Description
A creamy, low-carb, gluten-free taco-night soup you can make in one pot. Tender peppers, tomatoes, and seasoned beef or turkey simmer in savory stock, then melt in cream cheese for a silky finish. Bright lime and fresh toppings keep it lively and weeknight-friendly.
Ingredients
1 lb (450 g) ground beef or ground turkey
1 tbsp olive oil (if using lean turkey)
1 small yellow onion, finely diced
1 green bell pepper, diced
1 jalapeño, seeded & minced (optional)
3 cloves garlic, minced
1½ tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
1 (14.5-oz / 410 g) can diced tomatoes (with juices)
1 (4-oz / 113 g) can diced green chiles
3 cups low-sodium chicken or beef stock
6 oz (170 g) cream cheese, cubed, room temp
¼ cup heavy cream (optional)
1–2 tbsp fresh lime juice, to taste
Toppings: diced avocado, shredded cheese, sliced green onions, chopped cilantro, sliced jalapeño, sour cream, lime wedges
Instructions
Brown (5–7 min): Heat pot over medium-high. Add beef (or oil + turkey). Cook, breaking into small crumbles until browned; spoon off excess fat if needed.
Aromatics (3–4 min): Add onion, bell pepper, jalapeño. Sauté until soft. Stir in garlic for 30 seconds.
Bloom spices (30–45 sec): Add chili powder, cumin, paprika, oregano, salt, pepper; toast briefly.
Liquids (1 min): Stir in tomatoes with juices, green chiles, and stock. Scrape up browned bits; bring to a gentle boil.
Simmer (8–10 min): Reduce heat to medium-low; simmer uncovered.
Make it creamy (2–3 min): Lower heat. Add cream cheese in batches, whisking until smooth. Stir in heavy cream if using.
Finish: Stir in lime juice. Taste and adjust salt, acid, and heat.
Serve: Ladle into bowls; add toppings. Rest 2–3 minutes to slightly thicken.
Notes
Must-haves: protein, aromatics, taco-style spices, tomatoes, stock, cream cheese.
Flex: jalapeño, heavy cream, toppings.
Subs: ground chicken or plant-based crumbles; any bell pepper color; add zucchini in last 5 min; chipotle for smoky heat; coconut cream for dairy-light.
Equipment: 4–5 qt pot/Dutch oven; whisk helps melt cream cheese smoothly.
Make-ahead: Cook through simmer, chill; add dairy and lime when reheating. Keeps 4 days; freeze up to 3 months (add dairy after thawing for best texture).
Troubleshoot: Too salty—add stock/lime. Too thin—simmer more or add cream cheese. Too thick—loosen with warm stock.
Variations: Lemony Herb; Spicy Chipotle; Creamy Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Tex-Mex