  • • Scoop it up with low-carb tortilla chips

  • • Add a squeeze of lime juice or sprinkle with fresh cilantro

Tips & Variations

  • Spicy Version: Use hot Rotel or add diced jalapeños

  • Make it cheesy: Add ½ cup shredded cheddar or pepper jack before simmering

  • Bulk it up: Stir in chopped spinach or cauliflower rice before serving

  • Add richness: Stir in 2 tbsp heavy cream during the final 10 minutes

  • Swap the meat: Try ground turkey or sausage instead of beef

Frequently Asked Questions

How many carbs per serving?
Each serving has about 4–5g net carbs depending on the brand of cream cheese and Rotel used.

Can I make it in a slow cooker?
Yes! Brown the beef first, then combine all ingredients in a slow cooker and cook on low for 4–6 hours.

Is this soup freezer friendly?
Absolutely. Let it cool completely and store in airtight containers for up to 2 months.

Can I double the recipe?
Yes, just double all ingredients for 8 servings. The cooking time remains the same.

Can I make it dairy-free?
You can omit the cream cheese and add a splash of unsweetened almond milk or coconut milk, though it won’t be as creamy.

Final Thoughts

This Low Carb Mexican Soup is a dream come true for anyone looking to enjoy bold Mexican flavors without breaking their carb goals. It’s easy, comforting, and versatile—perfect for meal prep or a quick weeknight dinner. The cream cheese gives it a luxuriously smooth texture, while the Rotel adds just the right amount of zesty heat.

Whether you’re on keto, low carb, or just in need of a fast soup that satisfies, this one’s a keeper. Keep it simple, or load it up with your favorite toppings and enjoy a bowl of guilt-free comfort food!

Low Carb Mexican Soup

This creamy low carb Mexican soup is packed with ground beef, tomatoes, and cheese. A quick keto dinner packed with flavor and ready in under an hour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 lb ground beef browned and drained
  • 2 green onions chopped
  • 1 10 oz can mild Rotel tomatoes with chilies
  • 4 oz cream cheese
  • 1½ cups chicken broth
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • Tony’s Creole seasoning to taste

Method
 

Brown the Ground Beef
  1. In a medium pot or large skillet, cook the ground beef with chopped green onions over medium heat.
  2. Break the meat apart as it browns to ensure even cooking.
  3. Once browned, drain any excess grease and return to heat.
Add the Cream Cheese
  1. Lower the heat and stir in the cream cheese.
  2. Stir until completely melted and combined with the beef.
  3. This creates the creamy, savory base for your soup.
Add Tomatoes and Broth
  1. Pour in the Rotel tomatoes with their juices and the chicken broth.
  2. Stir well to combine.
Season and Simmer
  1. Add garlic powder, cumin, and Tony’s seasoning to taste.
  2. Bring the soup to a gentle simmer over medium-low heat.
  3. Cook uncovered for 30–60 minutes, stirring occasionally to prevent sticking.
Serve Hot
  1. Taste and adjust seasoning as needed.
  2. Ladle into bowls and top with chopped green onion, shredded cheese, avocado, or sour cream if desired.