This Keto Taco Soup is rich, creamy, and packed with bold taco flavor — all without the carbs. It’s made with ground beef, cream cheese, tomatoes with green chilies, and taco seasoning for a cozy one-pot dinner the whole family will love.
It’s perfect for busy nights, meal prep, and leftovers that actually taste better the next day. I love serving mine over a scoop of Spanish Cauliflower Rice and topping it with cheese and green onions when I have them.
Why You’ll Love This Keto Taco Soup
- One pot and ready fast
- Naturally low carb & keto-friendly
- Creamy, comforting, and filling
- Great for meal prep and leftovers
- Customizable with your favorite toppings
Ingredients
- 1 lb ground beef
- 1 small onion, diced (or ½ large)
- 2 Tbsp butter, divided
- 2 cloves garlic, minced (or 1 tsp minced garlic)
- ¼ tsp salt
- ¼ tsp black pepper
- 1 packet taco seasoning (or 2 Tbsp Homemade Keto Taco Seasoning)
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups chicken broth (or 4 cups water + 4 tsp Keto Chicken Bouillon Paste)
- 8 oz cream cheese (block)
Instructions
- In a large pot or Dutch oven, melt 1 Tbsp butter over medium heat.
- Add the diced onion and cook for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add the ground beef and cook until mostly browned.
- Season with salt, pepper, and taco seasoning. Continue cooking until fully browned.
- Stir in the tomatoes with green chilies.
- Add the cream cheese and stir until melted and creamy.
- Pour in the broth and stir well.
- Bring to a boil, then reduce to a simmer.
- Simmer 25–45 minutes for best flavor (ready sooner if needed).
📖 Nutrition Information
Serving Size: 1 cup
Servings Per Recipe: 6
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Fat | 23g |
| Protein | 15g |
| Total Carbs | 4g |
| Fiber | 1g |
| Net Carbs | 3g |
Disclaimer: Nutrition information is an estimate only and may vary based on brands used, portion sizes, and substitutions.
Serving Suggestions
Serve over ½–1 cup Spanish Cauliflower Rice (depending on your carb limit).
Top with:
- Shredded cheese
- Chopped green onions
- A dollop of sour cream (optional)
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze up to 2 months
- Reheat: Gently on the stove or in the microwave
Notes and Tips
- If you need more calories without adding a lot of carbs, you can double the ground beef and taco seasoning only. This adds more protein and fat while keeping carbs very low.
- I often serve this alongside my Keto Beef Chalupas when we want a little more to Taco Night!
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Final Thoughts
This keto taco soup is one of those recipes that feels indulgent but still fits perfectly into a low-carb lifestyle. It’s creamy, comforting, and packed with bold taco flavor — without the heaviness or carbs of traditional taco soup.
I love how flexible this recipe is. You can make it fast for a busy night, or let it simmer longer when you want extra depth of flavor. And when you serve it over cauliflower rice with a little cheese and green onion on top, it truly feels like a full, satisfying meal.
If you’re looking for an easy keto dinner that the whole family will enjoy, this one is definitely a keeper. 🌮💛