Low Carb Mexican Soup

Why You’ll Love This Recipe

I enjoy how this soup captures bold, Tex-Mex flavor without relying on beans or tortillas. The seasoned beef gives it a deep, savory base, while the Rotel tomatoes add just the right amount of zest and gentle heat.

I also appreciate how creamy and filling it is. The cream cheese melts into the broth, creating a velvety texture that feels indulgent even though it’s low in carbs. With just one pot and a short ingredient list, I can have dinner ready with minimal effort, which makes it perfect for busy evenings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef, browned and drained
2 green onions, chopped
1 can mild Rotel tomatoes with chilies
4 ounces cream cheese
1 1/2 cups chicken broth
1 teaspoon garlic powder
1 teaspoon cumin
Tony’s seasoning, to taste

Optional garnishes:

chopped cilantro
diced avocado
shredded cheese
sour cream

Directions

1. I brown the ground beef with the chopped green onions in a large pot over medium heat. Once fully cooked, I drain any excess grease.

2. I add the cream cheese directly to the pot and stir continuously until it melts smoothly into the meat. I make sure it is fully incorporated so the texture stays creamy.

3. I pour in the Rotel tomatoes with chilies and the chicken broth. Then I stir in garlic powder, cumin, and Tony’s seasoning, adjusting gradually to taste.

4. I reduce the heat to medium-low and let the soup simmer for 30 minutes to 1 hour. The longer I let it simmer, the more the flavors blend and deepen.

5. Before serving, I taste and adjust seasoning if needed. Sometimes I add a small squeeze of lime juice to brighten the flavors.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 30–60 minutes
Total time: about 40–70 minutes

Variations

I sometimes swap regular chicken broth for bone broth to add extra richness. When I want more vegetables while keeping it low carb, I stir in chopped zucchini, spinach, or mushrooms.

For extra heat, I add a pinch of cayenne or use hot Rotel instead of mild. If I prefer a slightly lighter texture, I reduce the cream cheese slightly and add a splash more broth.

storage/reheating

I store leftovers in an airtight container in the refrigerator for 3 to 4 days. The soup thickens as it cools because of the cream cheese and beef fat, so I reheat it gently over low heat while stirring to bring back its smooth texture.

If reheating in the microwave, I warm it in short intervals and stir between each round to help it re-emulsify. I can also freeze it for up to 2 months, though I make sure to thaw it overnight in the refrigerator before reheating slowly on the stove.

FAQs

Is this soup keto-friendly?

Yes, I consider this soup keto-friendly because it avoids beans and other high-carb ingredients while focusing on protein, healthy fats, and low-carb vegetables.

Can I use ground turkey instead of ground beef?

I can substitute ground turkey or even ground chicken. The flavor will be slightly lighter, but the spices and cream cheese still make it rich and satisfying.

Why is my soup too thick?

Since cream cheese thickens the broth, the soup may become thicker as it cools. I simply add a splash of chicken broth while reheating to loosen it to my preferred consistency.

How can I make it spicier?

I increase the heat by using hot Rotel, adding extra Tony’s seasoning, or stirring in a pinch of cayenne pepper.

Can I make this in advance?

I often make this soup ahead of time because the flavor improves as it sits. After reheating, I find it tastes even more developed and balanced.

Conclusion

This Low Carb Mexican Soup is one of my favorite easy comfort meals because it combines bold seasoning, creamy texture, and satisfying protein in one simple pot. I love how customizable it is and how well it fits into a low-carb lifestyle without sacrificing flavor. Whenever I want something warm, filling, and effortless, this soup is always a reliable choice.