Low Carb Mexican Soup: A Creamy, Flavor-Packed Weeknight Saver

Low carb Mexican soup is the cozy, creamy bowl of comfort you didn’t know you needed—until now. It’s low in carbs, big on flavor, and perfect for those nights when dinner needs to feel like a warm hug but without wrecking your macros. Whether you’re chasing keto goals or just want a rich, cheesy soup that satisfies in under an hour, this one checks all the boxes.

Packed with ground beef, melty cream cheese, Rotel tomatoes, and a hit of spices, this low carb Mexican soup recipe comes together quickly and doesn’t taste like you’re giving anything up. Oh, and picky eaters? Yeah, they’ll be asking for seconds. Low carb Mexican soup doesn’t just make dinner easy—it makes it crave-worthy.

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What is Low Carb Mexican Soup?

Low carb Mexican soup is a creamy, savory, protein-rich bowl that brings bold, Tex-Mex vibes without all the usual carbs. It’s usually made with a base of ground beef or chicken, spiced tomatoes like Rotel, broth, and cheese—often cream cheese—to keep it rich and hearty. What makes this dish so special is that it satisfies all the cravings for something warm, cheesy, and slightly spicy, but without the pasta, rice, or beans that typically push soups over the carb edge.

In this version, we’ve leaned into simple ingredients that pack a punch, meaning it’s full-on flavor without a complicated grocery list. Plus, it’s flexible—you can dial up the heat, toss in more veggies, or keep it ultra simple depending on what’s in your fridge. Whether you’re keto, low carb curious, or just love a good soup, this one delivers.

Reasons to Try Low Carb Mexican Soup

Let’s be real—weeknight dinners can feel like a chore, especially when you’re trying to stick to low carb goals. But this low carb Mexican soup makes it easy. First, it’s fast—ready in under an hour, including prep. That’s faster than scrolling for takeout. Second, it’s ridiculously flavorful. The combination of cumin, garlic, spicy tomatoes, and creamy cheese gives it that restaurant-style richness, but in your favorite soup bowl. Third? It’s a hit with just about everyone.

Even folks who aren’t watching carbs won’t miss the tortillas or rice. It also works as an appetizer, lunch, or hearty dinner. Want to make it even more filling? Top it with sour cream, avocado, or shredded cheese. Or serve it next to Crock Pot Chicken and Rice for the carb lovers at your table. One pot, one bowl, no stress.

Ingredients Needed to Make Low Carb Mexican Soup

• 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 to Make Low Carb Mexican Soup

Let’s walk through the process of making this rich, comforting low carb Mexican soup—step by step. This recipe is quick, satisfying, and incredibly forgiving. Whether you’re a soup-making newbie or a seasoned pro, these detailed instructions will make sure your soup turns out creamy, flavorful, and ready to impress.

Step 1: Brown the Ground Beef and Green Onions

Start by heating a medium pot or large skillet over medium heat. Add 1 pound of ground beef and your chopped green onions (both the white and green parts for max flavor). As the beef cooks, break it up with a spatula or wooden spoon. This helps it cook evenly and gives you that signature crumbly texture that works so well in soup. You’re looking for the meat to be browned with no pink left—this usually takes about 7–10 minutes.

Once fully browned, drain off any excess grease. Skipping this step can make your soup feel overly heavy. If you’re unsure how to do this easily, check out our prep tips for cooking ground beef to avoid common mistakes.

Step 2: Melt in the Cream Cheese

Reduce the heat to low. Cut 4 ounces of cream cheese into chunks and add them to the browned meat. Stir continuously as the cream cheese melts. This part takes a little patience—it doesn’t melt instantly—but it’s worth it. The cheese will slowly blend into the meat, forming a smooth, creamy base. Don’t rush this step; melting too fast can cause separation. A gentle, slow stir is key.

Need a dairy-free option or want to switch it up? Visit our ingredient substitutions guide for ideas like using dairy-free cream cheese alternatives.

Step 3: Add the Tomatoes and Broth

Once the cream cheese is fully incorporated, pour in a 10-ounce can of Rotel tomatoes (don’t drain them—keep the juices for flavor) and 1½ cups of chicken broth. Stir it all together gently but thoroughly. This is where your soup starts to take on those rich Mexican-inspired flavors.

If you prefer a bit more kick, try swapping mild Rotel for the hot variety or adding a pinch of crushed red pepper. Or for something more mellow, check out how we balance spice in our slow cooker white chicken chili.

