Flavor-packed, ready in under 30 minutes, this keto taco soup is slightly creamy with just the right amount of spice that makes it a perfect dish for your whole family.
Jump to Recipe Print RecipeA perfect keto soup for Mexican food lovers!
It tastes better when it is topped with traditional taco garnishes: cheese, avocado, olives, and sour cream. I really never make this soup without having avocados on hand since they add an immense amount of flavor.
As a matter of fact, I love this soup so much that I can easily eat it continuously for three days without ever complaining!
How many carbs does the taco soup have?
Regular taco soup recipes can have as many as 30-40 carbs for one serving; a few even a bit higher than that. This keto version comes in at just 11 carbs and about 8 net carbs per serving, making it perfect for any low-carb diet!
Just be sure to use a low-carb taco seasoning. Many of the store-bought kinds contain added sugars and starches, which inflate the number of carbs immensely. I generally make my own, but you can find suitable options at most stores.
How to Make Low-Carb Taco Soup
Cook the Meat: Place the ground beef and onion in a 2-quart soup pot. Cooking over medium-high heat, brown the beef completely.
Add the Garlic: When they are slightly golden, bring down the heat to medium and add garlic. Saute for about a minute. Drain off excess fat.
Seasonings and Cheese: Stir in taco seasoning, salt, pepper and cream cheese. Continue stirring over medium heat until cream cheese is melted.
Remaining Ingredients: Add diced green pepper, Rotel, broth, and heavy cream to pot.
Let it Stew: Simmer the soup for 15 minutes, or until the green pepper softens.
Serve: Serve hot with your favorite toppings.
HOW TO STORE LEFTOVERS?
The leftover soup is good in the refrigerator for up to 4 days. When ready to eat the soup. One can reheat it in the microwave for a minute or two, in a saucepan on medium heat.
This soup freezes great, too. I chil it then portion into individual servings in ziplock bags that I store inside of a bigger freezer bag.
When I’m ready for my soup, I remove it from the ziplock bag and stick it in the microwave inside a bowl for 2-3 minutes. It is perfect every time!
VARIATIONS:
- In case Rotel is not available, chopped tomatoes and green chili will work as a substitute.
- Hot food is your love? Add a jalapeno along with green bell pepper. You can keep in the seeds for the best heat.
- Wish to have an even chunkier soup? How about adding some sliced celery along with green peppers. You may also include riced cauliflower.
- If you like a tangier soup, you can substitute the heavy cream for more cream cheese.
- You can use any other garnishes which are usually enjoyed by your family. Along with avocados and cheese, you could have olives, low carb tortilla chips, lime, spring onions, chopped jalapeno or cilantro, or flour tortilla chips.
Can I Make This Soup in a Crock Pot?
Of course! Brown the ground beef in a skillet, draining the fat. Place the ground beef into a Crock-Pot; add all the other ingredients except cream and cream cheese. Cook on low for 6-7 hours or high for 3-5 hours.
In another bowl, take cream and cream cheese and heat in a microwave-safe dish until melted. Whisk until smooth. Add mixture to soup and cook the last 20-30 minutes before serving to avoid curdling.
This can be made in a pressure cooker, but I really feel it doesn’t save that much time over stovetop cooking. If you prefer your Instant Pot, here it is:
Instant Pot Instructions
Sear the meat: In sauté mode, brown ground beef and onion until browned. Add a little broth to deglaze pot, scraping up from bottom.
Add the Ingredients: Add all the remaining ingredients except cream and cream cheese.
Cook: Cover the Instant Pot and cook on HIGH for 5 minutes. Let the pressure release naturally for 12 minutes, then quick-release any extra pressure.
Add cream and cheese: Stir in cream and cream cheese until melted; if needed, you can use the sauté function, but it shouldn’t be necessary if soup is hot and the cheese at room temperature.
Get ready to enjoy this keto taco soup at every meal: for breakfast, lunch, and dinner.
Keto Taco Soup Easy Recipe
Course: Keto u0026amp; low Carb4
servings5
minutes25
minutes557
kcalFlavor-packed, ready in under 30 minutes, this keto taco soup is slightly creamy with just the right amount of spice that makes it a perfect dish for your whole family.
Ingredients
1 pound ground beef
1/2 cup sweet onion (white or yellow)
2 cloves garlic, minced
2 no sugar taco seasoning
1/2 tsp salt
1/2 tsp pepper
4 oz cream cheese, softened to room temperature
1 cup diced green pepper (1 medium pepper)
1 10 oz can Rotel
1 1/2 cups beef broth
1/2 cup heavy cream
Directions
- In a large soup pot, cook the ground beef and the onion over medium-high heat until the meat is browned, breaking it into small pieces as it cooks, about 7-8 minutes.
- Reduce heat to medium; add garlic and sauté 1 minute. Drain off excess fat.
- Stir in the taco seasoning, salt, pepper, and cream cheese until the cream cheese is melted.
- Add in the green pepper, Rotel, broth and cream. Simmer 15 minutes or until green pepper is tender.
- If desired, top with grated cheese, sliced avocado, or dollop with sour cream.
Notes
- Serving size is approximately 1 1/4 cups of soup. Nutrition facts do not include garnishes.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories557
- % Daily Value *
- Total Fat
41g
64%
- Saturated Fat 20g 100%
- Trans Fat 1g
- Cholesterol 163mg 55%
- Sodium 1215mg 51%
- Total Carbohydrate
11g
4%
- Dietary Fiber 2.5g 10%
- Sugars 6g
- Protein 35g 70%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
