Low Carb Mexican Soup
Low Carb Mexican Soup is a rich, creamy, and flavorful comfort food made with seasoned ground beef, Rotel tomatoes with chilies, and smooth cream cheese. This easy one-pot keto soup is hearty, satisfying, and perfect for a cozy low carb dinner.
- Prep Time: 10 minutes
- Cook Time: 30–50 minutes
- Total Time: 40–60 minutes
- Yield: 4 servings
- Category: Dinner / Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired / Tex-Mex
Ingredients
1 pound ground beef, browned and drained
2 green onions, chopped
1 can (10 oz) mild Rotel tomatoes with chilies
4 oz cream cheese, softened and cubed
1½ cups chicken broth
1 teaspoon garlic powder
1 teaspoon cumin
Tony’s seasoning, to taste
Instructions
Brown the Beef
In a large pot over medium heat, cook the ground beef with chopped green onions until fully browned. Drain excess grease if necessary.
Add Cream Cheese
Reduce heat to medium-low. Add softened cream cheese and stir continuously until fully melted and incorporated.
Add Tomatoes & Broth
Stir in Rotel tomatoes (with juices), chicken broth, garlic powder, cumin, and Tony’s seasoning. Mix well.
Simmer
Cook on medium-low heat for 30–60 minutes, stirring occasionally, allowing flavors to deepen and meld together.
Serve
Let rest for 5–10 minutes before serving to thicken slightly.
Notes
✔ Brown the beef well to develop deeper flavor.
✔ Soften cream cheese beforehand to prevent clumping.
✔ Taste before adding extra salt since seasoning blends and broth may already contain sodium.
✔ For extra brightness, add a squeeze of fresh lime juice before serving.
✔ Garnish with cilantro, shredded cheese, diced avocado, or a spoonful of sour cream.
✔ Stores well in the refrigerator for 3–4 days and reheats gently over low heat.
Find it online: https://allcookedup.com/low-carb-mexican-soup/
