Keto Taco Soup Recipe

Master this homemade, best easy keto taco soup recipe that delivers authentic Mexican flavors without the carbs. This one-pot wonder combines seasoned ground beef, low-carb vegetables, and rich cheesy goodness for a satisfying meal that keeps you in ketosis while enjoying bold, zesty flavors.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

30 mins

Serves:

6 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">900g ground beef (80/20 lean to fat ratio)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, diced (about 150g)</li><li class="ingredients-single-item">2 bell peppers, chopped (any color, about 300g)</li><li class="ingredients-single-item">4 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">800ml beef broth (low sodium)</li><li class="ingredients-single-item">400g canned diced tomatoes (no sugar added)</li><li class="ingredients-single-item">100g canned green chilies, diced</li><li class="ingredients-single-item">25g taco seasoning (sugar-free) or homemade mix*</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">½ tsp chili powder (adjust to taste)</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">200g cream cheese, softened and cubed</li><li class="ingredients-single-item">200g shredded cheddar cheese</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">For garnish: fresh cilantro, avocado slices, sour cream, lime wedges, additional shredded cheese</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large Dutch oven or heavy-bottomed pot</li><li class="equipment-single-item">Wooden spoon</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat your Dutch oven or large pot over medium-high heat. Add the olive oil and once hot, add the diced onion and bell peppers. Sauté for about 5 minutes until vegetables begin to soften and onions become translucent. This initial sautéing releases the aromatic compounds in the vegetables, creating a flavor foundation for your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this will create bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until thoroughly browned, about 7-8 minutes. The browning process creates rich flavor through the Maillard reaction, so don't rush this step. If there's excessive fat, you can drain some off, but remember that on keto, fat is your friend!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Stir in the tomato paste and cook for 2 minutes, allowing it to coat the meat mixture. This brief caramelization of the tomato paste deepens the umami flavor profile of your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the diced tomatoes, green chilies, taco seasoning, cumin, oregano, and chili powder. Stir well to combine and coat all ingredients with the spices. The combination of these spices creates that authentic taco flavor while keeping carbs low.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour in the beef broth and bring the mixture to a gentle boil. Once boiling, reduce heat to a simmer and let cook uncovered for 15 minutes. This simmering time allows the flavors to meld together while slightly reducing the liquid for a more concentrated flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Lower the heat to medium-low and stir in the heavy cream. Add the cream cheese in small chunks, stirring until completely melted and incorporated. The gradual addition prevents the cream cheese from clumping and ensures a smooth, velvety texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the shredded cheddar cheese a handful at a time, stirring continuously until melted. This method prevents the cheese from clumping or creating a grainy texture. The cheese not only adds richness but provides the perfect fat-to-protein ratio for keto.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Taste and adjust seasoning with salt and pepper as needed. Remember that cheese adds saltiness, so adjust accordingly. If you'd like a spicier soup, this is the time to add more chili powder or even a dash of hot sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Ladle the hot soup into bowls and serve immediately with your choice of keto-friendly toppings: fresh cilantro, avocado slices, a dollop of sour cream, a squeeze of lime, or additional shredded cheese. These fresh toppings provide textural contrast and bright flavors that beautifully complement the rich soup base.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Taco Soup Recipe?

This soup features ground beef (80/20), olive oil, onion, bell peppers, garlic, tomato paste, beef broth, diced tomatoes, green chilies, sugar-free taco seasoning, spices (cumin, oregano, chili powder), heavy cream, cream cheese, and cheddar cheese, with optional keto-friendly toppings.

How to cook Keto Taco Soup Recipe at home?

Learn how to cook Keto Taco Soup Recipe by first sautéing onions and peppers, then browning ground beef with garlic. Add tomato paste, spices, diced tomatoes, green chilies and broth, then simmer. Finish by incorporating heavy cream, cream cheese, and cheddar cheese until melted and velvety. Garnish with keto-friendly toppings like avocado and sour cream.

Can I make this taco soup in a slow cooker instead?

Yes! Brown the meat and vegetables first, then transfer to a slow cooker with remaining ingredients except dairy. Cook on low for 4-6 hours, then stir in cream, cream cheese and cheddar during the last 30 minutes until melted. This method enhances flavour development while keeping the convenience.

How can I lower the carb count in this soup even further?

Reduce carbs by using fewer onions and bell peppers or substituting with lower-carb vegetables like celery. Ensure your canned tomatoes have no added sugar, use homemade taco seasoning without fillers, and limit tomato paste to 1 tablespoon. Always verify nutrition labels for hidden carbs.

What are the best sides to serve with a keto taco soup?

Complement your soup with keto-friendly sides like cheese crisps (baked cheese until crispy), avocado slices, a simple side salad with olive oil dressing, keto tortilla chips made from almond flour, or bacon-wrapped jalapeño poppers for a complete low-carb Mexican-inspired feast.

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