Low-Carb Mexican Cheesy Soup (No Beans • Keto • 6 Net Carbs)

 Instructions

1. Cook the Meat

Heat a pot over medium-high heat.

Add butter, then cook onion until soft (2–3 min).

Add ground beef/turkey and brown it.

Drain excess fat if needed.

2. Add Seasonings

Stir in chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt & pepper.

Cook 1 minute to release the flavors.

3. Add Broth and Tomatoes

Add chicken broth and diced tomatoes with green chiles.

Bring to a gentle simmer.

4. Stir in the Cheesy Base

Reduce heat to low and add:

Cream cheese

Heavy cream

Shredded Mexican cheese

Stir continuously until melted and smooth.
Do NOT boil after adding cheese — it may separate.

5. Adjust Thickness

For thicker soup: simmer 3–5 minutes on low.

For thinner: add a splash of broth or cream.

6. Serve

Top with:

Cilantro

Sour cream

Jalapeños

More shredded cheese

Lime wedge

 Variations

High-Protein Version

Use extra-lean turkey or shredded chicken

Add ½ cup fat-free Greek yogurt at the very end (don’t boil)

Add 1 scoop unflavored whey isolate mixed with warm broth (optional)

Extra-Cheesy Version

Add extra cream cheese + cheddar

Use a splash of keto taco sauce for deeper flavor

Spicy Version

Add chipotle peppers in adobo or extra Rotel