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!

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! #keto

 

Cheesy Keto Taco Soup

This Cheesy Keto Taco Soup is the perfect way to warm you up! 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!

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. Meat, tomatoes, green chilies, bell pepper, jalapeño and spices add loads of flavor while cream cheese and heavy cream give it that lovely creamy texture. You can prepare this soup on the stove top or in the Slow Cooker.

Two bowls of low carb taco soup next to a bunch of green onions.

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, chicken, or sausage if you prefer. If you meal prep
  • Bell pepper & Jalapeno – These add a bit of spice, but it’s nothing too hot. If you’re sensitive to spice, cut down or eliminate the jalapeno. If you like it spicy, add an extra one or two!
  • Canned tomatoes with green chilies, Tomato paste, & Canned green chilies – These simple pantry staples make this such an easy, go-to option! If you’re using your own canned garden tomatoes, just toss in an extra can of green chilies.
  • Beef broth, Taco seasoning, Cream cheese, & Heavy cream – If you swapped out the beef for chicken, use chicken broth instead. You can use store-bought or homemade taco seasoning, whichever is easiest. Make sure to use room temperature cream cheese and heavy cream to prevent curdling in the soup.

You’ll need a pot or Dutch oven to make this on the stove. It simmers uncovered, so don’t worry if you don’t have a lid. If you’d rather it cook while you’re at work, you can make it in a slow cooker instead. If your Instant Pot has both sauté & slow cook functions, you can make it in there, too!

How to Make Keto Taco Soup

You can make this delicious soup on the stovetop or in a slow cooker! Here’s a step-by-step guide for this perfect keto comfort food.

browned ground beef with chopped bell peppers and jalapenos in a cast iron dutch oven

Brown meat

Start by browning your meat in a medium-sized pot or Dutch oven. Once it’s cooked through, drain off any grease.

browned ground beef, jalapenos, bell peppers, tomatoes, green chilies, taco seasoning, and tomato paste in a dutch oven
dutch oven two-thirds filled with beef broth, ground beef, tomatoes, tomato paste, green chilies, peppers, and seasonings

Season & simmer

Add all non-dairy ingredients (peppers, undrained tomatoes, beef broth, tomato paste, green chilies, and taco seasoning). Stir well to combine, then lower heat to medium low. Allow to simmer uncovered for about 20 minutes until it has reduced and thickened.

soup simmering in a cast iron dutch oven on the stove

Make it creamy

Once the soup has thickened and flavor has developed, stir in the room temperature cream cheese and heavy cream. Turn off heat and gently mix until well combined.

What to Serve with Keto Taco Soup

Spoon into a bowl and top with shredded cheese, sour cream, and avocado. A squeeze of lime juice adds loads of flavor, too! We love this with crushed keto chips on top or with any of these other keto soup toppers. Those chips also go great with Salsa Verde or Avocado Bacon Dip! Don’t forget the Keto Margarita!

A large pot of ground beef taco soup.

Appetizers for Taco Soup Night

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. 

overhead shot of keto taco soup garnished with avocado, tomato, cheese, and green onions

FAQ’s for Keto Taco Soup

Can cream cheese curdle in soup?

Yes, cold cream cheese can separate in soup, leaving little chunks instead of melting into a smooth cream. To avoid this, make sure your cream cheese has been out of the fridge for at least 30 minutes and is room temperature before using!

What should I put on keto taco soup instead of chips?

You can toast strips of low-carb tortillas for a keto-friendly crunchy topping! They make great chips. Pork rinds can work well, too. Don’t forget the shredded cheese, avocado, sour cream, and green onions!

Can you meal prep taco soup?

Yes, this is a great recipe to make ahead of time! I think it gets better after it gets to sit overnight, so it’s perfect for reheating on the stovetop, in the microwave, or with a slow cooker on low.

Can you make taco soup in the crock pot?

Yes, it’s easy! First, brown your meat in a skillet and drain. Then add all non-dairy ingredients to a slow cooker and cook for 6-8 hours on low. Stir in (room temperature) cream cheese and heavy cream and stir until well mixed.

More Keto Soup Recipes: 

overhead shot of keto taco soup garnished with avocado, tomato, cheese, and green onions

Get the Recipe: Cheesy Keto Taco Soup

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 8
Author: Annie Holmes
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!
4.44 from 178 ratings
Print Leave a Review Pin Recipe

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
 

Stovetop Version:

  • 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.

Slow Cooker Version:

  • 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.

Notes

*Cream cheese: Make sure the cream cheese is room temp so it melts smoothly into the soup and does not curdle.
Net carbs are 5.3 g per serving
Serving: 1.5 cups, Calories: 279kcal, Carbohydrates: 6.9g, Protein: 49.8g, Fat: 15.8g, Cholesterol: 93.9mg, Sodium: 466mg, Fiber: 1.6g, Sugar: 4.5g
Did you make this recipe?Please leave a star rating and review below!