Here’s a Cheesy Keto Taco Soup — rich, filling, and low-carb 🌮🧀🥣
Great for weeknights and meal prep.
🌮🧀 Cheesy Keto Taco Soup
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 tbsp olive oil (if needed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet keto-friendly taco seasoning
(or 1 tbsp homemade: chili powder, cumin, paprika, garlic powder) - 1 can (10 oz) Rotel-style diced tomatoes with green chilies (no added sugar)
- 4 cups beef broth
- 4 oz cream cheese, softened
- 1½ cups shredded cheddar or Mexican-blend cheese
- ½ cup heavy cream
- Salt & pepper to taste
Optional low-carb add-ins
- ½ cup riced cauliflower
- Diced bell peppers
- Jalapeños
Toppings (keto-friendly)
- Sour cream
- Avocado
- Green onions
- Extra shredded cheese
Instructions
- Brown meat
- In a large pot, brown ground beef with onion and garlic.
- Drain excess grease if needed.
- Season
- Stir in taco seasoning and cook 1 minute.
- Add liquids
- Add diced tomatoes and beef broth.
- Bring to a gentle simmer.
- Make it creamy
- Stir in cream cheese until fully melted and smooth.
- Add heavy cream and shredded cheese, stirring until melted.
- Simmer
- Simmer on low 10–15 minutes, stirring occasionally.
- Add optional low-carb vegetables if using.
- Serve
- Taste and adjust seasoning.
- Top with your favorite keto toppings.
Tips
- Keep heat low when adding cheese to avoid separation
- For thicker soup, add more cream cheese or shredded cheese
- For spicier soup, add cayenne or extra jalapeños
Storage
- Refrigerates well up to 4 days
- Freezer-friendly (best without toppings)
If you want, I can also give a slow-cooker version, chicken keto taco soup, or dairy-free keto option.