Low Carb Mexican Soup

by

(Cheesy Mexican Ground Beef Soup with Green Chile – Low Carb & Keto-Friendly)

This Low Carb Mexican Soup is loaded with seasoned ground beef, roasted green chile, tomatoes, peppers, warm Mexican spices, and a rich, creamy cheese broth—without beans, rice, or tortillas adding a lot of carbs. 🌶️🧀

It’s hearty enough for dinner, ready in about 40 minutes, and absolutely delicious topped with avocado, cilantro, jalapeños, cheese, and fresh lime.

Full Recipe (Ingredients + Instructions)

Serves: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: About 45 minutes

Ingredients 🥩🌶️

For the Soup

  • 1½ lbs (680 g) ground beef
  • 1 tablespoon olive oil or avocado oil, if needed
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 poblano pepper, diced
  • 1 jalapeño, finely diced
  • 4 garlic cloves, minced
  • 1½ cups roasted Hatch/New Mexico green chile, chopped
  • 1 can (14.5 oz / 411 g) fire-roasted diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup cauliflower florets, cut small, optional
  • 1 small zucchini, diced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper, to taste

For the Creamy Finish 🧀

  • 4 oz (115 g) cream cheese, softened
  • 1 cup heavy cream
  • 1½ cups shredded Monterey Jack or pepper Jack
  • ½ cup shredded sharp cheddar
  • Juice of 1 lime
  • ¼ cup chopped cilantro

Optional Toppings 🥑

  • Diced avocado
  • Shredded cheese
  • Sour cream
  • Fresh cilantro
  • Sliced jalapeños
  • Green onions
  • Lime wedges
  • Crumbled queso fresco
  • Pork rinds for crunch

Step 1: Brown the Ground Beef 🥩🔥

Heat a large Dutch oven or soup pot over medium-high heat.

Add the ground beef.

Cook for approximately 6–8 minutes, breaking it into small crumbles as it browns.

Cook ground beef thoroughly to 160°F (71°C).

Drain excessive grease, but leaving a small amount behind gives the soup extra flavor.

Step 2: Add the Vegetables 🌶️

Add the onion, bell pepper, poblano, and jalapeño.

Cook for 4–5 minutes, stirring occasionally.

Add the garlic and cook another 30 seconds.

Already smelling GOOD. 🔥

Step 3: Add the Mexican Seasonings

Sprinkle in:

  • Chili powder
  • Cumin
  • Mexican oregano
  • Smoked paprika
  • Coriander
  • Garlic powder
  • Onion powder
  • Black pepper

Stir everything into the beef.

Cook for about 1 minute.

Secret Tip ❤️

Letting the spices briefly toast in the beef mixture before adding broth develops much deeper flavor.

Step 4: Add the Green Chile 🌶️🔥

Stir in the roasted Hatch/New Mexico green chile.

Cook for another 2–3 minutes.

For a milder soup, use mild green chile.

For some serious heat, use hot green chile and keep that jalapeño in there! 😂🔥

Step 5: Build the Broth 🍅

Add:

  • Fire-roasted tomatoes
  • Tomato paste
  • Beef broth

Stir thoroughly, scraping the bottom of the pot.

Bring to a gentle boil.

Reduce to a simmer.

Cook uncovered for approximately 10 minutes.

Step 6: Add the Low-Carb Vegetables 🥒

Add the cauliflower and zucchini.

Simmer another 8–10 minutes, or until just tender.

Don’t overcook the zucchini—you want some texture remaining.

Step 7: MAKE IT CREAMY 🧀😍

Reduce the heat to LOW.

Add the softened cream cheese in small pieces.

Stir until completely melted.

Slowly stir in the heavy cream.

Then gradually add:

  • Monterey Jack
  • Cheddar

Stir until smooth and creamy.

IMPORTANT

Don’t aggressively boil the soup once the dairy and cheese have been added.

Keep it over low heat to help the broth remain smooth.

Step 8: Finish with Lime & Cilantro 🌿

Turn off the heat.

Stir in:

  • Fresh lime juice
  • Chopped cilantro

Taste and adjust the salt, pepper, cumin, or chile.

Let the soup rest for 5 minutes before serving.

Step 9: LOAD UP THE BOWL! 🥑🌶️

Ladle the hot creamy soup into deep bowls.

Top with:

Avocado + shredded cheese + sour cream + cilantro + jalapeño + green onions + fresh lime.

For crunch without tortilla chips, add a few crushed pork rinds just before eating.

Creamy, spicy, cheesy and LOW CARB. 🌶️🧀🔥

Low Carb Chicken Mexican Soup 🍗

Replace the ground beef with 3 cups shredded cooked chicken.

Make the broth and vegetables first, then add the cooked chicken during the final 10 minutes.

For raw chicken, cook it thoroughly to 165°F (74°C).

This variation is especially good with roasted green chile and Monterey Jack.

Low Carb Taco Soup 🌮

For a stronger taco-style flavor, increase the chili powder and cumin slightly.

Add:

  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • Extra jalapeño
  • ½ cup salsa

Finish with cheddar, sour cream, avocado, and cilantro.

All the flavors of a loaded taco bowl without the tortilla. 🌮🔥

Low Carb Green Chile Soup 🌶️

Skip the red tomatoes and tomato paste.

Increase roasted green chile to 2½ cups.

Use chicken broth instead of beef broth and add:

  • 1 poblano
  • ½ teaspoon cumin
  • Monterey Jack
  • Cream cheese

This gives you a lighter-colored, intensely green-chile-forward soup.

