Low Carb Creamy Taco Soup
Published Nov 18, 2022 Updated Oct 23, 2023
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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.
What Makes This Recipe Great
It’s cooling down outside and soup season has commenced. I absolutely love tacos, so I thought I’d take all of the delicious taco flavors and turn them into creamy taco soup!
The result? A creamy, beefy, flavorful soup with homemade taco seasoning. It’s so delicious, you will think you’re eating tacos! Garnish with your favorite taco toppings and you won’t even miss the shell. And if you love this soup recipe, you will love my Dairy-Free Roasted Tomato Basil Soup Recipe.
Ingredient Notes
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.
Recipe Step by Step
Stovetop
- 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.
- Add the taco seasoning and mix together with the beef. Add in the broth, canned diced tomatoes, and Rotel (with liquid).
- 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 temperature. This will help it melt better).
- 5. Taste and add any additional salt and pepper to taste. Divide among bowls and garnish with fresh sweet onions, diced tomatoes, lime juice, and cilantro.
Crockpot/Slow Cooker
- 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.
- Add the beef along with the taco seasoning, broth, canned diced tomatoes, and Rotel (with liquid) to a crockpot.
- Cover and cook on LOW for 6 to 8 hours or high for 2-3 hours. 20 minutes before serving, add the cream cheese and allow it to melt. Mix with a spoon to combine.
- Serve with freshly chopped onion, tomatoes, and cilantro.
Mac’s Pro Tip
Expert 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. Remember, adding beans will increase the carb count and will no longer be whole30 or paleo
Dairy: If you are not dairy free, feel free to use regular cream cheese.
Toppings: Fresh sweet onions, diced tomatoes, lime juice, cilantro, sour cream, and/or shredded cheese.
Recipe FAQs
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.Â
Turning this into a keto taco soup recipe really depends on how many carbs you have allotted in your macros each day. This recipe has 11 net carbs per serving, which makes it low-carb, but not necessarily keto.Â
Want More Healthy Soup Recipes?
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Low Carb Creamy Taco Soup
Ingredients
- 2 lbs ground beef
- 1 tbsp olive oil
- 4 cloves garlic 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 NOT whole30 or paleo
- 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
- 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.
- Add the taco seasoning and mix together with the beef. Add in the broth, canned diced tomatoes, hot sauce and Rotel (with liquid).
- 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)
- Taste and add any additional salt and pepper to taste.
- Divide among bowls and garnish with fresh sweet onions, diced Roma tomatoes, lime juice and cilantro.
Crockpot
- 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.
- Add the beef along with the taco seasoning, hot sauce, broth, canned diced tomatoes, and Rotel (with liquid) to a crockpot.
- Cover and cook on LOW for 6 to 8 hours or high for 2-3 hours.
- 20 minutes before serving, add the room temp cream cheese and coconut milk, allow it to melt. Mix with a spoon to combine.
- Serve with freshly chopped onion, tomatoes, and cilantro.
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!
This soup has joined the weekly rotation at our house. I love the crockpot option!
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.