High Protein Keto Cottage Cheese Taco Soup with Ground Beef (Edit recipe)

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A creamy, cozy bowl of keto cottage cheese taco soup with ground beef, made with real ingredients like ground beef and blended cottage cheese. It hits the spot when you need something warm and filling without leaving you hungry two hours later. Each spoonful of this keto taco soup is creamy, cheesy, and full of taco flavor. It’s made in one pot, no protein powder, and barely any chopping. You melt, simmer, stir, and you are done. This protein soup is one of those “real food wins” that turns a chaotic weekday into a warm reset.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

11

Serves: 2

Ingredients

1 Tbsp Butter, Unsalted
.5 lb 85% Lean Ground Beef - US Wellness Meats
1 Tbsp Taco Seasoning, Keto
.5 cup Onion
.5 cup Bell Pepper
.5 cup Cauliflower Rice
.5 cup Crushed Tomatoes
1 cup Beef Broth
.5 cup Cottage Cheese, full-fat
.25 cup Cheddar Cheese
2 Tbsp Cilantro, fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt the butter in a medium pot over medium heat. Add the ground beef and taco seasoning, then cook until the beef is fully browned and the spices are fragrant.
Add your chopped vegetables and stir to coat them in the beef and spice mixture. Let everything simmer together until the vegetables have softened slightly, about 5 minutes.
Pour in the canned tomatoes and beef broth, bring to a low simmer, and let it all bubble gently for 10 minutes so the flavors can come together.
While the soup simmers, blend the cottage cheese until smooth using a small blender or stick blender.
Turn off the heat completely, then stir in the blended cottage cheese and shredded cheddar cheese. Let the residual heat melt everything into a smooth, creamy soup. Do not let it boil.
Ladle into bowls and finish with a sprinkle of fresh chopped cilantro.

Notes

Blend the cottage cheese first. It keeps the soup smooth and prevents curdling. Always stir in the cheeses after turning off the heat. Do not boil once added. If freezing, leave out the cheese and stir it in fresh when reheating. You can skip the cauliflower rice to reduce carbs. The soup still works without it. Swap ground beef for turkey or chicken if you want something lighter. Serve with garlic knots or keto breadsticks for the full cozy dinner moment.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	585
Fat:	31 g
Carbohydrates:	15 g
Protein:	53 g
Cholesterol:	156 g
Sodium:	957 mg
Fiber:	4 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.