Extra Recipe Tips & Variations ✨

Choose tomatoes without added sugar when you’re specifically watching carbohydrates.

Skip the onion or use half an onion if you want to reduce carbohydrates further.

Cauliflower is optional but gives the soup extra body without potatoes.

Zucchini is another excellent way to bulk up the soup.

For a thinner soup, add another cup of broth.

For a thicker soup, simmer the broth uncovered before adding the cream and cheese.

Flavor Upgrades / Secret Tips 🔥

🌶️ Use roasted green chile instead of relying only on chili powder.

🥩 Brown the ground beef well for deeper flavor.

🔥 Roast the poblano before adding it for extra smokiness.

🧄 Fresh garlic makes a huge difference.

🧀 Pepper Jack adds both creaminess and heat.

🥑 Add avocado immediately before serving.

🍋 Fresh lime cuts through the richness of the cheese and cream.

🌿 Cilantro should go in near the end so it stays fresh.

My Secret Upgrade ❤️

Add 1 tablespoon of finely chopped chipotle in adobo to the browned beef.

It gives the soup a deep smoky chile flavor that works beautifully with the creamy broth.

Start with less if you’re sensitive to heat.

Serving Ideas 🍽️

For a low-carb meal, serve the soup with:

  • Avocado salad
  • Grilled chicken
  • Roasted cauliflower
  • Stuffed peppers
  • Cucumber salad
  • Guacamole
  • Cheese crisps
  • Pork rinds

Ultimate Low-Carb Bowl 🥑🧀

Fill a deep bowl with the hot soup.

Add a spoonful of sour cream in the center.

Top with diced avocado, Monterey Jack, jalapeño, cilantro, and lime.

Add cheese crisps on the side for dipping.

Who needs tortilla chips? 😂🌶️❤️

Storage & Meal Prep Tips 🥡

Cool leftovers promptly and refrigerate in an airtight container for 3–4 days.

Reheat slowly over medium-low heat.

Avoid aggressively boiling the leftovers because the dairy-based broth can separate.

If the soup becomes too thick after refrigeration, stir in a splash of broth while reheating.

Meal Prep Tip

For the best texture, make the soup base ahead and add avocado, sour cream, cilantro, and crunchy toppings only when serving.

Nutrition Facts 📊

Approximate per serving, before toppings:

  • Calories: 480–540 kcal
  • Protein: 30–35 g
  • Total Carbohydrates: 11–14 g
  • Fiber: 3–4 g
  • Net Carbs: approximately 8–11 g
  • Fat: 35–40 g

These are estimates and can vary substantially depending on the tomatoes, dairy, vegetables, cheese, broth, and serving size.

Frequently Asked Questions (Q&A)

Is this soup keto-friendly?
It can fit many low-carb or ketogenic eating patterns, depending on your individual carbohydrate target and the specific ingredients you use.

Why aren’t there beans in it?
Beans are nutritious, but they’re considerably higher in carbohydrates than the vegetables used here. Leaving them out keeps this particular version lower in carbs.

Can I add beans anyway?
Absolutely. If strict carb limits aren’t important to you, pinto or black beans are delicious additions.

Can I make it without heavy cream?
Yes. Use additional broth for a lighter soup, or use only cream cheese for some creaminess.

Can I use ground turkey?
Yes. Ground turkey or chicken works well; cook ground poultry to 165°F (74°C).

How do I make it hotter?
Use hot roasted green chile, serrano peppers, pepper Jack, cayenne, or chipotle.

How can I make it thicker without flour?
Add additional cream cheese, melt in more cheese, or puree a small portion of the cooked cauliflower with some broth and return it to the pot.

Social Media Captions ❤️

Facebook Style:
“Made this Low Carb Mexican Soup tonight and WOW! 🌶️🥑🧀 Loaded with seasoned ground beef, roasted green chile, peppers and a creamy cheesy broth—then topped with avocado, jalapeños, cilantro and MORE cheese. All that comfort-food flavor without the rice or beans! ❤️🔥 Recipe below! 👇”

Short Caption:
“Low carb doesn’t have to mean boring! 🌶️🧀🥑 This creamy Mexican soup is loaded with beef, green chile and CHEESE! 🔥”

Family-Style Caption:
“Made a big pot of this creamy Mexican soup tonight and everybody went back for another bowl. 😂🌶️❤️ That’s always a good sign!”

Spicy Caption:
“I said LOW CARB…I didn’t say LOW FLAVOR. 😂🌶️🔥 Beef, roasted green chile, jalapeños, creamy cheese and avocado!”

Engagement Caption:
“What are you putting on top—AVOCADO 🥑, EXTRA CHEESE 🧀, JALAPEÑOS 🌶️, SOUR CREAM 🤍…or EVERYTHING? 😂👇”

Final Food Description 🌶️🥑🧀🍲

Low Carb Mexican Soup is a rich and satisfying bowl of seasoned ground beef, roasted green chile, poblano, jalapeño, tomatoes, zucchini, and cauliflower simmered in a savory broth and finished with cream cheese, heavy cream, Monterey Jack, and cheddar. Topped with cool avocado, fresh cilantro, lime, and extra chile, it’s creamy, smoky, spicy, and packed with Mexican-inspired flavor while keeping the carbohydrate load much lower than a traditional bean-and-rice soup. 🌶️🥑🧀🔥❤️