Keto Taco Soup

Ready in under 30 minutes, this keto taco soup is packed with flavor and oh so comforting! It’s slightly creamy with the perfect amount of heat, and so delicious that your whole family will love it.

All the Mexican flavors you crave, but without all the carbs! One serving (of about 1 1/4 cups) is around 8 net carbs. And it is so filling that you will be satisfied for hours.

A PERFECT KETO SOUP FOR MEXICAN FOOD FANS!

HOW TO MAKE LOW CARB TACO SOUP

1. In a 2 quart soup pot, cook ground beef and onion over medium high heat until the meat is completely browned. 
2. Turn heat down to medium and add garlic. Saute for about a minute. Drain off any fat.
3. Stir in the taco seasoning, salt, pepper, and cream cheese. Stir over medium heat until the cream cheese melts. 
4. Add the diced green pepper, Rotel, broth, and cream. Simmer for 15 minutes, or until green pepper is tender. 
5. Serve hot with desired garnishes.

How to store leftovers?

Leftover soup will last for up to 4 days in the refrigerator. You can reheat it in the microwave for a minute or two, or in  a saucepan over medium heat.

You can also freeze keto creamy taco soup. I like to chill it, then scoop it into individual servings in ziplock sandwich bags. I place the bags in a larger freezer bag, then pop it into the freezer.

When I’m ready for soup, I just peel off the ziplock bag and heat the soup in a bowl in the microwave for 2-3 minutes. Perfection!

VARIATIONS:

• For a less spicy soup, use mild Rotel instead of original.
• If you can’t find Rotel, you can use a can of diced tomatoes and a can of diced green chilies instead.
• Love the heat? Add a jalapeno pepper with the green bell pepper. Leave in the seeds for the most kick.
• Want an even chunkier soup? Toss in some sliced celery with the green peppers. You can also add some cauliflower rice.
• If you like a tangier soup, you can replace the heavy cream with additional cream cheese. 
• Feel free to use any garnishes your family loves. In addition to avocados and cheese, you can try olives, chips made with low carb tortillas, lime wedges, green onions, diced jalapenos, or cilantro.

Can I make this soup in the crock pot?

You bet! Just brown the ground beef in a skillet and drain off the fat. Transfer to a slow cooker. Add the remaining ingredients except for the cream cheese and cream. Cook on low for 7-8 hours, or high for 4-5.

Heat the cream and cream cheese in a glass measuring cup until the cream cheese is melted, whisking until smooth. Pour into the soup during the last 20-30 minutes of cooking. This will prevent them from curdling. 

You can also make this soup in a pressure cooker, but I don’t feel like it saves much time, so I usually just make it on the stove top.

But I know some of you are very attached to your Instant Pots, so here are the instructions if you are so inclined. 🙂

Instant Pot Instructions:

1. Brown the ground beef and onion using the saute setting. Add some of the broth and scrape the bottom of the pot to completely deglaze. 
2. Add the remaining ingredients except for the cream and cream cheese.
3. Cover the instant pot and cook on HIGH for 5 minutes. Let the pot naturally release pressure for about 10 minutes, then manually release the rest of the pressure. 
4. Add the cream and cream cheese and stir until melted. You can turn the pot to saute if you need to, but it should be hot enough to melt the cream cheese if it is at room temperature.

 

MORE LOW CARB DINNER RECIPES

• Keto Broccoli Cheese Soup
• Taco Cabbage
• Chicken with Lime Butter
• Pork Chops and Onions
• Hamburger Green Bean Casserole
• Keto Taco Pie

KETO TACO SOUP RECIPE

This meaty low carb taco soup with rotel, taco seasoning, green peppers, cream cheese, and cream is a perfect way to warm up on a cold day. But you’ll probably want to make it all year long – it is so, so good!