🧀🌮 Cheesy Keto Taco Soup
Loaded with bold, taco-style flavor and creamy, cheesy goodness — without the beans or extra carbs! This comforting low-carb soup is hearty, satisfying, and perfect for meal prep.
At under 6 net carbs per serving, it’s a cozy bowl you can enjoy guilt-free.
🥣 Ingredients (Serves 6)
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500g (1 lb) ground beef
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1 tablespoon olive oil (if needed)
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 tablespoon taco seasoning (sugar-free)
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1 teaspoon paprika
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½ teaspoon cumin
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1 cup diced tomatoes (no added sugar)
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2 cups beef broth
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1 cup heavy cream
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120g (4 oz) cream cheese, softened
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1½ cups shredded cheddar cheese
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½ cup diced green chilies (optional)
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Salt & black pepper to taste
🔥 Instructions
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Brown the beef
In a large pot over medium heat, cook ground beef until browned. Drain excess fat if needed. -
Add aromatics
Stir in onion and cook 2–3 minutes until soft. Add garlic and cook 30 seconds. -
Season
Add taco seasoning, paprika, cumin, salt, and pepper. Stir well. -
Build the soup base
Add diced tomatoes, green chilies, and beef broth. Simmer 8–10 minutes. -
Make it creamy
Reduce heat to low. Stir in cream and cream cheese until smooth. -
Add cheese
Mix in shredded cheddar until melted and creamy. -
Simmer 3–5 minutes, then serve hot.
🌮 Optional Toppings (Low-Carb Friendly)
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Sour cream
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Sliced avocado
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Jalapeños
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Fresh cilantro
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Extra shredded cheese
🧮 Approximate Nutrition (Per Serving)
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Calories: 420–450
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Net Carbs: 4–6g
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Protein: 25–30g
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Fat: 35–38g
(Values vary based on ingredients used.)
❓ Q & A
Q: Can I use ground chicken or turkey?
Yes! Ground turkey or chicken works great for a lighter version.
Q: Can I make this in a slow cooker?
Yes. Brown the meat first, then add everything except cream cheese and cheddar. Cook on low 4–6 hours. Stir in cheeses at the end.
Q: How do I store leftovers?
Refrigerate up to 4 days. Reheat gently on the stove — add a splash of broth if thickened.
Q: Can I freeze it?
Yes, but dairy-based soups may slightly change texture. Stir well after reheating.
