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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.
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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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
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
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.