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.
Servings: 8 servings
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
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 sauté 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 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.
Nutrition
Serving: 1serving | Calories: 363kcal | Carbohydrates: 14g | Protein: 28g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 955mg | Potassium: 762mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1290IU | Vitamin C: 30mg | Calcium: 97mg | Iron: 5mg