Creamy Keto Taco Soup You’ll Want Every Night
This Creamy Keto Taco Soup is rich, cheesy, and loaded with bold Tex-Mex flavors—without the carbs. Made with seasoned ground beef, cream cheese, and low-carb veggies, it’s a hearty one-pot dinner that fits perfectly into a keto lifestyle. Whether you’re meal prepping or just craving something cozy and satisfying, this soup hits the spot every night of the week.
Ingredients List
1 lb ground beef
1 tablespoon olive oil
½ small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 tablespoon taco seasoning (low-carb or homemade)
½ teaspoon smoked paprika
3 cups beef broth
1 can (10 oz) diced tomatoes with green chilies (like Rotel)
4 oz cream cheese, softened
½ cup heavy cream
1 cup shredded cheddar cheese
Salt and pepper to taste
Optional toppings: sliced avocado, sour cream, shredded cheese, jalapeños, chopped cilantro
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add onion and bell pepper. Cook for 4–5 minutes until soft.
Step 2: Add garlic and cook for 1 minute.
Step 3: Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease.
Step 4: Stir in taco seasoning and smoked paprika. Mix well to coat the meat.
Step 5: Add diced tomatoes and beef broth. Stir to combine and bring to a gentle simmer.
Step 6: Reduce heat and add cream cheese. Stir until fully melted and smooth.
Step 7: Stir in heavy cream and shredded cheddar. Simmer for another 5 minutes.
Step 8: Season with salt and pepper to taste.
Step 9: Serve hot with your favorite keto-friendly toppings.
Cooking Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings
Makes 4–6 servings
Nutritional Information (approx. per serving)
Calories: 480
Carbs: 6g
Protein: 28g
Fat: 38g
Storage Instructions
Store in an airtight container in the fridge for up to 4 days
Reheat gently on the stove or microwave—add a splash of broth if it thickens
Freezes well for up to 2 months
Pairings/Suggestions
Top with avocado, shredded cheese, or sour cream
Serve with keto tortilla chips or low-carb bread
Pair with a side salad with ranch or lime vinaigrette
Seasonal Relevance
Perfect for fall and winter, but light enough to enjoy year-round
A great weeknight dinner option that satisfies cravings without breaking your carb limit
Conclusion
Creamy Keto Taco Soup is proof that low-carb eating doesn’t mean sacrificing flavor. With bold spices, rich texture, and plenty of topping options, this comforting soup will easily become a staple in your keto dinner rotation.
Creamy Keto Taco Soup You’ll Want Every Night
4–6
servings10
minutes20
minutes480
kcalA rich, low-carb taco soup made with ground beef, cream cheese, and bold spices—perfectly creamy, keto-friendly, and ready in just 30 minutes.
Ingredients
1 lb ground beef
1 tablespoon olive oil
½ small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 tablespoon taco seasoning (low-carb or homemade)
½ teaspoon smoked paprika
3 cups beef broth
1 can (10 oz) diced tomatoes with green chilies (like Rotel)
4 oz cream cheese, softened
½ cup heavy cream
1 cup shredded cheddar cheese
Salt and pepper to taste
Directions
- Heat olive oil in a large pot over medium heat. Add onion and bell pepper. Cook for 4–5 minutes until soft.
- Add garlic and cook for 1 minute.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease.
- Stir in taco seasoning and smoked paprika. Mix well to coat the meat.
- Add diced tomatoes and beef broth. Stir to combine and bring to a gentle simmer.
- Reduce heat and add cream cheese. Stir until fully melted and smooth.
- Stir in heavy cream and shredded cheddar. Simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot with your favorite keto-friendly toppings.
Recipe Video
Notes
- Use full-fat dairy for best keto results
Make your own taco seasoning to avoid added sugars
Let soup rest a few minutes before serving to thicken naturally
FAQs
Q1: Can I use ground turkey or chicken instead of beef?
Yes, both work great and lower the fat slightly.
Q2: Is this soup spicy?
Mild as written, but you can spice it up with jalapeños or hot sauce.
Q3: Can I make it in a slow cooker?
Yes—brown the beef first, then add everything (except cheese and cream) to the slow cooker. Stir in dairy during the last 30 minutes.
