Cheezy Taco Soup (keto)

I had a hankerin’ for a cheezy soup, something that had a Latin flair. I looked around at recipes and decided I needed to make my own. So, if it’s cold outside, this is a pretty tasty way to warm up.

Judge not the cheezy soup…

What you’ll need:

  • 1 lb ground beef
  • 1 cup chopped onion
  • 8 oz chorizo sausage
  • 4 cloves garlic, minced
  • 4 tsp ground cumin
  • 2 tsp chili powder
  • 2 8 oz packages of cream cheese, softened
  • 32 oz beef broth
  • 2 10 oz cans of diced tomatoes, I use Rotel Chipotle
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese
  • salt to taste

Got all the stuff? Are you sure? You’d better double check. Okay, now?

Let’s go!

  1. In a skillet over medium-high heat, cook up the beef, chorizo, onions and garlic until the beef is browned through. Remove the skillet from heat and transfer the ground beef to a soup pot using a slotted spoon and draining the grease (a little can make the trip, more fat = more flavor).
  2. in the soup pot, add in the spices and cook the mixture some more over medium-high heat, about another 2 minutes.
  3. Now, in pieces, drop in the cream cheese and use a utensil to smash up the chunks and combine the cheese with the meat and no big white chunks remain. Should take around 3 minutes.
  4. Okay, stir in the broth, tomatoes, and cream and heat through. When hot again, add in the cheddar cheese a little bit at a time and let it melt into the broth.
  5. Taste the soup, adjust the salt to your taste, and serve.

This was pretty quick and easy and makes about 6 – 8 servings. I doubt it would freeze well, so I’d make it when you’re willing to have the leftovers in the next day or two.

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