This creamy keto taco soup transforms the bold, savory flavors of tacos into a warm and hearty bowl of comfort. Featuring seasoned ground beef, rich broth, cream cheese, and zesty toppings, it’s a one-pot meal that’s both satisfying and low in carbs. Perfect for chilly evenings or easy weeknight dinners, this soup is full of Mexican-inspired flair without the tortillas.
Why You’ll Love This Recipe
Quick and easy – Ready in just 22 minutes, making it ideal for busy weeknights.
Low-carb and keto-friendly – Packed with protein and healthy fats while keeping carbs to a minimum.
One-pot wonder – Minimal cleanup and maximum flavor.
Creamy and comforting – Cream cheese gives the soup a rich, velvety texture.
Flexible – Easily adaptable to your favorite toppings or proteins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef (80/20 or 90/10)
1 large red bell pepper, chopped
28 ounces canned diced tomatoes, no sugar added
4 cups beef broth
1 tablespoon taco seasoning (homemade or store-bought, sugar-free)
8 ounces cream cheese, softened and chopped
Optional Toppings:
Sliced avocado
Shredded cheddar cheese
Fresh cilantro
Lime juice
Directions
Cook the beef: In a large soup pot over medium heat, add the ground beef and cook until browned. Drain any excess fat.
Simmer: Add the chopped bell pepper, canned tomatoes, beef broth, and taco seasoning. Stir well, bring to a boil, then reduce to a simmer for about 10 minutes.
Add creaminess: Stir in the chopped cream cheese and mix until fully melted and smooth.
Serve: Ladle the soup into bowls and top with avocado, cheese, cilantro, and a squeeze of lime juice.
Servings and timing
Servings: 8
Prep time: 2 minutes
Cook time: 20 minutes
Total time: 22 minutes
Variations
Use ground turkey or chicken: Swap out the beef for a leaner protein.
Add extra vegetables: Include zucchini, spinach, or cauliflower rice for added nutrients.
Make it spicy: Add chopped jalapeños or a pinch of cayenne pepper.
Dairy-free version: Use dairy-free cream cheese made from almond or coconut base.
Chunkier texture: Add diced avocado or low-carb beans if you’re not strictly keto.
Storage/Reheating
To store: Keep leftovers in an airtight container in the refrigerator for up to 1 week.
To freeze: Store cooled soup in freezer-safe containers for up to 6 months.
To reheat: Warm gently on the stovetop over low heat or microwave in 30-second intervals until heated through.
FAQs
1. Can I use chicken instead of beef?
Yes, ground chicken or shredded cooked chicken both work well for a lighter version.
2. Is taco seasoning keto-friendly?
Most store-bought versions are fine, but check for added sugar. Homemade seasoning is the safest option.
3. Can I make this soup in a slow cooker?
Yes, combine all ingredients except cream cheese and cook on Low for 6 hours or High for 4 hours. Stir in the cream cheese at the end.
4. Can I make it in an Instant Pot?
Yes. Add all ingredients except cream cheese and cook on High pressure for 15 minutes. Stir in cream cheese after cooking.
5. What can I use instead of cream cheese?
Heavy cream or coconut cream can be used, though the texture will be slightly different.
6. Can I make this soup dairy-free?
Yes, replace the cream cheese with a dairy-free block-style cream cheese or coconut cream.
7. What toppings go best with this soup?
Avocado, shredded cheese, cilantro, diced tomatoes, and a squeeze of lime are excellent choices.
8. How do I thicken the soup if it’s too thin?
Let it simmer uncovered for a few more minutes, or stir in a bit more cream cheese.
9. Can I make this ahead of time?
Yes, it’s great for meal prep — the flavors develop even more after a day or two.
10. How many carbs are in one serving?
Each serving has about 2g net carbs, making it perfect for keto diets.
Conclusion
Keto Taco Soup is a delicious, creamy, and comforting meal that brings all your favorite taco flavors to a hearty soup bowl. It’s rich in flavor, easy to prepare, and perfect for anyone following a low-carb lifestyle. Whether you make it on the stovetop, in the Instant Pot, or slow cooker, this recipe is sure to become a family favorite.
A rich and creamy low-carb soup that delivers bold taco flavors with seasoned ground beef, tomatoes, cream cheese, and warm spices. Perfect for quick keto-friendly dinners.
Ingredients
1 pound ground beef (80/20 or 90/10)
1 large red bell pepper, chopped
28 ounces canned diced tomatoes (no sugar added)
4 cups beef broth
1 tablespoon taco seasoning (sugar-free)
8 ounces cream cheese, softened and chopped
Optional Toppings:
Sliced avocado
Shredded cheddar cheese
Fresh cilantro
Lime juice
Instructions
In a large soup pot over medium heat, brown the ground beef. Drain excess fat if needed.
Add chopped bell pepper, diced tomatoes, beef broth, and taco seasoning. Stir to combine and bring to a boil.
Reduce heat and simmer for 10 minutes to blend flavors.
Add chopped cream cheese and stir until fully melted and soup is smooth and creamy.
Ladle into bowls and top with optional toppings like avocado, cheese, cilantro, and lime juice.
Notes
Use full-fat cream cheese for best keto results.
Double the batch for easy meal prep or freezing.
Homemade taco seasoning lets you control carbs and spice level.
