Creamy Taco Soup (Low Carb & Keto-Friendly)
Published Nov 18, 2022 Updated Sep 12, 2025
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This creamy taco soup recipe is a low-carb, keto-friendly dinner packed with cheesy taco flavor, hearty ground beef, and fresh veggies – all simmered together into a cozy one-pot soup. It’s the perfect family-friendly meal for busy weeknights, chilly fall evenings, or football game day gatherings when you need something hearty and crowd-pleasing!
Why You’ll Love This Ground Beef Taco Soup
There’s something special about taking the bold flavors of tacos and transforming them into a creamy, spoonable soup. For me, it’s like getting the best of both worlds! Mexican-inspired comfort food with all the toppings, no tortillas required. The first time I made this soup, my husband swore it tasted just like taco night in a bowl. Now my kids ask for it on chilly Sundays, and it’s become a tradition during football season.
I love how versatile this recipe is. It’s naturally a low carb taco soup but can be adapted for Whole30, Paleo, or even made dairy-free by using Kitehill cream cheese and unsweetened coconut milk. And if your crew prefers beans or extra spice, you can mix and match until it’s just right. If you’re looking for more hearty options, try my 25 Clean Keto Soup Recipes roundup to stock your meal plan with cozy bowls all season long.
This recipe is also one of my favorites for game day. I make a big pot, set out toppings like shredded cheese, cilantro, lime, and diced onions, and let everyone build their own bowl. It’s fun, simple, and always a crowd-pleaser. If you love this one, try my Salsa Verde Chicken Soup for another bold and cozy Mexican-inspired soup.
Ingredients You’ll Need
- Ground beef: The hearty and flavorful base.
- Onion, garlic, red and green bell peppers: Fresh aromatics that build flavor.
- Beef broth: Creates a rich soup base.
- Canned diced tomatoes + Rotel: Adds tomato depth and a little spice.
- Cream cheese: Use dairy-free like Kitehill or regular if you’re not dairy-free.
- Unsweetened coconut milk: Keeps it creamy without heavy dairy.
- Frank’s Hot Sauce: For a touch of heat.
- Taco seasoning: Homemade blend of chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper.
- Garnishes: Shredded cheese, cilantro, lime juice, fresh diced onion, and tomato.
Mac’s Pro Tip
Ingredient Notes & Swaps
- For a creamy taco soup with cream cheese, make sure it’s room temperature so it melts smoothly.
- Add beans (black or pinto) for extra bulk. Just know this turns it into a higher-carb version.
- If you’re not dairy-free, regular cream cheese and shredded cheddar work beautifully.
- Want it spicier? Toss in extra hot sauce or jalapeños.
- If you love creamy soups, you’ll also enjoy my Creamy Chicken Taco Soup for another cozy dinner idea.
How to Make Creamy Taco Soup
Step 1: Heat olive oil in a Dutch oven. Add onions, peppers, and garlic; sauté 2-3 minutes.
Step 2: Add ground beef and cook until browned. Drain excess grease.
Step 3: Stir in taco seasoning. Add broth, diced tomatoes, Rotel, and hot sauce. Bring to a boil, then reduce heat and simmer for 30-60 minutes.
Step 4: Stir in coconut milk and cream cheese until melted and creamy, about 15 minutes.
Step 5: Taste, adjust seasoning, and serve with your favorite taco toppings.
Crockpot Method
Brown beef, onions, peppers, and garlic on the stovetop. Transfer to a slow cooker, add seasonings, broth, tomatoes, Rotel, and hot sauce. Cook on LOW 6-8 hours or HIGH 2-3 hours. Stir in coconut milk and cream cheese 20 minutes before serving.
Instant Pot Method
Use the sauté function to cook onions, peppers, garlic, and beef. Add broth, tomatoes, Rotel, seasoning, and hot sauce. Pressure cook 8 minutes, quick release. Stir in coconut milk and cream cheese until smooth.
Mac’s Pro Tip
Pro Tips for Perfect Creamy Taco Soup
- Avoid curdling: Always add cream cheese at the end, once the heat is low. Room-temperature cream cheese melts smoothly.
- Thickening: If your soup seems thin, simmer uncovered for 10-15 minutes to reduce.
- Balancing flavor: If it tastes too salty, add a splash of extra broth or coconut milk to mellow it out.
- Meal prep win: Portion into freezer-safe containers for quick weeknight dinners.
Mac’s Pro Tip
Storage, Freezer & Reheating Tips
This soup is meal-prep friendly and stores beautifully:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop or in the microwave. Stir well so the cream cheese doesn’t separate.
Recipe FAQs
Taco soup becomes creamy when you stir in cream cheese, coconut milk, or shredded cheese at the end of cooking. These melt into the broth, giving it a rich, velvety texture without flour or cornstarch.
