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Keto Taco Soup Recipe

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4 from 10 reviews

This Keto Taco Soup is a hearty, low-carb meal perfect for those following a ketogenic diet. Combining seasoned ground beef, zesty diced tomatoes with green chilies, creamy cheeses, and savory broth, this slow-cooked soup delivers rich flavors and comforting warmth, ideal for a cozy dinner.

Ingredients

Meat and Seasonings

  • 2 lb ground beef
  • 1 (1-oz) package ranch dressing mix
  • 3 Tbsp southwestern seasoning or taco seasoning (such as Mrs. Dash Southwest Chipotle)

Vegetables and Broth

  • 2 (10-oz) cans Ro*tel diced tomatoes and green chilies, undrained
  • 4 cups unsalted beef broth

Cheeses

  • 1 (8-oz) package cream cheese
  • 1 (8-oz) package shredded cheddar cheese

Instructions

  1. Cook the Ground Beef: In a large skillet, cook the ground beef over medium-high heat until it is no longer pink, breaking it apart as it cooks. Drain any excess grease thoroughly to keep the soup lean and ketogenic friendly. Transfer the cooked beef to a 6-quart slow cooker.
  2. Add Seasonings and Broth: To the slow cooker with beef, add the ranch dressing mix, southwestern or taco seasoning, Ro*tel diced tomatoes with green chilies (including the juice), and unsalted beef broth. Stir gently to combine all ingredients evenly.
  3. Slow Cook the Soup: Cover the slow cooker and cook the mixture on LOW heat for 6 to 8 hours. This slow cooking process allows the flavors to meld beautifully and the beef to become tender.
  4. Add Cream Cheese and Cheddar: About 10-15 minutes before serving, add the cream cheese and shredded cheddar cheese into the slow cooker. Stir continuously until all the cheese has melted and fully incorporated, creating a rich and creamy texture.
  5. Serve and Garnish: Ladle the soup into bowls and optionally garnish with fresh cilantro or your favorite low-carb toppings such as avocado slices, sour cream, or jalapeños for extra flavor and texture.

Notes

  • For a spicier soup, add extra diced jalapeños or hot sauce.
  • This soup is great for meal prepping and stores well in the refrigerator for up to 4 days.
  • Use shredded sharp cheddar cheese for more intense flavor.
  • Be sure to drain excess grease from the beef to keep the soup keto-friendly and less oily.
  • You can substitute beef broth with chicken broth if preferred.

Find it online: https://cookedbysarah.com/keto-taco-soup-recipe/