Creamy Taco Soup (Low Carb & Keto-Friendly)
This creamy taco soup 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!
Servings: 8 servings
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
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