Instructions:
- Heat oil in a large Dutch oven or soup pot over medium-high heat. Add ground beef, breaking it up as it cooks. Cook until fully browned. Drain off excess grease thoroughly.
- Reduce heat to medium. Add diced onion and bell pepper to the pot. Sauté until softened, about 5–7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Clear a small space in the centre of the pot. Add the chilli powder, cumin, smoked paprika, oregano, and cayenne directly to the hot oil/meat mixture. Stir the spices constantly for about 30 seconds until highly aromatic (blooming the spices).
- Pour in the undrained diced tomatoes and the chicken broth. Stir well, scraping up any browned bits (the fond) from the bottom of the pot. Bring the mixture to a gentle boil, then reduce heat immediately to low.
- Stir in the green chiles (if using). Cover and simmer for 15 minutes to allow the flavours to meld.
- Reduce the heat to the lowest setting. Add the cubed cream cheese, a few pieces at a time, stirring constantly until each piece is fully melted and incorporated, ensuring the soup becomes smooth and creamy.
- Taste the soup and adjust salt, pepper, and cayenne as needed. Simmer uncovered for 5 more minutes if you prefer a slightly thicker consistency.
- Ladle the Keto Taco Soup hot into bowls and serve immediately with desired garnishes.