Oh. my. gosh. I could not stop eating this creamy and luscious Low Carb Tex Mexican Soup! Warm and comforting, it’s made with ground beef for a quick and easy weeknight meal, made right in your slow cooker, Instant Pot OR on the stove top – so many options.
Low-Carb Tex Mexican Soup Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…Shall We??? 🙂
I love making easy meals for my family and this is a wonderfully simple low-carb soup recipe!
There are only four main ingredients that you’re going to need: ground beef, cream cheese, a can of tomatoes with diced green chilies, chicken broth, and a few seasonings. I always have these ingredients on hand, so this is our perfect go-to meal when the weather cools down.
We love a good ground beef soup with lot of Mexican flavor and a little kick. When my guys work hard (and they always do) they totally enjoy hearty and thick recipes with meat. I love that the recipe goes together so easily and quickly, giving gives me more time to do other things.
What Ingredients Do You Need to Make Low-Carb Tex Mexican Soup?
We like to use lean ground beef and since we raise beef, we’ve always got an entire freezer full of it! You can use any type of ground beef in this recipe, but if you choose to cook one that’s got more fat, just be sure to drain the fats that accumulate when it’s cooked so your soup doesn’t have a greasy texture.
I used full fat cream cheese in this low carb recipe. The cream cheese gives this soup a super thick and creamy texture – super satisfying.
The chicken broth is combined with the cream cheese to flavor it and also thin it down a bit to become less of a dip consistency and more of a soup consistency.
Diced Tomatoes and Green Chilies
I used Rotel brand, but any brand works great – use your favorite. You don’t need to the tomatoes, either – the juices combine with the broth and cream cheese in this soup.
Granulated Garlic, Granulated Garlic, Chili Powder, Cumin
These are basic spices that nearly everyone has on hand – yay! If you prefer more or less of any one of them, feel free to customize the flavors to taste. If you like a more spicy option, kick up the chili powder.
What Tools Are Handy for Making This Low Carb Mexican Soup?
Programmable Slow Cooker – A slow cooker makes life in the kitchen so much easier. We rely on our slow cooker alot for keeping meals warm and ready to eat.
6 Quart Instant Pot – We adore our Instant Pot! Did you know that nearly all electric pressure cookers have a saute setting so you can brown your ground beef right in your Instant Pot, instead of having to do that step in a skillet on the stove. Then, continuing to use the saute setting, stir in the remaining soup ingredients and heat throughout. You’ve got Low Carb Tex Mexican Soup just like that – super easy.
Easy and Helpful Recipe Tips for Making Tex Mexican Soup
This soup looks and tastes a lot like queso! Can I serve it with chips?
It sure does. Yep, you actually CAN serve it with chips, but keep in mind it would no longer be considered a low carb meal. If your family doesn’t care about low-carb, add in the chips, by all means!
When I made this soup, I thought it was too thick. Can I add milk to thin it down a bit?
Yep, but again that could kick this soup out of the low-carb category. Instead, use more chicken broth or add another can of diced tomatoes and green chilies, instead.
Can I substitute other ground meats in place of the ground beef?
Sure thing. You could substitute ground turkey, ground pork, ground chicken…..even ground venison would work just fine. Sometimes I even make this a meatless soup when it’s just me eating it.
What is a chipotle and why would I want to add that ingredient to this soup? The recipe says it’s optional.
A chipotle is a smoked jalepeno, so it’s a very spicy, smoky ingredient. I purchase whole chipotles packed in adobo sauce (found in the Hispanic aisle at your grocer) then toss them into my food processor, processing all until nice and smooth.
I store the minced chipotles and adobo sauce in my fridge with all my other condiments so it’s handy to grab for any dish that needs a touch of spiciness or smoke – it’s a super yummy ingredient, and also very trendy right now, too.
So I can make this soup three different ways?
Yes, and don’t you love having options? You can makes this Mexican soup in the slow cooker on low, in the Instant Pot using the saute setting, or on your stove top in a sauce pan. Any way you opt to make it, this soup is going to be a hit with your family and guests!
Can I double this recipe or maybe even cut it in half if I want a smaller batch for just one or two?
Yes – it works either way and I’ve tried both ways. I often double it for my big family or when I just want some for myself at lunch occasionally, it’s super easy to make a half a batch.
So to be clear, when I make this soup in the Instant Pot, I’m not going to cook it under pressure at all?
Nope. You’re just going to use the saute setting to cook the ground beef, drain the fats, and then add the remaining ingredients, cooking the soup just until it’s hot throughout.
You really can’t cook this soup under pressure since it’s so thick, and it may also curdle if you try to cook it under pressure. Using the saute setting is super handy and it comes together FAST. (Using the saute setting on your Instant Pot means you’re using your pot like a pot on a burner – if that makes better sense to you!)
