This creamy taco soup recipe is a low-carb, keto-friendly dinner option that brings the bold flavors of tacos into a comforting, one-pot soup. It's packed with cheesy taco flavor, hearty ground beef, and fresh veggies. This recipe is versatile and can be adapted for Whole30, Paleo, or even made dairy-free. It's perfect for a weeknight dinner or a game-day gathering.
Why This Recipe Works
There’s something special about transforming the flavors of tacos into a creamy, spoonable soup. It’s like getting the best of both worlds: Mexican-inspired comfort food with all the toppings, no tortillas required. The first time this soup was made, it tasted just like taco night in a bowl.
Key Ingredients
- Ground Beef: Acts as the rich, savory, and protein-rich foundation to the soup. Lean ground beef is recommended since it’s not too greasy, and you’ll get the richness from the cream cheese.
- Rotel Tomatoes (or diced tomatoes with green chilies): This is simply a can of diced tomatoes with green chilies already added. Use mild Rotel for a less spicy soup.
- Cream Cheese: Adds fat and a rich, creamy texture that makes the soup similar to an authentic queso dip. Chop the cream cheese into bite-sized pieces so it mixes into the soup. Dairy-free cream cheese can be used for Whole30 or Paleo versions.
- Beef Broth: The backbone of your soup’s flavor. Be sure to use low-sodium beef broth so you can adjust to taste.
- Taco Seasoning: Use store-bought or homemade keto taco seasoning. A simple mix of chili powder, cumin, paprika, onion powder, and a few other spices works great in this soup. Unlike store-bought packets, homemade seasoning doesn’t have any fillers, which helps keep the carb count lower.
- Optional Additions: Bell peppers, diced sweet onion, Roma tomatoes, cilantro, lime juice, jalapenos, avocado.
Is This Creamy Taco Soup Keto-Friendly?
Yes! As written, this is a keto taco soup and a low carb taco soup. Just skip the beans and stick with dairy-free cream cheese and coconut milk if you want Whole30 or Paleo versions.
Step-by-Step Instructions
Here is the step-by-step guide to making an amazing keto taco soup without beans.
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.
Instant Pot Instructions
You can make this creamy taco soup in your Instant Pot using the sauté function and then the slow cooker function.
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- Add all ingredients, except cream cheese, to the pressure cooker. Cook on High for 15 minutes.
- Remove the lid, stir in the cream cheese, and cover for 10 minutes.
Alternatively:
- First, brown the ground beef and onions on the saute setting and drain.
- Next, add beef broth, Rotel tomatoes, and spices. Cook on high pressure for 5 minutes, then an NPR for 5 minutes.
- After that, pop the lid off and stir in the softened cream cheese and heavy cream. Switch the Instant Pot back to the sauté function and let it simmer for 5-10 minutes to meld all those tasty flavors.
Tips and Tricks for the Perfect Creamy Taco Soup
- Browning the Beef: In a large soup pot, add the ground beef and place it over medium heat. Brown the beef then remove excess fat.
- Softening the Cream Cheese: Pop the cream cheese in the microwave for a few seconds or leave it at room temperature until soft.
- Avoid Curdling: Dairy products such as heavy cream and cream cheese can curdle if added before the last hour of cooking time. To ensure the best quality of this recipe, add the drained browned ground beef, diced onion, beef broth, diced tomatoes, and spices first. Allow it to slow cook for 2 hours on high or 4 hours on low. I would follow the general guidelines mentioned above for cooking dairy in the slow cooker.
- Simmer, Don’t Boil: Keep it low and slow.
- Taste and Adjust As Needed: One of the best things about cooking is that you get to taste everything before it’s served! If you think the soup needs more heavy cream, beef, or seasonings, adjust the amount of ingredients you use.
- Toppings: Set toppings out in little bowls and let everyone pick their favorites. It’s a great way to get the kids involved in the meal, and they’re more likely to try new things.
Variations and Additions
- Add Beans: If you want to add a can of black beans or pinto beans, you totally can. Note that beans are not keto-friendly due to their high carb content.
- Swap the Protein: Don’t have ground beef in your kitchen? No sweat! Use ground chicken or turkey instead.
- Give it Some Heat: For the brave! Add jalapenos.
- Throw In some Veggies: Sneaking in some veggies is totally okay.
Serving Suggestions
Pair this delicious taco soup with a simple leafy garden salad, avocado salad, or some fresh salsa for a perfect match. And if you’re in the mood for dipping, go for low-carb tortillas or crunchy pork rinds.
How to Thicken Taco Soup Naturally
Letting it simmer uncovered helps reduce and thicken the broth. Adding cream cheese or coconut milk also creates a thicker, creamier texture without flour. Easy! Just add more cream cheese or let the soup simmer a bit longer.
Make Ahead and Storage Instructions
- How to store taco soup? This keto taco soup recipe should last for 4-5 days if stored in an airtight container in the refrigerator.
- Freezer: When I have leftovers, I sometimes freeze them for later. Here’s a tip I learned from experience: cream soups can get a bit separated when frozen and thawed. Don’t worry - it’s still safe to eat and can be fixed! Thaw the soup in the fridge overnight when you’re ready to eat it. As you reheat it, use a whisk to stir it well. This helps bring the soup back together. If it still seems a bit grainy, I’ve found that blending it for a few seconds can make it creamy again.
- Can You Freeze Taco Soup? Yes! You can freeze taco soup before adding the cream cheese because the fat in the cream cheese does not freeze well and will break up in the freezer. Instead, add the cream cheese when reheating the soup.
Why Creamy Keto Taco Soup Is a Game-Changer
Queso Keto Taco Soup reminds me of my favorite queso dip. It mouthwatering cheesy goodness with taco soup delicious is quick and easy. This Queso Keto Taco Soup is a game-changer for low-carb dinners! Simmered with ground beef, tangy tomatoes, and melted cheese, it’s like your favorite queso dip transformed into a hearty, spoonable meal. Whether you’re using an Instant Pot or slow cooker, this creamy, zesty soup will quickly become a staple in your keto meal rotation. When I started keto, I never imagined I’d find a recipe that satisfied my Tex-Mex cravings so perfectly! This low-carb keto taco soup with ground beef has become a family favorite. The cream cheese and taco seasoning blend to create a rich, cheesy flavor that’s absolutely delicious. As a homeschooling mom of four, I appreciate how quick and easy this keto taco soup is to make. It’s my secret weapon on busy evenings when we’re juggling softball practice and church activities. The comforting flavors and simple prep make it a staple in my keto meal planning.
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