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an overhead shot of soup in a bowl with a silver spoon resting on the side

Low Carb Creamy Taco Soup

A tasty, creamy taco soup recipe that the whole family will love. Made with ground beef, diced tomatoes and chilies, onions, bell peppers, dairy free cream cheese, and a homemade taco seasoning. This beefy soup is low-carb, whole30, paleo, dairy-free, and delicious! Slow cooker option included. 

  • Total Time: 13 minute
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 2 lbs ground beef
  • 4 garlic cloves, minced
  • 24 oz beef broth (around 3 cups)
  • 1 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)
  • 1 10 oz can Rotel diced tomatoes and chilies
  • 1 14.5 oz can diced tomatoes
  • 2 tbsp Franks Hot Sauce
  • Garnish dairy-free shredded cheese, 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

1. Heat a 5- or 6-quart Dutch oven or large pot over medium-high. 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, hot sauce 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. 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 temp. This will help it melt better)

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

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

Crockpot

1. Heat a large pot over medium-high. 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, hot sauce, 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 room temp cream cheese and allow it to melt. Mix with a spoon to combine.

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

Notes

Storage: Store leftover creamy taco soup 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 creamy taco soup 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.

  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: stovetop: 40-60 minutes, Crockpot: 7 hours
  • Category: Main Dish/Soup
  • Method: Stovetop/Crockpot
  • Cuisine: Mexican
  • Diet: Gluten Free

Keywords: creamy taco soup