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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.
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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.