Yes! As written, this is a keto taco soup and a low carb taco soup. Just skip the beans and stick with dairy-free cream cheese and coconut milk if you want Whole30 or Paleo versions.
Letting it simmer uncovered helps reduce and thicken the broth. Adding cream cheese or coconut milk also creates a thicker, creamier texture without flour.
Absolutely. This cheesy taco soup freezes well for up to 3 months in single-serve containers. Thaw in the fridge and reheat slowly.
This creamy taco soup is a hearty one pot soup dinner that brings bold taco flavor into a cozy, family-friendly bowl. Whether you serve it for game day, a quick weeknight dinner, or meal prep, it’s sure to become a regular on your menu.
If you like this recipe, try my Savory Stuffed Pepper Soup for another easy, flavorful weeknight option!
More Cozy Soup Recipes
If you love this creamy taco soup recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Creamy Taco Soup (Low Carb & Keto-Friendly)
Ingredients
- 2 lbs ground beef
- 1 tbsp olive oil
- 4 cloves garlic minced
- 24 oz beef broth around 3 cups
- 1 medium yellow onion diced
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 8 oz dairy-free cream cheese I use Kitehill
- 1/2 cup canned coconut milk unsweetened
- 10 oz Rotel diced tomatoes and chilies
- 1 14.5 oz can diced tomatoes
- 2 tbsp Franks Hot Sauce
- garnish: dairy-free shredded cheese or regular if not dairy-free
- Garnish cilantro, lime juice, chopped onions, and tomatoes
Taco Seasoning:
- 2 tbsp chili powder
- 2 tsp cumin
- 2 tsp paprika
- 1 1/2 tsp oregano
- 3/4 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
Stovetop Instructions
- Heat a 5- or 6-quart Dutch oven (or large pot) over medium-high heat. Add olive oil, onion, peppers, and garlic. Sauté for 2–3 minutes until fragrant. Add the beef and cook until browned. Drain any excess grease.
- Stir in taco seasoning, then add broth, diced tomatoes, Rotel (with liquid), and hot sauce. Bring to a boil, then reduce heat to low and simmer 30–60 minutes (the longer it simmers, the deeper the flavor).
- Stir in coconut milk and cream cheese (dairy-free or regular). Let melt completely, about 15 minutes, stirring occasionally. Tip: Use room-temperature cream cheese for easier melting.
- Taste and adjust with salt and pepper as needed. Ladle into bowls and garnish with diced sweet onion, Roma tomatoes, cilantro, and a squeeze of lime juice.
Crockpot Instructions
- In a large skillet or pot, heat olive oil over medium-high. Add onion, peppers, and garlic. Cook for 2–3 minutes until softened. Add beef and cook until browned. Drain excess grease.
- Transfer beef mixture to the crockpot. Stir in taco seasoning, broth, diced tomatoes, Rotel (with liquid), and hot sauce. Cover and cook on LOW for 6–8 hours or HIGH for 2–3 hours.
- About 20 minutes before serving, stir in coconut milk and room-temperature cream cheese. Let melt completely, then mix until smooth.
- Serve hot with fresh toppings like chopped onion, diced tomatoes, cilantro, and lime juice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids request this soup all the time in the fall and winter. It is so comforting and yummy!
Can this be made ahead of time and frozen in small containers for single servings? Or can it be made ahead then frozen and then used at a later date?
Yes! Let the soup cool completely. Then, store it in an airtight, freezer-safe container for up to 4 months. Thaw overnight in the refrigerator or reheat from frozen in the crockpot.
This soup has joined the weekly rotation at our house. I love the crockpot option!
Hi! With the crockpot method, when do you add the coconut milk? Thanks!
I’ve updated the instructions. You add in the coconut milk with the cream cheese on step 4.
I made this for the first time this summer and my husband and teenage boys have asked me to make it again at least 5 times. It’s one of those recipes that give you wide eyes and a smile when you take the first bite.
That’s the best compliment, thank you!
As all of your recipes, this one did not disappoint. It was so good. My whole family enjoyed and it was so easy! Thanks for all your wonderful recipes!
Thank you Ashley! This is such a compliment. I appreciate your feedback.
This soup is fantastic. I am dairy free and my husband is not. We both love this super and rotate it in our weekly menu quite often.
Thanks Shannon! So happy to hear this.
I halfed the recipe. It was delicious!! Did not taste like coconut at all.
This is awesome news. So glad you enjoyed it.
Can this be made with dairy products instead of the non dairy?
Swapping the dairy-free cream cheese is fine. However, swapping canned coconut milk with regular milk in a soup recipe will change both the flavor and texture. Coconut milk is creamier and has a higher fat content, giving soups a rich, velvety texture. Regular milk is lighter and may result in a thinner, less creamy soup.
Hi ! My fam loves this soup and I love your website ! Question now bc I’m on a diet , for serving size information is it based off of 1 cup?
Thank you 💓