Keto Taco Soup

Looking for a delicious and hearty meal that fits perfectly into your keto lifestyle? You need keto taco soup! The recipe has only 7 grams of carbs per serving. It’s made with keto-friendly ingredients like ground beef, cream cheese and tomatoes, along with Mexican spices and green chiles for a subtle kick. Top with shredded cheddar cheese and fresh avocado for added healthy fat macros and extra flavor.

Ready in 35 minutes, this keto taco soup makes a quick weeknight keto dinner with bold flavors.

Ingredients for Keto Taco Soup

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• Ground beef: This ingredient is a staple in keto recipes due to its high fat content. Opt for an 80/20 blend (80% lean meat to 20% fat) for rich flavor.
• Onion and garlic: Use aromatics to build a savory base for the soup.
• Cream cheese: With 33% fat, cream cheese adds a velvety texture and pleasant tang.
• Diced tomatoes: This recipe calls for a can of diced tomatoes with green chiles. If needed, substitute with canned crushed tomatoes or fresh diced tomatoes.
• Beef broth: If using store-bought, look for an organic, preservative-free broth, or make homemade beef broth to ensure it’s keto-compliant.
• Heavy whipping cream: For a creamy texture, use full-fat heavy whipping cream or heavy cream.
• Spices: The keto-friendly taco seasoning mix is made with chili powder, paprika, ground cumin, dried oregano, salt and pepper.

Directions

Step 1: Cook the beef and onion

In a large saucepan, cook ground beef and onion over medium heat until the meat is no longer pink, 6 to 8 minutes. Break into crumbles and drain. (Don’t rinse the beef or pour the fat down the drain.)

Step 2: Add cream cheese, seasonings, broth and tomatoes

Stir in cream cheese, garlic, chili powder, salt, paprika, cumin, oregano and pepper until blended. Stir in the broth and tomatoes.

Bring to a boil over medium heat. Reduce heat, then simmer, uncovered, until slightly thickened, 7 to 10 minutes. Keep an eye on the pot and stir gently as needed.

Step 3: Stir in the cream

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Reduce the heat to low. Stir in heavy cream and heat through. Don’t hesitate to taste a spoonful of soup and season more as needed!

To serve, garnish bowls with shredded cheddar cheese, sliced avocado and chopped fresh cilantro.

Recipe Variations

• Switch up the protein: Use ground turkey or ground chicken for a lighter soup. For a spicy, smoky twist, use chorizo.
• Load the soup with vegetables: Add low-carb or no-carb vegetables such as zucchini or bell peppers for extra nutrients.
• Make a vegan keto taco soup: Use plant-based ground meat, vegan cream cheese, vegetable broth and coconut cream for a vegan version.
• Kick up the heat: Use other types of peppers like Anaheim or poblano for more heat.

How to Store Keto Taco Soup

Leftover keto taco soup should be sealed in an airtight container and stored in the refrigerator. It will keep for three to five days. It can be reheated in the microwave or on the stovetop.

Can you freeze keto taco soup?

Follow our general tips for freezing soup: Allow the keto taco soup to cool completely, then transfer to an airtight container. You can also ladle single servings into freezer bags, seal tightly and freeze laid flat.

When you’re ready to eat the leftover keto taco soup, partially thaw the soup in the refrigerator overnight. Then reheat it in a saucepan, stirring occasionally and adding broth if it’s thickened up.

Keto Taco Soup Tips

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What can you serve with keto taco soup?

You can serve keto taco soup with a variety of keto-friendly sides, like cauliflower rice to add a low-carb, grain-like texture or keto tortilla chips for crunch. A scoop of guacamole can enhance the soup’s creaminess and add healthy fats, while a fresh side salad balances the soup’s richness.

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

In an Instant Pot, use the saute mode to cook ground beef and chopped onion until the meat is browned. Add minced garlic and spices, stirring until fragrant, then stir in cream cheese until melted and well combined. Add beef broth, diced tomatoes green chiles and heavy cream. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes. Once done, do a quick release, stir the soup and adjust the seasoning if necessary.

For a slow cooker, brown the ground beef and chopped onion in a skillet, then transfer to the slow cooker. Add minced garlic, spices, cream cheese, beef broth, diced tomatoes and heavy cream, stirring to combine. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir well before serving and adjust seasoning if necessary. Serve hot with keto-friendly toppings.