Low Carb Mexican Soup: A Creamy, Flavor-Packed Weeknight Saver
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.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
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
Instructions
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.
4. Lower the heat and stir in the cream cheese.
5. Stir until completely melted and combined with the beef. This creates the creamy, savory base for your soup.
6. Pour in the Rotel tomatoes with their juices and the chicken broth. Stir well to combine.
7. Add garlic powder, cumin, and Tony’s seasoning to taste.
8. Bring the soup to a gentle simmer over medium-low heat.
9. Cook uncovered for 30–60 minutes, stirring occasionally to prevent sticking.
10. Taste and adjust seasoning as needed.
11. Ladle into bowls and top with chopped green onion, shredded cheese, avocado, or sour cream if desired.
Notes
Top with keto-friendly garnishes like avocado, sour cream, shredded cheese, or additional green onions.
For extra spice, use hot Rotel or add a pinch of cayenne pepper.
This soup keeps well and can be reheated for easy low-carb lunches or dinners.
Find it online: https://cookingwithramsay.com/low-carb-mexican-soup/