Low Carb Creamy Taco Soup

Creamy Taco Soup

Ground Beef: You could also substitute ground turkey if you prefer. 

Garlic Cloves: Mince fresh garlic cloves or use a jar of minced garlic. 

Beef Broth: Use beef broth, bone broth, or beef stock. 

Veggies: Yellow onion, red & green bell pepper, diced. 

Dairy-Free Cream Cheese: I like the dairy free cream cheese from the Kitehill brand. Feel free to use your favorite.  

Coconut Milk: Use a can of unsweetened coconut milk. The refrigerated version is too thin. 

Rotel Diced Tomatoes with Green Chilies: If you can’t find this can, use 1 can of diced tomatoes and 1 can of diced fire-roasted (mild) green chilies. 

Diced Tomatoes: Use 1 can of diced tomatoes or you can dice a fresh tomato. 

Franks Hot Sauce: You can use whichever hot sauce you like. 

Homemade Taco Seasoning

To make homemade taco seasoning, simply combine 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, and 1 tsp onion powder.

Stovetop

1. Heat a 5- or 6-quart Dutch oven or large pot over medium-high heat. Add the olive oil, onion, peppers, and minced garlic and cook for 2- 3 minutes. Add the beef and cook until brown, Strain the beef and veggies to remove any excess grease.

2. Add the taco seasoning and mix together with the beef. Add in the broth, canned diced tomatoes, and Rotel (with liquid).

3. Bring to a boil, then reduce the heat and simmer for 30-60 minutes. The longer it simmers the better the flavor. 

4. Add in the coconut milk, dairy-free or regular cream cheese, and mix with a spoon. Allow to completely melt, around 15 minutes. (Tip: Make sure the cream cheese is at room temperature. This will help it melt better).

5. Taste and add any additional salt and pepper to taste.

6. Divide among bowls and garnish with fresh sweet onions, diced tomatoes, lime juice, and cilantro.

Crockpot/Slow Cooker

1. Heat a large pot over medium heat. Add the olive oil, onion, peppers, and minced garlic and cook for 2- 3 minutes. Add the beef and cook until brown, Strain the beef and veggies to remove any excess grease.

2. Add the beef along with the taco seasoning, broth, canned diced tomatoes, and Rotel (with liquid) to a crockpot.

3. Cover and cook on LOW for 6 to 8 hours or high for 2-3 hours.

4. 20 minutes before serving, add the cream cheese and allow it to melt. Mix with a spoon to combine.

5. Serve with freshly chopped onion, tomatoes, and cilantro.

Pro Tips

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. 

Serving: Serve warm in a bowl and garnish with your favorite taco toppings. 

Instant Pot: You can make this creamy taco soup in your instant pot using the saute function and then the slow cooker function. The same instructions apply. 

Beans: If you want to add a can of black beans or pinto beans, you totally can. Remember, adding beans will increase the carb count. 

Dairy: If you are not dairy free, feel free to use regular cream cheese. 

Keto Taco Soup: This recipe has 14.5 net carbs per serving. Depending on your allotted carbs in your keto diet, this could be a great keto-friendly lunch or dinner option. 

Toppings: Fresh sweet onions, diced tomatoes, lime juice, cilantro, sour cream, and/or shredded cheese.

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