Keto Taco Soup (Stovetop and Crockpot)

A white bowl of Keto Taco soup topped with cilantro, diced tomatoes, avocado and lime slice. A sliced tomatoes, bunch of cilantro, halved avocado and a pot of soup is next to it.

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.
A white pot filled with keto taco soup topped with chopped cilantro. A soup ladle is inside the pot and a bunch of cilantro is next to the pot.

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:

Instant Pot Buffalo Chicken

Cast Iron Skillet Steak with Asparagus

Air Fryer Steak with Garlic Mushrooms

Pesto Keto Meatballs

Sautéed Cabbage with Sausage and Bacon

A white bowl of Keto Taco soup topped with cilantro, diced tomatoes, avocado and lime slice. A sliced tomatoes, bunch of cilantro, halved avocado and a pot of soup is next to it.
Print

Keto Taco Soup (Stovetop and Crockpot)

Low Carb and Keto Taco Soup recipe loaded with ground beef, vegetables and two kinds of cheeses to create a warm and comforting bowl of cheesy keto soup in just 30 minutes. Only 4 net carbs per serving.
Course dinner
Cuisine American
Keyword 4 Net Carbs, Easy Keto Recipes, Easy Low Carb Recipes, ground beef, Keto, Keto Dinner, Keto Lunch, Keto Recipe, Keto Recipes, Keto Soup Recipe, Low Carb Dinner, Low Carb Lunch, Low Carb Recipes, Low Carb Soup Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Calories 440kcal
Author Lighter Kitchen
Cost $12

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

Note 1: Make Sure To Use Block Cheese And Shred Vs Using Pre-Shredded Cheese. The Pre-Shredded Bagged Cheese Uses Non-Keto Approved Ingredients (Anti-Caking Powder) AND It Doesn't Melt As Well As Block Cheese.
Note 2: Nutritional Value does not include extra taco soup toppings you choose to use.
Note 3: I like to stir the soup at about the hour mark, but make sure to add an additional 5 minutes to cook time for this action.

tips.

A white pot filled with keto taco soup topped with chopped cilantro. A soup ladle is inside the pot and a bunch of cilantro is next to the pot.

Step 1.

Make sure to use block cheese and not pre-shredded cheese.

Picture of a can of original Rotel Chilis.

Tip 2.

Ro-Tel also has a mild and hot version, to further customize the spice level.

nutrition facts

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