This Keto Taco Soup not only tastes delicious but is the perfect comfort food. It’s rich, creamy, and has a true taco flavor. After you have tested it, I have a feeling that it will be in your regular ration when meal prepping!
- 1 tbsp olive oil
- 2 lbs ground beef
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 2 tbsp taco seasoning
- 2 –10 oz cans of Rotel diced tomatoes with green chiles
- 4 cups beef broth
- 8 oz cream cheese
- In a dutch oven or stockpot add the olive oil and ground beef. Cook on medium heat until the meat is almost cooked.
- After the ground beef is just about cooked, add the onions, and bell pepper. Stir and cook the onions and peppers for about 2-3 minutes.
- Now add the taco seasoning, 2 cans of Rotel tomatoes, and cream cheese. Stir all the ingredients together.
- Once the cream cheese has melted, pour in the beef broth.
- Bring the soup to a boil, then let simmer for 20 minutes.
- Serve and garnish with your favorite taco toppings.
3.8 NET CARBS PER SERVING
Ground beef is my favorite, but you can use ground turkey or ground chicken.
Keto taco soup can be made on the stove, in a slow cooker, or in an Instant Pot.
Use our homemade taco seasoning instead of store-bought. It’s cheaper and healthier.
Add in extra cream cheese, or heavy cream to make the keto taco soup thicker.
To Store: Place the leftover creamy taco soup in an airtight container and keep it in the fridge for up to 4 days.
Reheat on the Stove: Place the keto soup in a saucepan and heat on medium heat until the desired temperature has been reached.
Reheat in the MIcrowave: Place the keto soup in a microwave-safe bowl, and heat for 60-90 seconds. You may want to cover the soup with a paper towel to prevent splattering.
To Freeze: Place the keto soup in a freezer-safe container and freeze for up to 3 months.
- Category: Main Courses
- Method: Boiling
- Cuisine: Mexican
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