Spicy Beef Queso Soup

This spicy beef queso soup is my own version of a popular keto taco soup found online. Even though I’m basically adhering to a carnivore way of eating, sometimes I crave a bowl of comfort on a cool night and still be low-carb. The vegetables are optional, but if you enjoy and tolerate them, they really make this keto taco soup even better.

INGREDIENTS

1 lb Ground Beef
1/4 cup Onion, chopped coarsely
1 teaspoon Paprika
2 teaspoons Ground Cumin
1-2 tablespoons Chili Powder
1/2 teaspoon, Salt
1 tablespoon Butter or Olive Oil
1 cup Celery, diced
1 cup Mushrooms, diced
2 cloves Garlic, minced
2 cups chicken or beef broth, OR
2 cubes or 2 teaspoons bullion powder dissolved in 2 cups water
1 1/4 cup diced tomatoes & green chiles (I used fresh diced tomato + sliced jalapeño)
1/2 teaspoon Ground Cayenne Pepper
8 ounces Cream Cheese, softened

DIRECTIONS

In a Dutch oven or large soup pot over medium heat, add the ground beef and cook, breaking it up into small pieces as it starts to brown. Add the chopped onion and cook until just fragrant. Add the paprika, cumin, chili powder, and salt to taste, and stir.

Reduce the heat slightly. Add the butter or olive oil, then add the minced garlic and cook until almost golden, then add the diced celery and mushrooms and cook until the celery is slightly softened and the mushrooms have released their liquid (or skip to next step).

Add the broth or bullion mix plus diced tomatoes to the pot, and allow to simmer 5 minutes.

Add the cream cheese and simmer while stirring frequently, until mix is heated through and the cheese has melted (I find sometimes I need to use a whisk, or let it sit and cook to melt some more).

Adjust seasonings to taste (I usually wait until this step to add the cayenne pepper). Serve hot.

Makes 6 servings. Keto taco soup leftovers are even better the next day. Heat 1 1/2-2 minutes on low power in the microwave with a paper towel over the bowl or heat gently on the stove top in a small saucepan, stirring frequently.