Low Carb Mexican Soup

This Low Carb Mexican Soup is a rich, hearty, and flavorful dish that’s perfect for those looking for a comforting meal without the carbs.

Made with seasoned ground beef, creamy cream cheese, and a burst of spice from Rotel tomatoes and chilies, this soup is a quick and easy option for a cozy dinner. It’s low on carbs but high on flavor, offering the taste of Mexican-inspired comfort food without compromising your dietary goals.

With a simple combination of ingredients, this soup delivers a satisfying, savory meal in just under an hour!

Why People Will Love This Low Carb Mexican Soup Recipe:

Bold Flavor Without the Carbs: This soup captures the essence of Mexican comfort food—spiced meat, creamy broth, and zesty tomatoes—without relying on carb-heavy ingredients like beans or tortillas.

Rich, Creamy, and Satisfying: The cream cheese gives it a velvety texture that feels indulgent and filling, even in small portions, making it ideal for low-carb or keto eaters who still crave comfort.

Quick and Minimal Effort: With just a handful of ingredients and one pot, it comes together easily—perfect for busy weeknights when you want something homemade but effortless.

Customizable Heat and Spice: Whether you like it mild or fiery, the spice level can be tailored with ease. Tony’s seasoning and Rotel bring flavor, but you control how bold it gets.

Perfect for Meal Prep: This soup stores and reheats well, making it a great option for batch cooking or workweek lunches—staying delicious even after a few days in the fridge.

Key Ingredients of Low Carb Mexican Soup

Ground Beef: This protein-rich foundation adds hearty depth and savory flavor, anchoring the soup with satisfying richness. Browning it enhances its umami notes and gives the broth a meaty backbone.

Green Onions: More delicate than traditional onions, they add mild sharpness and a subtle layer of freshness that lifts the richness of the soup without overwhelming it.

Rotel Tomatoes with Chilies: A shortcut to bold flavor, this canned blend delivers acidity, gentle heat, and vibrant color. It balances the creaminess and brings that unmistakable Tex-Mex character.

Cream Cheese: The defining texture element. It melts into the broth, creating a luxurious, velvety base without using flour or starch—essential for keeping the soup low-carb and deeply comforting.

Chicken Broth: Not just a liquid filler, the broth infuses the entire dish with savory depth and carries the spices throughout. A high-quality or homemade broth amplifies the overall flavor.

Garlic Powder, Cumin, and Tony’s Seasoning: These spices create the soul of the dish—earthy, smoky, and warm. Together, they evoke the traditional flavors of Mexican cuisine in a quick, accessible way.

Expert Tips for Low Carb Mexican Soup

Brown the Beef Thoroughly for Depth: Don’t just cook the beef until it’s no longer pink—let it brown well. Browning creates caramelized bits (fond) in the pan, which infuse the soup with rich, savory depth once deglazed with broth.

Soften Cream Cheese First for a Smooth Finish: To prevent clumping or curdling, cube the cream cheese and let it come to room temperature before adding. Stir continuously after adding to ensure it melts evenly into the broth.

Layer Seasoning Gradually: Tony’s seasoning can be salty and bold, especially combined with broth and Rotel. Add it in small amounts and taste as you go—balance is key. You can always add more, but you can’t take it out.

Simmer Longer for Better Flavor Fusion: While the soup is ready after 30 minutes, letting it simmer for closer to an hour deepens the complexity, softens the acidity of the tomatoes, and allows the spices to fully bloom.

Add a Touch of Acid at the End (Optional): If the soup feels too heavy or rich from the cream cheese, a splash of lime juice or apple cider vinegar at the end can brighten the flavors and add balance—without adding carbs.

Use Bone Broth for Nutrient Boost: Swapping regular chicken broth for collagen-rich bone broth adds not only deeper flavor but also added nutritional benefits, especially on a keto or low-carb lifestyle.

Garnish Smartly for Contrast: Top each bowl with chopped cilantro, diced avocado, shredded cheese, or a small spoon of sour cream. These low-carb garnishes enhance texture and bring color, freshness, and richness to every bite.

How to make Low Carb Mexican Soup

Ingredients:

1 pound ground beef browned and drained

2 green onions chopped

1 can of mild Rotel tomatoes with chilies

4 oz of cream cheese

1 and 1/2 cups of chicken broth

1 tsp garlic powder, cumin

Tony’s seasoning

Instructions:

Brown ground meat with the onions and drain.

Add cream cheese and stir till melted.

Then add Rotel tomatoes and chicken broth.

Cook on medium low for about 30 minutes to an hour.

Important Notes for Low Carb Mexican Soup

Cream Cheese Is the Texture Backbone: Unlike traditional soups that rely on starch or flour, this low-carb version uses cream cheese to thicken and add richness. For the smoothest results, always soften it beforehand and stir until fully incorporated. Improperly melted cream cheese can cause separation or a grainy texture.

