Keto Taco Soup is a hearty, tasty dish that’s full of bold flavors and perfect for anyone watching their carbs. It’s packed with ground beef, green chilies, tomatoes, and plenty of cheese, all simmered together to make a comforting soup that warms you up from the inside out. The creamy texture and spicy kick give this soup its personality, making it a real crowd-pleaser.
I love making this soup on busy nights when I want something filling but low in carbs. It’s one of those meals that feels like a treat but fits really well with a keto lifestyle. I usually add extra avocado on top for a fresh, creamy twist, and a dollop of sour cream never hurts either. It’s easy to cook up in one pot, which saves me from a big cleanup afterward.
This soup is great served with a simple green salad or some crunchy pork rinds if you’re craving that classic taco crunch. Sometimes, I like pairing it with a handful of cheese chips for dipping. It’s the kind of meal that brings everyone to the table quickly because it’s comforting, satisfying, and a little bit spicy in all the right places.
Key Ingredients & Substitutions
Ground beef: This is the main protein and gives the soup a rich flavor. You can swap it with ground turkey or chicken for a lighter option, but beef adds the best depth.
Onion and garlic: These build the base flavor. If you’re avoiding onion or garlic, try using a pinch of onion powder or garlic-infused oil instead.
Green chilies & diced tomatoes: These add a gentle heat and texture. Make sure the tomatoes are drained well to keep the soup keto-friendly by avoiding extra liquid carbs.
Cream cheese & heavy cream: These make the soup creamy and smooth. If you want it dairy-free, try canned coconut milk instead, but the flavor will change slightly.
Cheddar cheese: Sharp cheddar adds a nice bite and melts well. Feel free to use Monterey Jack or a Mexican cheese mix if you prefer.
How Can I Make the Soup Creamy Without Lumps?
Adding cream cheese without lumps can be tricky, but here’s how I do it smoothly:
- Lower the heat before adding cream cheese so it melts slowly and evenly.
- Cut the cream cheese into small chunks and stir it in gradually.
- Keep stirring gently to help it blend with the broth.
- Once melted, add the heavy cream and cheese. Stir until fully combined for that creamy texture.
- If needed, you can whisk the soup a little to smooth out any lingering lumps.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one place.
- Wooden spoon or silicone spatula – helps you stir without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and avocado toppings.
- Measuring spoons and cups – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter, leaner soup.
- Add chopped bell peppers or zucchini for extra veggies without many carbs.
- Stir in a little chipotle or smoked paprika for a smoky kick.
- Top with jalapeños or hot sauce if you like your soup spicier.
How to Make Keto Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 (14.5 oz) can diced tomatoes, drained
- 4 cups beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- Salt and pepper to taste
Creamy & Topping Ingredients:
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped for garnish
- Sour cream for topping
- 1 avocado, sliced for topping
- Lime wedges (optional)
How Much Time Will You Need?
This delicious Keto Taco Soup takes about 10 minutes to prepare and 20 minutes to cook. So, in just about 30 minutes you’ll have a hearty, creamy soup ready to serve.
Step-by-Step Instructions:
1. Cook the Beef and Veggies:
In a large pot or Dutch oven, brown the ground beef over medium-high heat until it’s cooked through. Drain any excess grease. Then add the diced onion and minced garlic to the pot and sauté for 3-4 minutes, until soft and fragrant.
2. Add Tomatoes, Broth, and Spices:
Stir in the drained diced green chilies, diced tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer for about 15 minutes. This helps all the flavors come together nicely.
3. Make It Creamy and Cheesy:
Lower the heat. Stir in the cream cheese chunks and let them melt completely into the soup. Next, add the heavy cream and shredded cheddar cheese. Stir everything until the cheese melts fully and makes the soup creamy and rich. Taste and add more salt or pepper if you want.
4. Serve and Garnish:
Ladle the hot soup into bowls and top each with a spoonful of sour cream, a few avocado slices, and a sprinkle of fresh cilantro. Add a lime wedge on the side if you want a fresh, zesty kick.
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to thaw it fully before cooking. Thaw overnight in the fridge or use the microwave’s defrost setting to speed things up. Cooking with frozen beef can lead to uneven cooking and extra liquid in the soup.
Can I Make Keto Taco Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese, you can use mascarpone or full-fat Greek yogurt to keep it creamy. Just add yogurt at the end of cooking and stir gently to avoid curdling.
How Do I Store Leftover Soup?
Place leftovers in an airtight container and refrigerate for up to 3 days. When reheating, warm slowly on the stove or microwave to keep the soup creamy. You may need to stir in a splash of broth or cream if it thickens too much.
