Creamy Keto Queso Taco Soup: A Flavorful Low-Carb Fiesta in a Bowl

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This creamy and cheesy keto taco soup is loaded with flavor, thanks to lots of seasoned ground beef, cream cheese, and RoTel tomatoes with chilies! 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. This low-carb keto taco soup with ground beef has become a family favorite. It’s quick and easy to make, perfect for busy weeknights.

As the cook in this house, soup season might just be my favorite! There’s not much easier than tossing a bunch of ingredients in a pot and letting the magic happen, right? This keto taco soup is one of those super simple soups that packs in loads of big flavors, is a hit with the whole family (hello, who doesn’t love the flavor of tacos??), is great for meal prep, and is easy to double or triple! Let me tell you about the incredible flavor explosion that is Keto Taco Soup! It’s like a fiesta in your mouth! The rich and spicy broth, infused with all the incredible Mexican spices, takes this soup to a whole new level of deliciousness. And the best part? It’s low-carb, keto-friendly, and oh-so-satisfying! The tender chunks of seasoned ground beef, combined with vibrant diced tomatoes, create a flavor combination that will have you going back for seconds, thirds, and maybe even fourths. This soup is sure to become a regular in your meal rotation.

Why You'll Love This Recipe

  • Low-Carb and Keto-Friendly: This is one of those low carb recipes that you won’t even notice is low carb! Our keto taco soup is made with low carb ingredients like beef, cream cheese, and heavy cream. Each serving has 8 total carbs and 1 gram of fiber.
  • Filling and Flavorful: With all that creamy cheese and seasoned meat, this taco soup recipe is filling and flavorful. Queso Keto Taco Soup reminds me of my favorite queso dip. It mouthwatering cheesy goodness with taco soup delicious is quick and easy.
  • Easy to Make: It’s also pretty easy to put together and is something the whole family can enjoy! This keto soup recipe is effortless to make with only a few simple ingredients.
  • Versatile: Whether you’re using an Instant Pot or slow cooker, this creamy, zesty soup will quickly become a staple in your keto meal rotation.
  • Great for Meal Prep: I love to make a big batch of this soup for easy meal prep during the week! This keto friendly soup has quickly become a favorite at our house.

Key Ingredients

  • Ground Beef: Acts as the rich, savory, and protein-rich foundation to the soup. Beef - I prefer to cook with a lean beef, usually 93/7 or 90/10. If you’re using a fattier beef, you’ll want to drain off the excess fat. I like to use an 80/20 beef for extra flavor, but use what you prefer.
  • Taco Seasoning: Our keto taco seasoning is so simple and really is the best, but you can use a packet if you’re in a hurry. Pro tip: I have a recipe for homemade keto taco seasoning that works great in this soup. It’s a simple mix of chili powder, cumin, paprika, onion powder, and a few other spices. Unlike store-bought packets, it doesn’t have any fillers, which helps keep the carb count lower.
  • RoTel Tomatoes: (or diced tomatoes with green chilis): This is simply a can of diced tomatoes with green chilis already added. These tomatoes with chilies add the perfect spicy flavor to this keto taco soup. It comes in a few varieties too, like mild if you don’t like it too spicy.
  • Beef Broth: Is the backbone of your soup’s flavor.
  • Cream Cheese: Adds fat and a rich, creamy texture that makes the soup similar to an authentic queso dip. Softened cream cheese and shredded cheddar cheese - Room-temperature full-fat cream cheese and freshly grated cheese will result in the creamiest soup.
  • Optional: Cornstarch and cold water to create a slurry to thicken the soup.

Step-by-Step Instructions

Here is the step-by-step guide to making an amazing keto taco soup without beans. If you’re a visual learner, you’ll find this super helpful! This easy keto soup requires no fancy equipment, expensive ingredients, or complicated steps. You just need a Dutch oven or a large pot with a lid and a stovetop or hot plate!

Stovetop Instructions

  1. Brown the Beef and Onion: Add the beef and onion to a sauce pan or dutch oven and cook, crumbling the beef as it browns. Grab your favorite large pot and set it over medium heat. Toss in the ground beef and diced onion. Brown it all up, breaking the meat into small chunks as it cooks. This usually takes about 8-10 minutes. Once it’s nicely browned, drain off the excess grease. Heat a Dutch oven or stock pot (at least 4-quart) over medium heat. Add in your ground beef or sausage, breaking it up and turning it as it cooks. No matter the protein you choose (even if you chose to replace the meat with mushrooms), you want to brown or cook your protein first. This reduces the grease, adds tons of flavor, and gives a better texture. If you’re using leftover, cooked protein (like shredded chicken), skip this step and add in the meat when you add in the broth. Add the onion, bell pepper, and minced garlic to the pot and saute for 5-6 minutes. You want the onions nice and soft and the garlic fragrant but not brown.
  2. Incorporate Cream Cheese: Add the cream cheese to your beef and onion mixture. I find it’s easier if the cream cheese is softened, so take it out of the fridge about 30 minutes before you start cooking or pop it in the microwave for a few seconds. Use a wooden spoon to mix it in well, breaking up any large chunks. Brown ground beef and onions together, then drain. In a large saucepan, add ground beef and softened cream cheese on low/medium heat. Remove the lid from the pot and add the softened cream cheese, green chiles, and shredded cheese. Whisk the soup vigorously until the cheese and cream cheese have completely melted and incorporated into the soup.
  3. Add Remaining Ingredients and Simmer: Next up you can get all that wonderful taco flavor in there! You can now start adding in the remaining ingredients to the cheesy taco meat mixture. Add in the rest of your ingredients - the Rotel tomatoes (or diced tomatoes with green chilies), beef broth, heavy cream, and taco seasoning. Give it all a good stir to combine. Once the onion has softened, add the spices and broth. Bring to a simmer, then cover with a lid and reduce heat to low. Cook 10 minutes.
  4. Thicken if Desired: If you like a thicker soup, you can mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Stir this slurry into the soup, then continue stirring for a few minutes as it thickens.
  5. Serve: Ladle this delicious soup into bowls and top with additional cheese, some fresh chopped tomatoes, green onions, or even diced avocado. A drizzle of enchilada sauce could be a pretty addition if you want to fancy it up for a party! If you need a crunchy topping, toast up some keto chips and crush them on top! We like to top our soup with cheddar, avocado, and diced tomatoes. More topping ideas above in the blog post. We did not measure this by volume - we just equally divide the soup into 6 portions. Nutrition is based off 6 equal sized servings. Top it off with some shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro, and you’ve got yourself a bowl of pure bliss.