Other Family-Favorite Soup Recipes to Enjoy –
Low-Carb Chicken Bacon Ranch Soup
Instant Pot Sausage, Bacon and Potato Soup
Curried Butternut Squash Bisque
Instant Pot Tuscan Bean Soup
Creamy Chicken Enchilada Soup….Just 6 Ingredients
Orzo Chicken Soup with Vegetables
Printable Directions for Making Low-Carb Tex Mexican Soup
Instant Pot Low-Carb Tex Mexican Soup
- 2 lbs. lean ground beef, browned and fats drained
- 16 oz. cream cheese, softened (I used low fat cream cheese)
- 1 Tbs. each chili powder and ground cumin
- 1 tsp. each onion and garlic powder
- 1 can tomatoes and diced green chilies, with juice
- 4 cups chicken broth
- 1 tsp. chipotle sauce or minced chipotles in adobo, optional
Instant Pot Method
- Using the saute setting on the Instant Pot (or any electric pressure cooker), add the ground beef and cook throughout, crumbling the meat as it cooks. When the beef is fully cooked, drain any fats that have accumulated, then add the remaining ingredients (still using the saute setting), stirring occasionally to cook and combine all the ingredients until the soup is smooth and creamy . When the soup is hot throughout, serve at once.
Slow Cooker Method
- Place cream cheese into greased slow cooker set on high. When cream cheese is softened, stir in spices, ground beef and tomatoes; combine well, then stir in chicken broth. Reduce heat to low and cook for 1-2 hours.
Stove Top Method
- Using a sauce pan over medium high heat, add the ground beef and cook throughout, crumbling the meat as it cooks. When the beef is fully cooked, drain any fats that have accumulated. Using medium heat now, add the remaining ingredients, stirring occasionally to cook and combine all the ingredients until the soup is smooth and creamy. When the soup is hot throughout, serve at once.
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Let’s Get You Cookin’,
Ack! My Instant Pot Won’t Pressurize!
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Glad to get your recipe but taking four pages is a little much.
Hi Velora: If you scroll down, you will see a PRINT button. Then you just get the recipe.
I thank you for this recipe I am always looking for low carb recipes!
This sounds amazingly delicious. I may add a bit more heat when I make it because I love spicy. One thing though…to make this truly low carb, it needs to be full fat cream cheese. Our first cold day, I’m making this!
Hi Jan – hope you enjoyed this soup. And, yes, you are correct. The cream cheese needs to be full fat! Sorry about that.
I wonder what this dish would last like with chipped beef instead of hamburger. Just a thought, it’s already good.
Hi Bob – I’ve not tried it with chipped beef, but I think that sounds WONDERFUL! As soon as the weather officially turns cool again (and I hope that’s a little ways off!) I’m going to give it a try. Thanks for the suggestion!
I am thinking the can of tomatoes is 14.5oz. Is that correct? I am making this tomorrow thank you.
Hi Jill – it’s the 10 oz. can of diced tomatoes and green chilies….such as Rotel. Thanks for asking – I’ll get this recipe adjusted so it reflects that!
I would like to make this soup but have 1 question: What is the size (ounces) can of tomatoes & chilies that you use? The recipe doesn’t say.
Hi Deb – thanks for pointing this out to me so I can make a correction on that recipe. It’s just 10 oz. can of diced tomatoes and green chilies.
I loved it! Might cut back on chicken broth next time. If using low fat cream cheese understand carbs replace the fat and increase the carbs in this soup!
Hi Kathleen – this recipe has gone viral and has been a super hit. Isn’t it just yummy?? And, yes, you are correct. Low Fat cream cheese does have a few more carbs than regular cream cheese.
Is there a version for not using a crockpot? Can this be done on the stove top?
Hi Laura – I emailed you with a response previously, but wanted to follow up here just to be sure. You can totally make that soup in a saucepan on the stop top – just add all the ingredients and bring it to a low simmer for a few minutes over low heat. It’s delicious! Chef Alli
Thank you for adding this! I’m making it on my stove now. So excited.
Hi Courtney – My pleasure. How did it turn out?? Hope you enjoyed the soup – it’s a favorite!
Howdy cuz… you just popped up on my pinterest…how funny! This recipe sounds like a winner and I’m gonna try it…I like THM too and am always looking for new ideas 🙂 Hope all is well…lots of love, Dawn from CO ♡
Well, Hi there, cuz!! That recipe has gone viral. Its crazy! I hope you enjoy it and that your family is doing well. Can’t believe it’s Thanksgiving next week already. Love you! Allison
Approximately how many will this serve? About 8? Can’t wait to try it…sounds yummy and it’s going to be cold in south Texas this week!
Hi Danni – I’d say 6-8, depending on your eaters. 🙂 My guys eat alot, so I’m never exactly sure what a TRUE serving is. Hope you enjoy this recipe.
I have made this before.Its super good.But I need to know how many carbs,calories and fat grams is this soup?How do you calculate!