Keto Taco Soup

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.

Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Stir in the taco seasoning, diced tomatoes (undrained), diced green chiles (undrained), and beef broth. Bring the mixture to a simmer.

Reduce heat to low, cover, and let the soup simmer for 15-20 minutes to allow the flavors to meld.

In a small bowl, whisk together the heavy cream and softened cream cheese until smooth.

Pour the cream cheese mixture into the soup, stirring constantly until fully incorporated and the soup is creamy.

Stir in the shredded cheddar cheese until melted and smooth. Season with salt and black pepper to taste.

Ladle the soup into bowls and serve hot, garnished with optional toppings like extra cheddar cheese, avocado, sour cream, or fresh cilantro.