Cheesy Keto Taco Soup

By: Rabia

Recipe Card

Servings & Timing

  • Prep Time: 10 minutes

  • Cook Time: 20–25 minutes

  • Total Time: 30–35 minutes

  • Yield: ~6 servings

Dietary Badges:
✔ Keto-Friendly
✔ Low Carb (under 6g net carbs)
✔ Gluten-Free
✔ High-Protein

🛒 Ingredients (Checklist Style)

  • Ground beef (or ground turkey/chicken)

  • Onion, diced

  • Garlic, minced

  • Taco seasoning (sugar-free, homemade or store-bought)

  • Cream cheese

  • Heavy cream

  • Cheddar cheese, shredded

  • Rotel tomatoes (or diced tomatoes with green chiles)

  • Beef broth (or chicken broth for lighter flavor)

  • Salt & pepper

  • Optional garnishes: avocado, jalapeños, sour cream, cilantro

👩‍🍳 Instructions

  1. In a large pot, brown the ground beef with onion and garlic. Drain excess grease.

  2. Stir in taco seasoning and cook for 1 minute to bloom spices.

  3. Add cream cheese and stir until melted into the beef.

  4. Pour in Rotel tomatoes and broth. Simmer 10–15 minutes.

  5. Lower heat, then stir in heavy cream and cheddar cheese until smooth and creamy.

  6. Season with salt & pepper to taste.

  7. Ladle into bowls and top with favorite keto garnishes.

Notes:

  • Keep heat low after adding cream/cheese to avoid curdling.

  • Adjust seasoning by adding extra chili powder or cayenne for spice lovers.

Introduction

This Cheesy Keto Taco Soup has quickly become a favorite in the keto community—and for good reason. It’s rich, creamy, and packed with taco-inspired flavors, but without the carbs from beans or tortillas. At less than 6 net carbs per serving, it’s a cozy comfort food that can also support weight loss goals.

Step-by-Step Guide

Step 1 – Brown the base
Ground beef, onion, and garlic create the savory backbone.

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Step 2 – Spice it up
Taco seasoning brings in smoky, bold flavor.

Step 3 – Make it creamy
Cream cheese, heavy cream, and cheddar melt together for a thick, cheesy soup base.

Step 4 – Simmer & serve
Let flavors meld, then top with fresh garnishes for the ultimate bowl.

Ingredient Details & Substitutions

  • Ground Meat: Beef is classic, but turkey or chicken works for lighter macros.

  • Cream Cheese: Adds thickness—don’t skip it! Can use mascarpone if preferred.

  • Cheese: Cheddar is best, but Monterey Jack, Pepper Jack, or Colby can add variety.

  • Rotel Tomatoes: Adds kick; sub plain diced tomatoes + a pinch of chili flakes if unavailable.

  • Low-Carb Variations: Stir in chopped zucchini or spinach for added nutrients without carbs.

Variations & Serving Suggestions

  • Spicy Kick: Add diced jalapeños or extra red pepper flakes.

  • Tex-Mex Style: Top with shredded lettuce, avocado, and a dollop of sour cream.

  • Meal Prep Friendly: Portion into mason jars for grab-and-go keto lunches.

  • Side Pairings: Serve with almond flour tortillas, cheese crisps, or a simple side salad.

Storage & Make-Ahead

  • Fridge: Store in airtight containers for up to 4 days.

  • Freezer: Freeze cooled soup in freezer bags or containers for up to 2 months. Thaw overnight in fridge.

  • Reheating: Warm gently on stovetop or microwave in short intervals, stirring to keep creamy.

FAQs

Q: Can I make this in the slow cooker?
A: Yes! Brown beef and onion first, then add everything (except cream & cheese) to the slow cooker. Stir in cream & cheese 30 minutes before serving.

Q: Is this soup spicy?
A: With Rotel, it has mild heat. Use mild tomatoes for less spice, or add jalapeños for more.

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Q: Can I make this dairy-free?
A: Swap cream cheese for dairy-free cream cheese, heavy cream for coconut cream, and use vegan cheese shreds.

Personal Note

I love this soup because it’s hearty enough to be dinner on its own but still fits perfectly into a low-carb lifestyle. It’s one of those recipes that proves keto can be indulgent and satisfying without feeling restrictive.

Rabia
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