I absolutely love sharing this Creamy Taco Soup (Low Carb/Keto) Recipe with you because it’s one of those comforting dishes that feels indulgent without the carb overload. Whether you’re following a low-carb lifestyle or simply want a hearty, flavorful soup, this recipe hits all the right notes. It’s creamy, packed with bold taco flavors, and super satisfying, making it perfect for those chilly weeknights or whenever you want something cozy with a Tex-Mex twist.
When I first tried this recipe, I was amazed at how easy it is to pull together and how versatile it turns out. You’ll find that with just a few simple ingredients and minimal cooking time, you get a soup that’s filling and delicious. Plus, it’s great for meal prepping or making ahead on busy days. You can’t go wrong with my Creamy Taco Soup (Low Carb/Keto) Recipe in your dinner rotation!
Why You’ll Love This Recipe
- Low Carb & Keto Friendly: Enjoy rich taco flavors without the carbs that can throw off your diet goals.
- Easy & Quick to Make: Perfect for busy evenings—ready in under 40 minutes with simple steps.
- Customizable Ingredients: Swap proteins or add veggies to match what you have on hand or your preferences.
- Creamy Texture: The cream cheese or heavy cream base makes this soup satisfyingly silky and comforting.
Ingredients You’ll Need
The ingredients for this Creamy Taco Soup (Low Carb/Keto) Recipe all work together to balance creamy richness and bold spicy taco flavors. Using quality taco seasoning and fresh aromatics like garlic and onion really makes a difference.
- Ground meat: I like ground beef for depth, but turkey or chicken works great if you want a leaner option.
- Oil of choice: Use avocado or olive oil to brown the meat and add some healthy fats.
- Onion: Adds natural sweetness and texture; diced small helps it cook evenly.
- Garlic: Fresh minced garlic packs a punch—don’t skip it for that authentic flavor.
- Green bell pepper (optional): If you crave a bit of crunch and color, this is a nice addition.
- Rotel tomatoes or fresh tomato: Adds juiciness and a mild tangy heat; Rotel is convenient if you want that kick.
- Cream cheese or heavy cream: This is the magic for creamy, luscious soup texture.
- Taco seasoning: Homemade or store-bought both work, just watch sodium levels if store-bought.
- Salt and pepper: To taste—always taste and adjust during cooking.
- Beef broth: Look for low sodium or homemade for best control over flavor and salt.
Variations
I love that this Creamy Taco Soup (Low Carb/Keto) Recipe can be tailored in so many ways. Whether you want it spicier, creamier, or packed with more veggies, you have options to make it your own.
- Add jalapeños or chipotle peppers: I often add diced jalapeños when I want a smoky heat that wakes up the soup.
- Swap cream cheese for sour cream or Greek yogurt: For a tangier twist, try these dairy options—but stir them in off the heat to keep texture smooth.
- Throw in extra veggies: Cauliflower florets or zucchini make great low-carb fillers to boost volume and nutrition.
- Use shredded rotisserie chicken instead of ground meat: Keeps prep quick and adds a different texture I really enjoy when short on time.
How to Make Creamy Taco Soup (Low Carb/Keto) Recipe
Step 1: Brown the Meat and Aromatics
Start by heating your oil in a large pot or Dutch oven over medium-high heat. Add the ground beef (or turkey/chicken), diced onion, and minced garlic. Stir occasionally and cook for about 7 to 8 minutes until the beef is browned and the onions are translucent. I like to season lightly with salt and pepper here to build flavor early. Make sure the meat is fully cooked but not dry—that’s key for a juicy base.
Step 2: Add Veggies, Cheese, and Seasoning
Next, toss in the diced green bell pepper (if using), the can of Rotel tomatoes with juice (or chopped fresh tomato), cream cheese, and your taco seasoning. Stir everything together until the cream cheese starts melting and tomatoes soften—about 4 to 5 minutes. This step really infuses the soup with those classic taco spices and creamy texture. I usually use a wooden spoon to scrape up bits from the bottom—they’re packed with flavor!
Step 3: Simmer with Broth for Perfect Thickness
Pour in the beef broth, give the soup a good stir, then reduce the heat to low-medium. Let it simmer gently for 15 to 20 minutes until the soup thickens slightly to your liking. I keep the lid partially on so it reduces without drying out. Stir occasionally—this is where all those flavors marry and deepen beautifully. Taste and adjust salt and seasoning before serving.
Pro Tips for Making Creamy Taco Soup (Low Carb/Keto) Recipe
- Choose the Right Meat: I prefer ground beef with around 80/20 fat content because it stays juicy and flavorful, but lean turkey works well if you drain it properly.
- Soften Onions Thoroughly: Taking the time to cook onions until translucent ensures they melt into the soup instead of leaving raw onion bites.
- Warm Cream Cheese First: Cutting cream cheese into small cubes and letting them soften at room temperature blends easier into the soup without clumps.
- Simmer Gently: Keep the heat low during simmering to prevent the soup from curdling or separating, especially when using heavy cream instead of cream cheese.
How to Serve Creamy Taco Soup (Low Carb/Keto) Recipe
Garnishes
I’m a big fan of topping this creamy taco soup with freshly sliced avocado for a buttery contrast, a dollop of sour cream for tang, and a sprinkle of shredded cheddar or Monterey Jack cheese that melts slightly into the warmth. Freshly minced cilantro and a squeeze of lime juice add that bright pop of freshness. Sometimes I add thinly sliced jalapeños if I want a little bite. These garnishes take the soup from great to unforgettable.