Balance Creaminess with Acidity and Spice: The richness from the cream cheese needs balance. Rotel tomatoes bring mild acidity, but if the soup feels too heavy, a squeeze of lime juice at the end brightens the flavor and restores harmony.

Ingredient Quality Makes a Big Impact: With only a few ingredients in the recipe, their quality matters. Use a flavorful chicken broth (preferably low sodium or homemade), good-quality beef, and a well-balanced spice blend to get the most depth from minimal inputs.

Simmer Time Enhances Flavor: While it’s tempting to serve after 30 minutes, a longer simmer—closer to an hour—deepens the flavor, rounds out the spices, and allows the broth to thicken slightly from evaporation and fat emulsification.

Spice Gradually, Taste Constantly: Tony’s seasoning and broth both contain salt, so it’s easy to over-season. Always add your spices in layers, tasting between each addition. Great soups are built through adjustment, not dumping.

Customize Carefully to Keep It Low-Carb: While the recipe is simple, it’s highly customizable. Add-ins like zucchini, spinach, or mushrooms can stretch the soup while keeping carbs low. Be cautious with starchy vegetables or beans unless your carb intake allows it.

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Storage and Reheating Tips: This soup keeps well for 3–4 days in the refrigerator, but it thickens as it cools due to the cream cheese and beef fat. Reheat gently over low heat, stirring often to re-emulsify the broth and restore its smooth consistency.

Nutrition Information:

YIELD: 4 SERVING SIZE: 1

Frequently Asked Questions:

Can I use ground turkey or chicken instead of ground beef?

Yes, you can absolutely swap the ground beef for ground turkey or ground chicken.

These options will give you a leaner soup while still maintaining the rich flavor.

If you choose ground chicken or turkey, you may want to add a bit more seasoning to boost the flavor, as these meats are milder than beef.

Can I make this soup dairy-free?

Yes, you can make the soup dairy-free by replacing the cream cheese with a non-dairy alternative, such as coconut cream or a dairy-free cream cheese.

Be sure to check the ingredients of the dairy-free cream cheese for any hidden sugars or carbs if you’re keeping it low-carb.

How do I make this soup spicier?

If you like your soup spicier, you can add extra heat by using hot Rotel tomatoes instead of mild, or add more Tony’s seasoning for a little extra kick.

You can also throw in some jalapeño peppers (diced) or a pinch of cayenne pepper to dial up the heat.

Can I freeze the leftover soup?

Yes, this soup freezes well. To freeze, let the soup cool to room temperature, then store it in an airtight container or freezer-safe bag.

It will keep in the freezer for up to 3 months.

When ready to eat, thaw overnight in the fridge and reheat on the stovetop over medium-low heat.

Can I add vegetables to this soup?

Absolutely! You can easily add vegetables like zucchini, bell peppers, spinach, or cauliflower for extra fiber and nutrients.

If you’re looking to keep it low-carb, zucchini or cauliflower rice are great additions that won’t increase the carb count too much.

Just be sure to adjust the cooking time as needed to ensure the vegetables are tender.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker!

Brown the ground beef and onions as directed, then transfer them to the slow cooker.

Add the cream cheese, Rotel tomatoes, chicken broth, and spices. Set the slow cooker on low for 4-6 hours or high for 2-3 hours.

Stir occasionally and check for seasoning adjustments as it cooks.

This method will give the flavors more time to meld together.

How do I prevent the cream cheese from curdling?

To prevent the cream cheese from curdling, make sure it is softened before adding it to the soup.

You can microwave it for 15-20 seconds to soften it or leave it at room temperature for 30 minutes.

Stir the cream cheese in slowly to allow it to melt smoothly.

It’s also important to cook the soup on medium-low heat, as high heat can cause the cream cheese to separate.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time.

Store it in an airtight container in the refrigerator for up to 3-4 days.

When ready to serve, simply reheat the soup on the stove over low heat, stirring occasionally.

You may need to add a little extra chicken broth if the soup has thickened during storage.

What can I use to make this soup spicier?

To increase the spice level of this soup, you can add more jalapeños, hot Rotel tomatoes, or a pinch of cayenne pepper.

You can also include a few dashes of hot sauce or some extra Tony’s seasoning.

Adjust the spice to your personal preference, but be careful—it’s easy to add more heat, but difficult to take it out!

Can I make this soup without the chicken broth?

If you’d prefer not to use chicken broth, you can substitute it with beef broth or vegetable broth for a different flavor.

If you want to keep it very low-carb, you could even use water and adjust the seasoning accordingly, though the broth will provide more depth of flavor.

You could also add a bouillon cube for extra flavor if you want to avoid using store-bought broth.