Step 4: Season Like You Mean It

Next, it’s time to season. Add 1 teaspoon each of garlic powder and ground cumin. Then sprinkle in Tony’s Creole seasoning to taste. Don’t go overboard here—start with a little, taste, and adjust as needed. Every batch of seasoning is slightly different in saltiness and heat, so it’s best to build flavor gradually.

Want to make your own spice blend? Take a peek at the flavor combos we use in our easy creamy coconut milk chicken for inspiration.

Step 5: Simmer to Build Flavor

Raise the heat slightly and bring your soup to a gentle simmer. Once it starts bubbling lightly, lower the heat to medium-low. Let it simmer uncovered for 30 to 60 minutes. Stir every now and then to keep the soup from sticking to the bottom of the pot. The longer it simmers, the richer and thicker it becomes.

If you’re short on time, 30 minutes will still give you great flavor. But if you can wait the full hour? Oh, it’s worth it. The broth reduces slightly, and all those bold spices meld into something seriously comforting. This step-by-step simmering process is what sets a good soup apart from a great one.

Step 6: Taste and Top It Off

Before serving, give your soup a final taste. Add more seasoning if it needs it—maybe a dash more garlic, an extra pinch of salt, or even a squeeze of lime to brighten things up. Then ladle it into bowls and go wild with toppings. Think chopped green onions, shredded cheese, avocado slices, jalapeños, or a dollop of sour cream.

For more topping inspiration, check out our post on hearty beef stuffed bell peppers, where we share topping tricks that work across multiple dishes.

By following this step-by-step method, you’ll end up with a bowl of low carb Mexican soup that’s not only full of flavor but also satisfying enough to stand as a full meal. It’s warm, creamy, and totally crowd-pleasing—even if your crowd isn’t keto.

Want to double it for meal prep or freeze some for later? Head to the storage and reheating tips section below for all the details.

Let me know if you’d like this formatted as a printable recipe card next!

What to Serve with Low Carb Mexican Soup

This soup can totally fly solo, but pairing it with something extra doesn’t hurt—especially if you’re feeding a mixed crowd. For the low carb folks, a crisp side salad with avocado and a tangy vinaigrette makes a nice contrast. You could also do a few roasted veggies or some keto cheese crisps for crunch. If carbs aren’t an issue for others at the table, warm tortillas or cheesy burrito casserole are great sides that feel right at home next to the soup. Even just a hunk of crusty bread for dipping can make it feel like a full-on feast.

Key Tips for Making Low Carb Mexican Soup

• Use full-fat cream cheese for best flavor and creaminess—low fat versions tend to get grainy.
• Let the soup simmer longer if you have time. The flavors deepen the longer they hang out together.
• Don’t skip the drain step when cooking your beef; extra grease can make the soup feel heavy.
• Customize your heat. If you like more spice, use spicy Rotel or add a dash of hot sauce.
• Make it ahead. The flavors are even better the next day—perfect for meal prep or leftovers.
• Want a similar warm bowl with different flavors? Try this coconut cilantro chicken soup for a lighter, herby twist.

Storage and Reheating Tips for Low Carb Mexican Soup

This soup is a meal-prepper’s dream. Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, you can use the microwave or a small pot over medium heat. If it’s thickened in the fridge (thanks, cheese!), just add a splash of broth or water to loosen it back up. You can also freeze this soup for up to 2 months—just cool it completely before storing in freezer-safe containers. Thaw overnight in the fridge and reheat gently. Avoid overheating it too fast or the cream cheese may separate. Still totally edible, just not as smooth.

FAQs

Is this low carb Mexican soup keto-friendly?
Yes! It’s high in fat and protein and low in carbs, making it a solid keto meal.

Can I use ground turkey instead of beef?
Absolutely. Just make sure to season well since turkey is milder than beef.

Is this soup spicy?
It’s mildly spicy from the Rotel, but you can tone it down or crank it up based on your spice preference.

Can I add vegetables?
Yes! Try zucchini, cauliflower rice, or spinach for extra nutrition without many carbs.

What’s the best broth to use?
Chicken broth is great for a lighter flavor, but beef broth works well if you want something heartier.

Final Thoughts

Low carb Mexican soup isn’t just another keto recipe—it’s comfort food done right. With minimal prep, big bold flavors, and creamy, cheesy goodness in every spoonful, it’s a meal that’ll find its way into your regular rotation whether you’re counting carbs or not. It’s that perfect blend of cozy and convenient, and honestly, it tastes way too good to be this easy. Looking for more delicious low-carb comfort meals? Don’t miss our homemade white chicken lasagna soup or easy homemade beef chili. They’ve got the same soul-warming vibe—with their own twist.

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