You’ve just stumbled upon the Perfect Keto Taco Soup Recipe. It delivers all the Mexican Taco flavors you love in just 30 minutes. Only 4 net carbs and a whopping 22g of protein per serving. Plus it all goes down in just one pot for easy clean up.
Our Easy Keto Taco Soup recipe is loaded with ground beef, vegetables, homemade Keto Taco Seasoning and two kinds of cheeses to create a warm and comforting bowl of cheesy keto soup. Even better? Your entire family will line up come dinner time when this easy taco soup recipe is on the menu.
To fill out your Keto Meal Plan with comforting low carb soup recipes, check out a few of our favorite keto soups: Keto Cheeseburger Soup, Broccoli with Cheese Soup, Low Carb Cabbage Soup and Zuppa Toscana Soup.
What’s in Keto Taco Soup?
Just a few pantry staples and items most folks on a Keto diet usually stock up on. Here are the key ingredients and substitution recommendations.
- Ground Beef – feel free to swap in ground turkey, ground chicken or even chicken breasts (keep reading for directions).
- Cream Cheese- We use full-fat, however feel free to sub in low-fat cream cheese or heavy cream to lower the fat.
- Ro-Tel- You can substitute with 3 diced Roma tomatoes if you prefer fresh produce.
- Beef Broth – we highly recommend using a low sodium beef broth so you can control the sodium and adjust to taste. This Instant Pot Bone Broth Recipe fits the bill.
- Cheddar Cheese – Make sure to use block cheese vs. pre-shredded cheese as it uses non-keto approved ingredients (anti-caking powder) and doesn’t melt well.
- Misc – For non-Keto eaters, feel free to bulk up this keto soup recipe with black beans, corn or even tortilla chips.
How To Make Taco Soup
One of the best things about this taco soup keto is the fact it’s ready in only 30 minutes and you just need one pan. Whomever is on kitchen duty that night will be happy!
- Step 1 – Brown the ground beef in a dutch oven over medium high heat. Drain excess oil.
- Step 2 – Add the cream cheese, taco seasoning, garlic powder, oregano, pepper and Ro-Tel and stir to combine.
- Step 3 – Add the beef broth and heavy cream and simmer on low for 25 minutes.
- Step 4 – Add the cheddar cheese and stir until melted.
- Step 5 – Divvy up into soup bowls and top with your favorite toppings.
Easy Taco Soup Recipe Topping Ideas:
Shredded Cheese
Sliced Avocado
Pickled Peppers
Pickled Red Onions
Sour Cream/Greek Yogurt
Pico De Gallo
Green Onions
Cilantro
Recipe Variations:
Taco Soup Crockpot
Many of you have asked for more Crockpot recipes, so we made sure to include directions to make this in the Crockpot as well as the stovetop. It’s pretty much a dump and go type of thing, ready in as little as two hours.
Keto Chicken Taco Soup
Just sub in shredded cooked chicken breasts or thighs for the ground beef to make this a Keto Chicken Taco Soup. If using the Crockpot, the chicken can be thrown in uncooked. You’ll just need to shred the chicken in the pot before serving.
Can You Freeze This Keto Soup Recipe?
You can freeze keto taco soup with a quick adjustment. Cream Cheese doesn’t freeze well so you’ll need to omit it from the recipe. When you’re ready to re-heat and eat the soup, you’ll add the cream cheese at that time.
This low carb soup recipe will last in the refrigerator for up to 4 days in an air-tight container or up to 6 months in the freezer.
Check Out More Keto Dinner Recipes:
Cast Iron Skillet Steak with Asparagus
Air Fryer Steak with Garlic Mushrooms
Sautéed Cabbage with Sausage and Bacon
Keto Taco Soup (Stovetop and Crockpot)
Equipment
- Dutch Oven
- slow cooker
- Rotel
Ingredients
- 1 tbsp Avocado Oil
- 1 lb Ground Beef
- 6 oz Cream Cheese (Room Temperature)
- 2 tbsp Taco Seasoning
- 1 tsp Garlic Powder
- 1/2 tsp Oregano
- 1/4 tsp Black Pepper
- 1 Can Ro-Tel Diced Tomatos (10 oz)
- 2 Cups Low Sodium Beef Broth
- 1/4 Cup Heavy Whipping Cream
- 1 Cup Shredded Cheddar Cheese (*Note 1)
Instructions
Stove Top Keto Taco Soup
- Add avocado oil and ground beef to a large pot or dutch oven and cook over medium high until ground beef is browned. Drain excess oil.
- Add cream cheese, taco seasoning, garlic poweder, oregano, black pepper and Ro-Tel diced tomatoes. Stir and cook until cream cheese is melted and all ingredients are incorporated.
- Add beef broth and heavy cream. Stir and bring to low simmer. Simmer for 25-30 minutes.
- Add shredded cheddar cheese and stir until melted.
- Pour into soup bowls and top with your favorite taco toppings! (*Note 2)
Crockpot Keto Taco Soup
- Brown ground beef and avocado oil, in a large skillet over medium-high heat and drain before adding to the Crockpot.
- Transfer ground beef to crockpot and add all remaining ingredients, except shredded cheddar cheese. Stir until well combined.
- Cook on low for 4 hours or high for 2 hours. *(Note 3)
- About 20 minutes before serving, add shredded cheddar cheese to the Crockpot and stir to combine. Put the lid back on and cook for another 20 minutes so the cheese can melt.
- Pour into soup bowls and top with your favorite taco toppings! (*Note 2)
Notes
tips.
Step 1.
Make sure to use block cheese and not pre-shredded cheese.
Tip 2.
Ro-Tel also has a mild and hot version, to further customize the spice level.