Keto Taco Soup

This hearty and delicious Keto Taco Soup Recipe is pure comfort in a bowl. Made with sautéed onions and garlic, browned ground beef and warm spices, this low carb soup is simmered to perfection in a creamy broth made with beef stock, cream cheese, heavy cream, diced tomatoes and green chilies. Finished with garnishes of cheese, avocado, tomatoes, and fresh cilantro. Best of all, it can be ready in less than 30 minutes.

A bowl of creamy taco soup made with ground beef, onion, garlic, cream cheese, beef stock, diced tomatoes and green chilies. Garnished with avocado, tomato, cheese, and cilantro.

Ingredients in Creamy Taco Soup

Ingredients all laid out in individual bowls to make taco soup - beef, beef stock, cheese, onion, garlic, tomatoes, green chilies, seasonings, cream.

Ingredients Notes

Ground beef: For this keto taco soup recipe I used ground beef. But you could also use ground turkey, ground chicken, or even ground pork. (Try this Creamy Turkey Taco Soup with Black Beans)
Onion: For this creamy taco soup recipe, I recommend using a white onion or a sweet onion, but you can also use red onion or shallot. Finely chop the onion and make sure to cook until tender and transluscent for optimal flavor. (Try this Caramelized Onion and Bacon Dip)
Cream cheese: I recommend using full-fat cream cheese. You could also use mascarpone. The cream cheese in this keto taco soup is used to thicken the broth and add creaminess. (Try these Cream Cheese Stuffed Everything Bagel Bites)
Diced tomatoes and green chilies: My favorite brand of canned diced tomatoes and green chilies is Rotel. You can also use a can of diced tomatoes and chop up some jarred roasted green chilies. These add texture to the soup and a little kick.
Beef stock: The beef stock adds a richness and depth of flavor to this easy taco soup recipe. You could also use chicken stock.
Heavy cream: The heavy cream adds a silky richness to the broth. You could also use half and half but it won’t be quite as thick.

How to Make the Best Keto Taco Soup

Step by step photos for how to make keto taco soup.

Step by Step Instructions

STEP 1: Heat the olive oil in a large Dutch oven over medium heat. Add the onions and garlic to the pot and sauté until the onions are tender and the garlic is translucent.

STEP 2: To the pot, add the ground beef, salt, pepper, cumin and chili powder, and cook until the beef is browned. Drain any excess grease from the pan.

STEP 3: Add the cream cheese to the meat and cook until the cream cheese is completely mixed in with the meat and no little white bits remain.

STEP 4: Add the diced tomatoes and green chilis and the beef broth. Increase the heat to high and bring to a slow boil. Then reduce the heat to low and let simmer for 15 minutes. Add the heavy cream and let simmer for an additional 10 minutes. Taste, and add more salt and pepper, if desired.

Recipe Tips and Variations

Storage: Store leftover keto taco soup in the refrigerator for up to 5 days. Alternatively, you can freeze it for up to 6 months. This is an excellent soup for meal prep.
Reheating: I recommend reheating this creamy taco soup on the stovetop and adding a little extra cream and beef stock to help bring it back to life.
Add bell peppers: This is also delicious with some sautéed bell pepper added. I like to use a mix of red, yellow, and orange.
Use taco seasoning: In place of the salt, pepper, chili powder and cumin, you can substitute 3 to 4 tablespoons of homemade taco seasoning in this low carb taco soup. (Try my Homemade Low Carb Taco Seasoning)
Make Queso dip: For a delicious keto quest dip with beef, simply follow the directions as written, but reduce the beef stock to 1 ½ to 2 cups.
Toppings: This is delicious topped with some keto friendly garnishes like shredded cheddar cheese, tomatoes, sour cream, avocado, cilantro, black olives, lime wedges. This is also excellent topped with some crunchy low carb tortilla chips.

Frequently Asked Questions

Can you freeze taco soup?

Yes, you can freeze this soup for later. Make sure to cool the soup completely before transferring it to an airtight container and storing it in the freezer.

How do you make taco soup in a slow cooker?

Heat the olive oil in a large pan over medium heat. Add the onions and garlic to the pan and sauté until the onions are tender and the garlic is translucent. Add the ground beef, salt, pepper, cumin, and chili powder to the pan, and cook until the beef is browned. Drain any excess grease from the pan. Transfer the sautéed onions, garlic, and beef mixture to the slow cooker. Add the softened cream cheese, diced tomatoes and green chilies, beef stock, and heavy cream to the slow cooker. Stir to combine.Cook on low heat for 6-8 hours or on high heat for 3-4 hours.

How do you make keto taco soup in an Instant Pot?

Press the “Sauté” function on the Instant Pot and add the olive oil. Add the chopped onions and minced garlic, and sauté until the onions are tender and the garlic is translucent. Add the ground beef, salt, pepper, cumin, and chili powder to the pot, and cook until the beef is browned. Drain any excess grease from the pot. Press the “Cancel” button on the Instant Pot to stop the sauté function. Add the softened cream cheese, diced tomatoes and green chilies, beef stock, and heavy cream to the pot. Stir to combine. Close the lid and make sure the pressure valve is set to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time for 10 minutes. After the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.

More Keto Soup Recipes

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Author: Kyndra Holley
Total Time: 45 minutes
Yield: 8 Servings 1x
Diet: Gluten Free

Description

This hearty and delicious Keto Taco Soup Recipe is pure comfort in a bowl. Made with sauteed onions and garlic, browned ground beef and warm spices, this low carb soup is simmered to perfection in a creamy broth made with beef stock, cream cheese, heavy cream, diced tomatoes and green chilies. Finished with garnishes of cheese, avocado, tomatoes, and fresh cilantro. Best of all, it can be ready in less than 30 minutes.

Ingredients

Units

Scale

Instructions

Heat the olive oil in a large Dutch oven over medium heat. Add the onions and garlic to the pot and sauté until the onions are tender and the garlic is translucent.
To the pot, add the ground beef, salt, pepper, cumin and chili powder, and cook until the beef is browned. Drain any excess grease from the pan.
Add the cream cheese to the meat and cook until the cream cheese is completely mixed in with the meat and no little white bits remain.
Add the diced tomatoes and green chilis and the beef stock. Increase the heat to high and bring to a slow boil. Then reduce the heat to low and let simmer for 15 minutes.
Add the heavy cream and let simmer for an additional 10 minutes. Taste, and add more salt and pepper, if desired.
Garnish each bowl with cheese, tomatoes, avocado, and cilantro before serving.

Notes

Net carbs per serving: 2g
Storage: Store leftover keto taco soup in the refrigerator for up to 5 days. Alternatively, you can freeze it for up to 6 months.
Reheating: I recommend reheating this creamy taco soup on the stovetop and adding a little extra cream and beef stock to help bring it back to life.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 362
Fat: 26g
Carbohydrates: 5g
Fiber: 3g
Protein: 18g

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