Creamy Keto Taco Soup Recipe

Creamy Keto Taco Soup Recipe

This creamy keto taco soup takes all the bold, savory flavors of tacos and transforms them into a thick, hearty, and comforting soup. It’s rich, cheesy, and full of taco-seasoned ground beef simmered with bell peppers, tomatoes, and broth. Perfect for busy weeknights, this one-pot meal can be made on the stovetop, in a slow cooker, or Instant Pot. It’s low-carb, meal-prep-friendly, and reheats beautifully!

❤️ Why You’ll Love This Recipe

• One-pot meal: Easy to make and even easier to clean up.

• Multiple cooking methods: Stovetop, Instant Pot, or slow cooker.

• Meal prep favorite: Tastes even better the next day.

• Healthy comfort food: Loaded with protein and low in carbs.

🧂 Ingredients

Servings: 8
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes

• 1 pound ground beef (80/20 or 90/10)

• 1 large bell pepper, chopped

• 28 ounces canned diced tomatoes (no sugar added)

• 4 cups beef broth

• 1 tablespoon taco seasoning (homemade or store-bought)

• 8 ounces cream cheese, softened and chopped

Optional Toppings:

• Sliced avocado

• Shredded cheddar cheese

• Chopped cilantro

• Fresh lime juice

• Diced tomatoes

👩‍🍳 Instructions

Stovetop Method

1. Cook the Beef:
   In a large soup pot, heat a little oil over medium heat. Add the ground beef and cook until browned. Drain any excess fat.

2. Simmer the Soup:
   Add chopped bell pepper, canned tomatoes, beef broth, and taco seasoning. Bring to a boil, then reduce heat to low. Let the soup simmer for 10 minutes.

3. Make it Creamy:
   Stir in the chopped cream cheese until fully melted and smooth.

4. Serve and Garnish:
   Ladle into bowls and top with your favorite toppings like avocado, cheese, and cilantro.

🔄 Alternative Cooking Methods

Instant Pot:
Add all ingredients (except cream cheese) into the pot. Cook on High Pressure for 15 minutes. Quick-release, stir in the cream cheese, cover, and let sit for 10 minutes. Stir until smooth and creamy.

Slow Cooker:
Add all ingredients (except cream cheese) to the slow cooker. Cook on Low for 6 hours or High for 4 hours. Stir in cream cheese at the end and let it melt before serving.

💡 Recipe Tips

• Use homemade taco seasoning to avoid added sugars.

• Add garlic or onion for more depth.

• For spice lovers, add jalapeños or habaneros.

• Swap in ground turkey or shredded chicken for variety.

• Not strict keto? Add black beans or corn for extra flavor.

🧊 Storage Instructions

• To Store: Keep in an airtight container in the fridge for up to 1 week.

• To Freeze: Freeze cooled soup in a freezer-safe container for up to 6 months.

• To Reheat: Microwave in 30-second bursts or warm gently on the stovetop.

🍲 Nutrition (Per Serving)

• Calories: 150 kcal

• Carbohydrates: 4g

• Protein: 16g

• Fat: 7g

• Sodium: 643mg

• Fiber: 2g

• Potassium: 375mg

• Vitamin A: 828 IU

• Vitamin C: 26 mg

• Calcium: 56 mg

• Iron: 2 mg