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Creamy Taco Soup (Low

Carb/Keto)
BY LAYLA PUBLISHED IN DINNER

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Low carb and keto-friendly Creamy taco soup

is warm and comforting. It’s packed with
veggies and topped with fresh avocado and
lime juice and is the perfect way to enjoy
tacos without the added carbs!

Winter is just around the corner and there no

better meal then a warm bowl of soup. We’re all
about quick and easy one-bowl meals this winter
and this taco soup is at the top of the list. It’s
made with ground beef, tomatoes, creamy
cheese, spices and topped with fresh avocado,
tomato, cilantro, cheese, and lime. It’s loaded
with mildly spicy & zesty flavors and will keep you
coming back for more.

This delicious taco soup comes together in about

30 minutes all in one pot with minimal cleanup or
stress. It’s perfect if you are on a low-carb or
keto diet because it eliminates the carbs all
together and will help you satisfy your taco
cravings for good!

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WHAT DO YOU PUT IN TACO

SOUP?
Taco soup is made with just 8 ingredients which
can be found in your fridge or pantry for a quick
one-pot meal.

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Ground beef: can sub with lean ground

turkey or chicken.
Onion: can sub with onion flakes or onion
powder if desired.
Garlic: can sub with garlic powder but we
highly recommend fresh minced garlic.
Bell pepper: add lots of flavor to the soup
but are optional.
Rotel: is a canned tomato and green chili
mixture and can be subbed with freshly
chopped tomato if desired.
Cream cheese: cream cheese makes the
soup creamy and helps raise the fat content
for keto dieters. It can be subbed with low-
fat cream cheese or heavy cream if desired.
Taco Seasoning: we highly recommend
using our popular homemade taco
seasoning recipe.
Beef Broth: be sure to use low sodium beef
broth and so you can adjust to taste. you
can also sub with water is desired.

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HOW LONG DOES TACO SOUP

LAST?
This soup will last up to 4 days in an airtight
container in the refrigerator. It tastes even better
the next day!

CAN YOU FREEZE TACO

SOUP?
Yes! You can freeze taco soup before adding the
cream cheese because the fat int he cream
cheese does not freeze well and will break up int
he freezer. Instead, add the cream cheese when
reheating the soup. Freeze in an air-tight
container for up to 6 months.

HOW TO MAKE CREAMY TACO

SOUP IN THE SLOW COOKER?
Add all the ingredients except the cream cheese
to the slow cooker. Cook on high for 3-4 hours or
on low for 6 hours. Stir in package of cream
cheese just before serving.

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HOW TO MAKE CREAMY TACO

SOUP IN THE INSTANT POT?
Sautee beef, onions, and garlic in the instant pot
using the sautee function until brown through.
Add all the remaining ingredients except for the
cream cheese. Manually set the pressure on high
for 10 minutes; release naturally. Stir in cream
cheese and mix until melted.

IS TACO SOUP KETO-

FRIENDLY?
Yes! I’ve especially developed this taco soup to
make it super keto-friendly! The fat from the beef
and cream cheese along with the fresh avocado
make this creamy taco soup a great addition to a
keto diet with just 5 grams of carbs per serving!

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Creamy Taco Soup (Low

Carb/Keto)
Low carb and keto-friendly Creamy taco
soup is warm and comforting. It's packed
with veggies and topped with fresh
avocado and lime juice and is the perfect
way to enjoy tacos without the added
carbs!

4.79 from 60 votes

Print Pin Rate

Course: Dinner Cuisine: Tex-Mex

Keyword: chicken, cream cheese,
creamy, keto, soup, tacos, turkey
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people Calories: 347kcal
Cost: $6

Ingredients
1 lb ground beef or turkey or chicken
1 tbsp oil of choice
1 small onion diced
2-3 cloves garlic minced
1 small green bell pepper diced
(optional)
1 (10 oz) can Rotel tomatoes or 1 large
tomato, chopped
1 (8 oz) pkg cream cheese OR 1 cup
heavy cream
2 tablespoons taco seasoning
homemade or 1 packet
Salt and pepper to taste
1 (14.5) oz can beef broth 1.5 cups

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Instructions
1. Add 1 tablespoon oil to a pot or large
pot or dutch oven, brown beef, onion,
and garlic over medium-high heat for
7-8 minutes or until the ground beef is
browned through.
2. Add the bell pepper, Rotel diced
tomatoes, cream cheese, and spices.
Stir for 4-5 minutes or until tomatoes
are soft and tender and cream cheese
is mixed through.
3. Pour in beef broth and reduce heat to
low-medium. Simmer 15-20 minutes or
until desired thickness is achieved.
4. Serve in small soup bowls. Top with
freshly sliced avocado, sour cream,
shredded cheese, freshly minced
cilantro, jalapeno, and a drizzle of lime.

Video

Equipment

Rotel

Dutch Oven

Serving Bowls

Nutrition
Serving: 1serving | Calories: 347kcal |
Carbohydrates: 5g | Protein: 21g | Fat: 27g |
Saturated Fat: 9g | Cholesterol: 81mg |
Sodium: 584mg | Potassium: 437mg | Fiber:
1g | Sugar: 2g | Vitamin A: 186IU | Vitamin C:
18mg | Calcium: 36mg | Iron: 3mg

Tried this recipe?

Mention @gimmedelicious or tag
#gimmedelicious!

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Tips, tricks & recipes to make it easy

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FILED UNDER: DINNER, KETO RECIPES, LOW-CARB

TAGGED WITH: 30 MINUTE, KETO, SOUP, TACO

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