This Low Carb Mexican Soup is the ultimate comfort food without the carb overload. It’s creamy, savory, lightly spicy, and packed with satisfying flavors—all in one bowl. With just a few staple ingredients and minimal prep, you can have a rich, hearty soup on the table in under an hour. Whether you’re living a keto lifestyle, watching your carb intake, or just craving a lighter Tex-Mex meal, this soup hits the spot.
This is one of those recipes I stumbled upon when trying to clean out the fridge and ended up loving so much it became a regular in our rotation. My grandmother used to make a beefy tomato soup with spicy notes, and this version is a low-carb twist that still feels like a warm hug in a bowl.
Ingredients (Serves 4)
- • 1 lb ground beef, browned and drained
- • 2 green onions, chopped
- • 1 (10 oz) can mild Rotel tomatoes with chilies
- • 4 oz cream cheese
- • 1½ cups chicken broth
- • 1 tsp garlic powder
- • 1 tsp ground cumin
- • Tony’s Creole seasoning, to taste
- Instructions
- Brown the Ground Beef
- • In a medium pot or large skillet, cook the ground beef with chopped green onions over medium heat.
- • Break the meat apart as it browns to ensure even cooking.
- • Once browned, drain any excess grease and return to heat.
- Add the Cream Cheese
- • Lower the heat and stir in the cream cheese.
- • Stir until completely melted and combined with the beef.
- • This creates the creamy, savory base for your soup.
- Add Tomatoes and Broth
- • Pour in the Rotel tomatoes with their juices and the chicken broth.
- • Stir well to combine.
- Season and Simmer
- • Add garlic powder, cumin, and Tony’s seasoning to taste.
- • Bring the soup to a gentle simmer over medium-low heat.
- • Cook uncovered for 30–60 minutes, stirring occasionally to prevent sticking.
- Serve Hot
- • Taste and adjust seasoning as needed.
- • Ladle into bowls and top with chopped green onion, shredded cheese, avocado, or sour cream if desired.
- Serving Suggestions
- • Serve with a side of cauliflower rice for extra volume
- • Top with shredded cheddar, sour cream, or avocado slices
- • Scoop it up with low-carb tortilla chips
- • Add a squeeze of lime juice or sprinkle with fresh cilantro
- Tips & Variations
- Spicy Version: Use hot Rotel or add diced jalapeños
- Make it cheesy: Add ½ cup shredded cheddar or pepper jack before simmering
- Bulk it up:Â Stir in chopped spinach or cauliflower rice before serving
- Add richness:Â Stir in 2 tbsp heavy cream during the final 10 minutes
- Swap the meat:Â Try ground turkey or sausage instead of beef
- Frequently Asked Questions
- How many carbs per serving?
- Each serving has about 4–5g net carbs depending on the brand of cream cheese and Rotel used.
- Can I make it in a slow cooker?
- Yes! Brown the beef first, then combine all ingredients in a slow cooker and cook on low for 4–6 hours.
- Is this soup freezer friendly?
- Absolutely. Let it cool completely and store in airtight containers for up to 2 months.
- Can I double the recipe?
- Yes, just double all ingredients for 8 servings. The cooking time remains the same.
- Can I make it dairy-free?
- You can omit the cream cheese and add a splash of unsweetened almond milk or coconut milk, though it won’t be as creamy.
- Final Thoughts
- This Low Carb Mexican Soup is a dream come true for anyone looking to enjoy bold Mexican flavors without breaking their carb goals. It’s easy, comforting, and versatile—perfect for meal prep or a quick weeknight dinner. The cream cheese gives it a luxuriously smooth texture, while the Rotel adds just the right amount of zesty heat.
