Keto Mexican Beef Soup

The Keto Mexican Beef Soup is a hearty and flavorful low-carb dish that brings the authentic taste of Mexican cuisine without the usual carb-heavy ingredients. Tender, well-marbled beef chuck is slow-simmered in nutrient-rich beef bone broth until melt-in-your-mouth tender, then infused with traditional Mexican spices like cumin, chili powder, oregano, and smoked paprika for a robust flavor profile. A modest amount of tomato paste adds smoky-sweet complexity and rich color while keeping carbs in check, and low-carb vegetables like onion, bell pepper, and zucchini provide texture without relying on beans or corn. Finished with fresh lime and topped with creamy avocado, cilantro, shredded cheese, and a dollop of sour cream, this soup delivers deeply satisfying comfort, ample healthy fats, and protein-packed nutrition that fits perfectly into a strict keto lifestyle.

Course Dinner, Lunch, Main Course, Soup

Cuisine Keto, Low Carb, Mexican

Keyword bone broth soup, gluten free, grain free, keto beef recipe, keto mexican beef soup, low carb soup

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 410kcal

Equipment

large heavy-bottomed pot or Dutch oven
Cutting board
Chef's knife
Wooden Spoon
measuring cups and spoons
ladle

Ingredients

For the soup base

2 pounds beef chuck roast cut into 1 1/2 inch cubes, well marbled
2 tablespoons olive oil or avocado oil
1 cup yellow onion diced, about 1 small onion
1/2 cup green bell pepper diced, about 1/2 medium pepper
1/2 cup zucchini diced small
4 cloves garlic minced
6 cups beef bone broth unsalted or low sodium
2 tablespoons tomato paste no sugar added
1 can diced tomatoes with green chiles 10 ounce can, undrained, no sugar added
2 teaspoons ground cumin
2 teaspoons chili powder use a mild blend, not pure ground chile
1 teaspoon dried oregano preferably Mexican oregano
1/2 teaspoon smoked paprika
1 teaspoon sea salt plus more to taste
1/2 teaspoon black pepper freshly ground
1 whole bay leaf
1 tablespoon fresh lime juice from about 1/2 lime, plus wedges for serving

For optional heat

1 whole jalapeño pepper seeded and minced, optional for extra spice
1/4 teaspoon ground cayenne pepper optional, to taste

For serving and toppings

1 large avocado pitted, peeled, and sliced
1/2 cup shredded Mexican blend cheese or shredded cheddar, for topping
1/3 cup sour cream or Mexican crema, for topping
1/4 cup fresh cilantro chopped, for garnish
1/4 cup red onion finely diced, optional

Instructions

Pat the beef chuck cubes dry with paper towels and season them lightly with some of the salt and black pepper.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium high heat until shimmering.
Add about half of the beef in a single layer and sear until well browned on at least two sides, then transfer the browned beef to a plate and repeat with the remaining beef, adding a little more oil only if needed.
Reduce the heat to medium, add the diced onion and green bell pepper to the pot, and cook, stirring often, until softened and lightly translucent, about 4 to 5 minutes.
Add the diced zucchini and cook for another 2 to 3 minutes, stirring occasionally, until it begins to soften slightly.
Stir in the minced garlic and optional minced jalapeño and cook until fragrant, about 30 seconds, being careful not to let the garlic brown.
Add the tomato paste, cumin, chili powder, dried oregano, smoked paprika, remaining salt, black pepper, and optional cayenne to the pot and stir well to coat the vegetables in the spices and toast them for about 1 minute.
Pour in a splash of the beef bone broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot, then return all of the seared beef and any accumulated juices to the pot.
Add the remaining beef bone broth, the can of diced tomatoes with green chiles, and the bay leaf, then stir to combine everything evenly.
Bring the soup just to a gentle boil over medium high heat, then immediately reduce the heat to low to maintain a steady, gentle simmer.
Cover the pot partially with a lid and simmer the soup gently for 1 1/2 to 2 hours, stirring occasionally, until the beef is very tender and easily pulls apart with a fork.
Remove the bay leaf, taste the broth, and adjust the seasoning with additional salt, pepper, or chili powder as desired, then stir in the fresh lime juice.
Ladle the hot soup into bowls and top each serving with sliced avocado, shredded cheese, a dollop of sour cream, chopped cilantro, and optional diced red onion, then serve with extra lime wedges for squeezing over the top.

Notes

For the most tender and flavorful soup, choose a well marbled beef chuck roast and avoid boiling the soup vigorously, which can toughen the meat and cloud the broth. This soup can be prepared a day in advance and the flavors will deepen as it rests in the refrigerator, making it ideal for meal prep. Store leftovers in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months, then reheat gently on the stovetop and add fresh avocado just before serving to keep it vibrant and creamy. If you need to reduce the carbs further, use only half of the diced tomatoes with green chiles and replace the remaining volume with additional bone broth, and go lighter on the onion and bell pepper. To make this in a slow cooker, brown the beef and sauté the aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours until the beef is very tender.

Nutrition