This Cheesy Keto Taco Soup is loaded with Mexican flavor and none of the carbs! At less than 6 net carbs per serving, this no bean, low-carb soup will be your new favorite!
Cheesy Keto Taco Soup
This Cheesy Keto Taco Soup is the perfect way to warm you up! Ground beef is combined with bell pepper, jalapeno, tomatoes with chilies and cream cheese to make this smooth, delicious keto soup! This recipe is full of flavor and is just so satisfying. Even your pickiest eaters will slurp down this soup and ask for seconds!
This keto soup recipe is super comforting and warming and will satisfy your winter soup craving while still keeping your carb count low. This keto dinner comes together easily and quickly, making it perfect for a weeknight dinner. This recipe also makes a generous amount, meaning you could easily use the leftovers for keto meal prep! Pair with some of our Keto Soup Topper Ideas for a complete meal!
Ingredients for Low-Carb Taco Soup
As always, here is a quick overview of the ingredients used in our keto taco soup. For the complete recipe, just scroll to the bottom of the page.
- Ground beef- you could also use turkey, chicken or sausage
- Bell pepper, jalapeno
- Canned tomatoes with green chilies, tomato paste, canned green chilies
- Beef broth, taco seasoning, cream cheese, heavy cream
How to Make Keto Taco Soup
This recipe is based off of my wildly popular Keto Chili. The base of the soup is a beef broth and tomato paste mixture that allows for a rich broth with a tomato kick without the carbs tomato juice adds. The bulk of the soup is ground beef or turkey, tomatoes, green chilies, bell pepper, jalapeño and spices.
After you combine these ingredients, the soup simmers for about 20 minutes to reduce some of the juice and allow it to thicken. The final step is to add cream cheese and a bit of cream to make this dish wonderfully creamy and cheesy. You can prepare this soup on the stove top or in the Slow Cooker.
How many net carbs are in Keto Taco Soup?
The serving size for this soup comes to about 1.5 cups. I estimate that because it will depend on how much you allow your broth reduce. The serving size could range from 1 and 1/4 cups to 1 and 1/2 cups and should serve 8 comfortably. The net carbs come to 5.3 net carbs.
Tips for the Best Taco Soup
- Make sure the cream cheese is room temperature so it melts smoothly into the soup and does not curdle.
- This is one of those dishes that I think gets better as it sits, so this is an ideal meal prep option because the flavor only gets better. Reheat on the stovetop or in the microwave.
- Top this easy keto soup with shredded cheese, avocado and sour cream for an easy dinner everyone will love!
More Keto Soup Recipes:
- Instant Pot No Bean Chili
- Slow Cooker Cabbage Roll Soup
- Cheesy Smoked Sausage Soup
- Keto White Chicken Chili
Cheesy Keto Taco Soup
This Cheesy Keto Taco Soup is loaded with Mexican flavor and none of the carbs! At less than 6 net carbs per serving this no bean, low carb soup will be your new favorite!
Ingredients
- 2 pounds ground beef or turkey
- 1/2 cup green bell pepper, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 (10 ounce) can tomatoes with green chilies, undrained
- 5 cups beef broth (One 32 ounce carton beef broth + 1 cup)
- 1 (7 ounce) can tomato paste
- 2 ( 4 ounce) cans diced green chilies
- 1 package taco seasoning
- 4 ounces room temp cream cheese, cut into small pieces
- 1/4 cup cream
Instructions
- Brown the meat over medium heat in a medium size sauce pot or dutch oven. Drain off any grease
- Add the peppers, undrained tomatoes, beef broth, tomato paste, green chilies, taco seasoning and stir well.
- Allow chili to simmer over medium low heat uncovered for approximately 20 minutes until the tomato juice has reduced and thickened.
- Stir in the cream cheese and cream just before serving.
- Brown the meat as directed, drain off any grease and transfer to a slow cooker.
- Add the peppers, undrained tomatoes, beef broth, tomato paste, green chilies, taco seasoning and stir well.
- Cook on low for 6-8 hours.
- Just before serving add the cream cheese and cream, stir until dissolved.
Stovetop Version:
Slow Cooker Version:
Notes
*Cream cheese: Make sure the cream cheese is room temp so it melts smoothly into the soup and does not curdle.
Nutrition Information:
Yield: 8 Serving Size: 1.5 cupsAmount Per Serving: Calories: 279Total Fat: 15.8gCholesterol: 93.9mgSodium: 466mgCarbohydrates: 6.9gNet Carbohydrates: 5.3gFiber: 1.6gSugar: 4.5gProtein: 49.8g
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