Cheesy Keto Taco Soup
A creamy, hearty low-carb taco soup loaded with seasoned ground beef, tomatoes, green chiles, and plenty of melted cheese. It’s comforting, filling, and easy to make in one pot.
Servings: 6
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: About 40 minutes
Ingredients
For the soup
- 1½ lb (680 g) ground beef
- 1 tablespoon olive oil or butter
- ½ medium onion, finely diced
- 3 cloves garlic, minced
- 1 can (10 oz / 283 g) diced tomatoes with green chiles, preferably no-sugar-added
- 1 can (14.5 oz / 411 g) diced tomatoes, preferably no-sugar-added
- 4 cups (960 ml) beef broth
- 4 oz (113 g) cream cheese, softened
- 1½ cups (150 g) shredded cheddar cheese
- ½ cup (50 g) shredded Monterey Jack cheese
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ¼–½ teaspoon cayenne pepper, optional
- 1 tablespoon lime juice
Optional toppings
- Extra shredded cheddar cheese
- Sour cream
- Sliced jalapeños
- Diced avocado
- Chopped cilantro
- Sliced green onions
- Crumbled cooked bacon
- A squeeze of fresh lime
Instructions
1. Brown the beef
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the olive oil or butter, followed by the ground beef.
Cook for 6–8 minutes, breaking the beef apart with a wooden spoon, until browned and fully cooked.
If there is a large amount of grease, carefully drain some of it.
2. Add the onion and garlic
Add the diced onion to the beef.
Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic and cook for another 30 seconds.
3. Add the taco seasonings
Stir in:
- Chili powder
- Cumin
- Paprika
- Oregano
- Onion powder
- Garlic powder
- Salt
- Black pepper
- Cayenne pepper, if using
Cook for about 30 seconds.
This briefly toasts the spices and helps release their flavor.
4. Add the tomatoes and broth
Stir in the tomato paste.
Add the diced tomatoes with green chiles, diced tomatoes, and beef broth.
Stir everything together and bring the soup to a gentle boil.
Reduce the heat to low and simmer uncovered for approximately 15 minutes.
5. Add the cream cheese
Cut the softened cream cheese into small cubes.
Add it gradually to the simmering soup, stirring frequently.
Continue cooking for about 3–5 minutes, until the cream cheese has completely melted and the soup is creamy.
For the smoothest soup, make sure the cream cheese is softened before adding it.
6. Add the shredded cheese
Reduce the heat to low.
Add the cheddar and Monterey Jack cheese a little at a time, stirring after each addition.
Continue stirring until the cheese has melted completely into the soup.
Don’t let the soup boil after adding the cheese. High heat can cause the cheese to separate and become grainy.
7. Finish with lime
Stir in the fresh lime juice.
Taste the soup and adjust the seasoning.
You can add more:
- Salt for flavor
- Chili powder for taco flavor
- Cayenne for heat
- Lime juice for brightness
- Cheese for extra richness
8. Serve
Ladle the hot soup into bowls.
Top with shredded cheese, sour cream, jalapeños, avocado, cilantro, or green onions.
For an especially indulgent keto bowl, add a little crispy bacon and extra cheddar.
Tips for the Best Keto Taco Soup
Use full-fat dairy
For the creamiest texture, use full-fat cream cheese and cheese. Reduced-fat versions can sometimes make the soup thinner or less creamy.
Shred your own cheese
Freshly shredded cheese generally melts more smoothly than pre-shredded cheese, which can contain anti-caking ingredients.
Keep the heat low
Once the dairy and cheese go into the soup, keep the heat gentle. Avoid vigorous boiling.
Make it thicker
For a thicker, chili-like soup, simmer it uncovered for an additional 10–15 minutes before adding the cheese.
You can also add another 2 oz of cream cheese.
Make it thinner
If the soup becomes thicker than you prefer, add additional beef broth a little at a time until you reach the desired consistency.
Keto-Friendly Topping Ideas
Instead of tortilla chips, try:
- Crispy cheese chips
- Crushed pork rinds
- Avocado
- Sour cream
- Jalapeños
- Cilantro
- Green onions
- Bacon
- Shredded cheese
For a crunchy topping, make simple cheese crisps by baking small piles of shredded cheddar at 375°F (190°C) until golden and crisp.
Slow Cooker Method
You can also make this soup in a slow cooker.
- Brown the ground beef with the onion and garlic in a skillet.
- Drain excess grease.
- Transfer the beef mixture to the slow cooker.
- Add the tomatoes, green chiles, broth, tomato paste, and seasonings.
- Cook on LOW for 5–6 hours or HIGH for 2–3 hours.
- Stir in the softened cream cheese during the final 30 minutes.
- Add the shredded cheese during the final 10 minutes and stir until melted.
- Finish with lime juice.
Storage
Let the soup cool and store it in an airtight container in the refrigerator for 3–4 days.
Reheat gently on the stovetop or in the microwave. If it becomes too thick, add a splash of beef broth while reheating.
Because dairy-based soups can sometimes separate when frozen and thawed, the texture is generally best when this soup is refrigerated rather than frozen.
Nutrition
The exact nutrition will depend on the brands and ingredients used. To keep it keto-friendly, choose no-sugar-added tomatoes and broth, and check the labels for hidden carbohydrates.
For an even lower-carb version, reduce the amount of tomato and increase the beef, broth, cream cheese, and cheese.
Serve it hot with avocado, sour cream, jalapeños, and plenty of cheddar for an incredibly rich keto taco-soup bowl.