Slow Cooker Instructions

While we haven’t made this taco soup in the crockpot before, it would be very simple to do! While some suggest throwing all the ingredients in the crockpot for Taco Soup, 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, I would suggest adding the drained browned ground beef, diced onion, beef broth, diced tomatoes, and spices first.

  1. Brown the Beef and Onion: Brown the beef and onion and everything except for the cream cheese and cream to the crockpot.
  2. Slow Cook: Allow it to slow cook for 2 hours on high or 4 hours on low. Cook on low for 3-4 hours
  3. Add Dairy: Stir in the cream cheese and heavy cream about 30 minutes to an hour before serving. I would follow the general guidelines mentioned above for cooking dairy in the slow cooker.

Instant Pot Instructions

Absolutely.

Read also: Easy Low-Carb Cheese Crackers

  1. Sauté Beef and Onions: To get started, brown the ground beef and onions in the sauté setting, then drain the excess fat. First, brown the ground beef and onions on the saute setting and drain. Next, add beef broth, Rotel tomatoes, and spices.
  2. Pressure Cook: Cook on high pressure for 5 minutes, followed by a natural pressure release (NPR) for another 5 minutes.
  3. Add Dairy and Simmer: 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 Variations

  • Swap the Beef: Don’t have ground beef in your kitchen? No sweat!
  • Soften the Cream Cheese: Pop the cream cheese in the microwave for a few seconds or leave it at room temperature until soft.
  • 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.
  • Use Mild Rotel: Use mild Rotel for a less spicy soup.
  • Spice It Up: My family LOVES this soup spicy!
  • Throw In some Veggies: Sneaking in some veggies is totally okay.
  • Dairy-Free Option: I haven’t tried making a dairy-free keto taco soup myself, but I did some digging, and you might be able to use dairy-free cream cheese and coconut cream instead of cream cheese and heavy cream.
  • Make it Thicker: Easy! Just add more cream cheese or let the soup simmer a bit longer.
  • Add Jalapenos: For the brave! My hubby and oldest two loves these.
  • Add Avocado: Adds creaminess and healthy fats.
  • Add Fresh cilantro: Gives a nice fresh kick.

Serving Suggestions

We 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. 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. One of our favorites is Southwestern Green Beans. A simple green salad with a creamy Mexican ranch dressing goes great with this soup. Don’t forget some Cheesy Keto Biscuits to soak up all that flavorful broth!

Storage and Freezing 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. Allow the soup is cool to room temperature, then transfer to an airtight container in the fridge. It will keep for 3-4 days, just keep it airtight and cold. This reheats easily, so you could go ahead and portion into individual containers for easy grab-and-go lunches!

Can I freeze Taco Soup?

Yes! Cook the soup and cool to room temperature. Transfer the soup to freezer bags or plastic containers. So you’re left with leftovers? Lucky you! We have not tried freezing this soup. 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!

  • Leave out the cream cheese + shredded cheese: The only issue with freezing this soup is that sometimes when these two ingredients are melted and frozen, then become grainy when you reheat them. You’ll get the best texture from freezing this soup WITHOUT the cream cheese and cheddar, then adding those two ingredients in when reheating.
  • Leave room in the container: Liquid expands when it freezes, so you cannot fill the container up entirely before freezing.
  • Allow to cool completely first: Residual heat in the food turns into condensation trapped inside the container which can lead to freezer burn on the food.
  • Freeze flat: This isn’t necessary, but it saves time and space! If freezing in bags, freeze flat on the shelf. Once frozen, store upright to save space.
  • Thaw overnight in the fridge: You’ll get the best texture from frozen soups, sauces, and meats when you thaw them slowly in the fridge.

Reheating Instructions

Thaw the soup in the fridge overnight when you’re ready to eat it.

  • Microwave: Reheat in 1-minute increments at 50% power, then stir between each blast.
  • Stovetop: Soup may thicken up in the fridge. 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.

More Low-Carb Recipes to Explore

Looking for more low carb soup recipes?

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

tags: #keto #queso #taco #soup #recipe

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