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.
Ingredients in Creamy Taco Soup
How to Make the Best 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
Frequently Asked Questions
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.
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.
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.
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