This low carb Mexican soup delivers comforting warmth with a rich, creamy base and layers of bold, familiar flavors. It’s a satisfying bowl that brings together seasoned ground beef, tender vegetables, and just the right touch of spice. Despite its hearty profile, the soup remains light on carbs, making it a great option for those who want comfort food without straying from their nutritional goals.
The blend of spices and Rotel tomatoes infuses each spoonful with a gentle heat and depth, while the cream cheese and heavy cream create a velvety texture that feels indulgent yet balanced. It’s a dependable recipe for busy evenings, especially because it comes together quickly and requires only staple ingredients.
What makes this soup truly appealing is its adaptability. You can easily adjust the spice level, enrich it with low-carb additions, or customize the broth thickness to match your preference. It reheats beautifully, making it ideal for meal prep or next-day lunches.
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Whether served as a main dish or alongside a crisp salad, this soup brings flavor, comfort, and convenience to your table. Each bowl feels like a warm embrace with a Mexican-inspired twist.
Servings and Timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 celery stalks, chopped
- 1–2 tbsp low-carb taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 (10 oz) can Rotel tomatoes (or diced tomatoes with green chiles)
- 4 cups beef broth
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- Fresh cilantro or parsley for garnish
Instructions:
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