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 You’ll Love This Recipe:

People will love this Low Carb Mexican Soup because it’s rich, flavorful, and incredibly satisfying without the carbs.

The creamy texture from the cream cheese combined with the savory ground beef and spicy kick from the Rotel tomatoes creates a comforting and hearty dish.

It’s the perfect balance of cheesy goodness and spicy warmth, making it feel indulgent while still being diet-friendly.

Plus, it’s a quick and easy recipe that’s ready in under an hour, making it ideal for busy nights when you want something comforting but don’t have a lot of time to cook.

Whether you’re following a low-carb lifestyle or just love bold flavors, this soup is sure to become a favorite!

Key Ingredients:

Ground Beef: The hearty base of the soup, providing a rich, savory flavor and plenty of protein.

Green Onions: Adds a mild, fresh onion flavor and a bit of crunch that complements the richness of the soup.

Rotel Tomatoes with Chilies: These diced tomatoes add a touch of spice and tang, bringing vibrant Mexican flavors to the dish.

Cream Cheese: Gives the soup its creamy, velvety texture, making it rich and indulgent without adding carbs.

Chicken Broth: The flavorful liquid base that helps to meld all the ingredients together and create a smooth, comforting soup.

Garlic Powder and Cumin: These seasonings bring depth and warmth, enhancing the overall flavor profile of the soup.

Tony’s Seasoning: A bit of this Cajun-style seasoning adds an extra layer of flavor with a slight kick, rounding out the taste.

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.

Notes:

Adjusting Spice Level: The Rotel tomatoes with chilies add a mild heat to the soup. If you prefer a spicier version, you can use the hot variety of Rotel or add extra jalapeño or chili powder. For a milder flavor, use mild Rotel and reduce the amount of Tony’s seasoning or omit it entirely.

Cream Cheese: Make sure to soften the cream cheese before adding it to the soup to ensure it melts smoothly into the broth. This will help avoid any lumps and create a creamy texture.

Ground Beef Alternatives: While ground beef is used in this recipe for a rich flavor, you can swap it with ground turkey or chicken for a leaner version. For a vegetarian option, try using cauliflower rice or textured vegetable protein (TVP) instead of meat.

Broth Variations: If you’re looking for a lighter soup, you can replace some or all of the chicken broth with vegetable broth. For a more intense flavor, consider using bone broth for added richness and nutrition.

Thickening the Soup: If you prefer a thicker soup, you can add a little cream or a few tablespoons of sour cream at the end of cooking. Alternatively, cook the soup uncovered for an extra 10 minutes to allow the liquid to reduce and thicken.

Meal Prep: This soup makes for a great meal prep option. It stores well in the refrigerator for up to 3-4 days or can be frozen for up to 3 months. Just reheat gently when ready to serve.

Serving Ideas: While this soup is delicious on its own, you can serve it with low-carb toppings such as shredded cheese, sour cream, avocado slices, or a sprinkle of fresh cilantro for added flavor and texture.

Nutrition Information:

YIELD: 4 SERVING SIZE: 1

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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.