Side Dishes
Since this soup is low carb, I like to serve it alongside crunchy pork rinds for dipping or a simple side salad with a zesty lime vinaigrette. Cauliflower rice is another favorite that pairs beautifully, soaking up the creamy broth. If you’re not strictly keto, tortilla chips or a slice of garlic bread also make an awesome combo.
Creative Ways to Present
For gatherings or casual dinner parties, I’ve served the soup in mini bread bowls made from keto-friendly almond flour bread, which impresses guests and keeps it carb-conscious. You can also set up a taco soup bar with various toppings and let everyone customize their bowls—that’s always a crowd-pleaser! Plus, it’s fun and interactive.
Make Ahead and Storage
Storing Leftovers
After enjoying some fresh, I like to let any leftover creamy taco soup cool completely before transferring it into airtight containers. It keeps well in the refrigerator for up to 4 days, making it an excellent meal prep option. I always give it a good stir before reheating, as the cream cheese can settle a bit.
Freezing
This soup freezes really well! I portion it into freezer-safe containers or heavy-duty zip-top bags, leaving room for expansion, and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge to keep the texture smooth and creamy.
Reheating
To reheat, I prefer warming the soup gently on the stovetop over medium-low heat with occasional stirring. This helps maintain that creamy texture without curdling. You can also microwave it in short bursts, stirring between intervals to heat evenly.
FAQs
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Can I make this Creamy Taco Soup (Low Carb/Keto) Recipe dairy-free?
Absolutely! To make it dairy-free, swap the cream cheese or heavy cream for full-fat coconut milk or a dairy-free cream cheese alternative. Just keep in mind that the taste and texture will vary slightly, but it remains delicious and creamy.
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What can I use instead of taco seasoning?
If you don’t have taco seasoning on hand, you can mix your own with chili powder, cumin, garlic powder, onion powder, paprika, oregano, and a pinch of cayenne. This homemade blend is fresher and lets you control the spice level perfectly.
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Can I make this soup in a slow cooker or Instant Pot?
Yes! For a slow cooker, brown the meat and aromatics first, then combine everything and cook on low for 4-6 hours. In an Instant Pot, use the sauté function to brown beef and onions, add ingredients, then cook on high pressure for 15 minutes with a natural release. Add cream cheese last to prevent curdling.
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Is it okay to use canned diced tomatoes instead of Rotel?
Definitely! Plain canned diced tomatoes will work if you prefer less spice or can’t find Rotel. You might want to add a little extra chili powder or jalapeño to keep the flavor vibrant.
Final Thoughts
This Creamy Taco Soup (Low Carb/Keto) Recipe has become a staple in my kitchen because it’s quick, comforting, and absolutely bursting with flavor. I love how customizable it is—you can make it your own and still stay within your carb goals. Trust me, once you try it, you’ll keep coming back for that perfect creamy, spicy bowl of goodness. Give it a go, and enjoy the warm, cozy vibes it brings to your table!
Print
Creamy Taco Soup (Low Carb/Keto) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Carb
Description
This creamy taco soup is a low carb, keto-friendly meal that blends ground meat with a mix of spices, cream cheese, and tomatoes for a rich, comforting dish. Perfect for a quick and satisfying dinner, it combines savory flavors with a creamy texture, topped with fresh garnishes for a delicious finish.
Ingredients
Main Ingredients
- 1 lb ground beef or turkey or chicken
- 1 tbsp oil of choice
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 small green bell pepper, diced (optional)
- 1 (10 oz) can Rotel tomatoes or 1 large tomato, chopped
- 1 (8 oz) pkg cream cheese OR 1 cup heavy cream
- 2 tablespoons taco seasoning (homemade or 1 packet)
- Salt and pepper to taste
- 1 (14.5 oz) can beef broth or 1.5 cups broth
Optional Toppings
- Freshly sliced avocado
- Sour cream
- Shredded cheese
- Freshly minced cilantro
- Jalapeno slices
- Drizzle of lime juice
Instructions
- Brown the meat and aromatics: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the ground beef, diced onion, and minced garlic. Cook and stir for 7-8 minutes until the meat is fully browned and aromatic.
- Add vegetables and creamy base: Stir in the diced green bell pepper (if using), Rotel tomatoes or fresh chopped tomato, cream cheese or heavy cream, taco seasoning, salt, and pepper. Cook for 4-5 minutes, stirring until the tomatoes soften and the cream cheese melts thoroughly into the mixture.
- Simmer the soup: Pour in the beef broth and reduce the heat to low-medium. Let the soup simmer gently for 15-20 minutes, stirring occasionally until it thickens to your desired consistency.
- Serve and garnish: Ladle the soup into small bowls and top with fresh garnishes like sliced avocado, sour cream, shredded cheese, minced cilantro, jalapeno slices, and a squeeze of lime for added flavor and texture.
Notes
- You can substitute ground turkey or chicken for ground beef for a lighter option.
- Adjust the spice level by controlling the amount of jalapeno and taco seasoning.
- Use heavy cream instead of cream cheese if preferred for a slightly different creaminess.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For extra thickness, simmer longer or add more cream cheese.
- Serve with low-carb sides or tortilla chips if not strictly keto.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
