There’s something magical about a big bowl of taco soup that hits all the right notes—comforting, hearty, cheesy, and full of flavor. When you’re following a keto lifestyle, you don’t have to give up these cozy favorites. Enter: Creamy Keto Taco Soup with Ground Beef and Cheese. This isn’t just another taco soup; it’s a low carb powerhouse packed with bold Tex-Mex flavor, rich creaminess, and the convenience of a slow cooker. It’s everything you love about tacos—minus the carbs and with all the comfort of a warm bowl of stew. Whether you're craving a satisfying weeknight dinner or meal-prepping for the week, this keto crockpot soup belongs in your regular rotation.
Creamy Keto Taco Soup with Ground Beef and Cheese
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Main Course
Cuisine Tex-Mex
Slow Cooker (Crockpot) A 6-quart crockpot works best for this recipe. If you don’t have one, a Dutch oven or large pot on the stovetop works as a solid substitute, but the slow simmer of a crockpot really helps meld the flavors.
Skillet For browning the ground beef and sautéing the aromatics before adding to the slow cooker.
Mixing spoon or spatula To break up the beef and stir everything together.
Cutting board and knife Essential for prepping your veggies and aromatics.
Measuring spoons and cups Precision matters when balancing spices and liquid in soups.
- 1 ½ lbs ground beef 85/15 or 80/20 for more flavor
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 10 oz can diced tomatoes with green chilies (such as Rotel)
- 2 cups beef broth look for low-sodium, no sugar added
- 1 8 oz package cream cheese, softened
- 1 cup heavy whipping cream
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and pepper to taste
- 1 ½ cups shredded cheddar cheese
Optional toppings: sliced green onions, sour cream, diced avocado, jalapeños, chopped cilantro
Brown the Ground Beef
Start by heating a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Once fully cooked, drain off most of the grease (leave a little for flavor) and transfer the meat to your slow cooker.
Sauté the Aromatics
In the same skillet, add a touch of olive oil if needed, then sauté the diced onion, garlic, and red bell pepper for about 3–4 minutes until softened and fragrant. Transfer the mixture to the slow cooker with the ground beef.
Layer in the Flavor
To the crockpot, add the diced tomatoes with green chilies, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir to combine everything well.
Add Creaminess
Cube the softened cream cheese and drop it into the slow cooker. Pour in the heavy cream. Don’t worry if the cream cheese doesn’t melt right away—it will blend beautifully as it cooks.
Let It Simmer
Set your slow cooker on LOW and let the soup cook for 4 hours. Stir occasionally, especially after the first hour, to help the cream cheese fully incorporate and melt into the broth.
Add Cheese
About 30 minutes before serving, stir in the shredded cheddar cheese. It’ll melt into the soup and thicken it slightly, giving it that rich, creamy texture.
Garnish and Serve
Ladle the soup into bowls and top with your favorite low carb garnishes—sliced green onions, a dollop of sour cream, chunks of avocado, jalapeños for a little heat, and a sprinkle of fresh cilantro.
Pairings
This keto taco soup shines on its own, but pairing it with the right sides and drinks can take it over the top:
- Cauliflower rice: Perfect for soaking up the cheesy broth, especially if you miss the rice in traditional taco soup.
- Almond flour tortillas or low carb tortilla chips: Great for dipping or adding a little crunch.
- Crisp green salad with lime vinaigrette: Balances the richness of the soup with something fresh and acidic.
- Sugar-free margarita or sparkling lime water: Because taco night needs a fun drink.
Frequently Asked Questions
1. Can I use ground chicken or turkey instead of beef?
Yes! Both are great lean protein options for this soup. If you go this route, consider adding a little extra fat like olive oil or butter to maintain that rich, creamy mouthfeel.
2. Is this soup spicy?
Mild to medium. The diced tomatoes with green chilies add a little heat, but you can adjust by choosing mild versions or skipping jalapeños in the garnish. Add cayenne if you like it spicier.
3. Can I freeze this soup?
Absolutely. Let it cool completely, portion it into freezer-safe containers, and store for up to 3 months. Reheat gently on the stovetop or in the microwave, stirring frequently to re-emulsify the cheese and cream.
4. Can I make this soup without dairy?
It’s tough to replicate the same flavor and texture without dairy, but you can use coconut cream and dairy-free cheese alternatives if needed. Keep in mind it will slightly alter the taste and texture.
5. What cut of beef works best for this?
Ground beef is ideal, but if you're experimenting, ground chuck adds more flavor due to higher fat. Avoid very lean cuts like 93/7 unless you plan to add extra fat for balance.
