When you are in the mood for soup, make this keto taco soup recipe. It’s warm and hearty with a bit of a bite!
Sometimes, I’m just in the mood for a creamy, spicy, soup. Maybe it’s the weather, but when the craving gets to me, this recipe hits the spot.
More Keto Soup Recipes: Keto Egg Roll Soup, Keto Broccoli Cheddar Soup, Low Carb Chicken Cabbage Soup
How To Make Creamy Keto Taco Soup
Soups are some of my favorite meals to make for my family because they are just so easy! Add all the ingredients to the pot, let it cook, and dinner is served!
The entire recipe is at the bottom of the post. First, I’m going to share my favorite tips and helpful information. If you have any questions, please leave them in the comments – I’m happy to help!
What’s In It
Here’s what I used in my creamy keto taco soup recipe, along with any substitutions or ingredient swaps you can make.
- Ground Beef – Use your favorite ground meat. You can use ground chicken, turkey, or even sausage.
- Garlic Powder – If you use garlic salt, just omit the salt later on in the recipe.
- Onion Powder
- Red Bell Pepper – Use any color of pepper. The red bell pepper has the best flavor, but green or yellow will work too.
- Ro-Tel Diced Tomatoes and Green Chiles – You can also use one can of petite diced tomatoes and a small can of diced green chilis. If you want it super mild, just add the tomatoes without the green chilis.
- Chicken Broth – Chicken bone broth and chicken stock are all similar enough that you can use them instead.
- Paprika
- Chili Powder – Use any kind of chili powder that you like here. Go as spicy as you like!
- Salt and Pepper
- Cumin
- Cream Cheese – If you don’t have cream cheese, substitute either mascarpone cheese or ricotta cheese.
Low-Carb Toppings
Customize your soup with your favorite low-carb toppings. Here are just a few ideas you can try.
- Hot Sauce
- Sour Cream
- Cauliflower Rice
- Hot peppers
Family-Favorite Low-Carb Ground Beef Taco Soup
This is one of my favorite low-carb Taco Tuesday recipes. It’s a healthy and hearty soup that will keep your family full all night long!
Make the entire recipe – if you have a larger family, double it. Everyone will eat it up! This stove top taco soup disappears in our house.
How To Prep Ahead and Store It
This is a really great freezer meal. Just brown the ground beef and let it cool off completely. Then, mix it with all the other ingredients. Store it in an extra-large zippered freezer bag and place it flat in your freezer.
It will last about 3 months in your freezer.
When you want to make it, let it thaw out overnight in your refrigerator. Then, either warm it up in a pot on your stove or put it on low in your slow cooker.
How To Store Taco Soup
If you have leftovers, store them in a sealed container and keep it in the refrigerator. You might see some separation in a few days. Just heat it up and stir it and it should look just as delicious as the day you made it.
A Keto Comfort Food
What makes something a comfort food? It fills you up and has flavors that remind you of your childhood. That’s what this is for me. You don’t need bread or potatoes to have a comfort food.
Creamy Keto Taco Soup Recipe
Below are the ingredients you’ll need to make the low carb soup. The exact measurements can be found within the printable recipe card below.
Ingredients:
Ground beef
Garlic powder
Onion powder
Red bell pepper
Ro-tel diced tomatoes and green chiles with juices
Chicken broth
Chili powder
Paprika
Salt and pepper
Ground cumin
Cream cheese
Directions:
Remove cream cheese from the fridge and allow it to soften.
Add ground beef to a large pot on medium heat. Brown beef and drain fat.
Now add all ingredients into the pot except for salt and pepper and cream cheese. Increase the heat to high and bring soup to a boil.
Reduce heat and simmer for 8-10 minutes.
Add softened cream cheese to the soup and stir for 5-7 minutes or until completely dissolved. Season with salt and pepper to taste.
Top with avocado, slices of lime, cilantro, and shredded Mexican cheese
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CREAMY KETO TACO SOUP RECIPE
Ingredients
- 1 lb ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 red bell pepper chopped
- 2 10 oz cans of ro-tel diced tomatoes and green chiles with juices
- 4 cups chicken broth
- 1/2 tbsp chili powder
- 1 tsp paprika
- 1 tsp salt and pepper
- 1 tsp ground cumin
- 1 8 oz cream cheese, softened
Instructions
- Remove cream cheese from the fridge and allow it to soften.
- Add ground beef to a large pot on medium heat. Brown beef and drain fat.
- Now add all ingredients into the pot except for salt and pepper and cream cheese. Increase heat to high and bring soup to a boil.
- Reduce heat and simmer for 8-10 minutes.
- Add softened cream cheese to the soup and stir for 5-7 minutes or until completely dissolved. Season with salt and pepper to taste.
- Top with avocado, slices of lime, cilantro, and shredded Mexican cheese.
Notes
Net Carbs: 4 g
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
More Fall Keto Recipes
Here are some more amazing fall keto recipes that you’ll enjoy next!
