A rich, creamy, cheesy taco soup loaded with seasoned ground beef, tomatoes, peppers, and plenty of melted cheese. It’s low-carb, comforting, and easy to make—perfect for a quick family dinner.
Ingredients
For the Soup
1 lb (450 g) ground beef
1 tbsp olive oil, if needed
½ small onion, finely diced
3 cloves garlic, minced
1 small green bell pepper, diced
1 can (10 oz / 283 g) diced tomatoes with green chilies, preferably no-sugar-added
3 cups beef broth
4 oz (115 g) cream cheese, softened and cubed
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
½ cup heavy cream
2 tbsp tomato paste
1½ tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp onion powder
½ tsp salt, or to taste
½ tsp black pepper
¼ tsp cayenne pepper, optional
1 tbsp chopped fresh cilantro
1 tbsp lime juice
Optional Toppings
Extra shredded cheddar cheese
Sour cream
Sliced avocado
Fresh cilantro
Diced jalapeños
Chopped green onions
Lime wedges
Crushed pork rinds for crunch
Instructions
- Brown the Beef
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until browned and cooked through.
Drain excess grease if necessary.
- Add the Vegetables
Add the diced onion and bell pepper. Cook for 3–4 minutes until they begin to soften.
Add the minced garlic and cook for another 30 seconds.
- Add the Seasonings
Stir in the chili powder, cumin, smoked paprika, oregano, onion powder, salt, black pepper, and cayenne.
Cook for about 30 seconds to bring out the flavor of the spices.
- Add the Liquid Ingredients
Stir in the tomato paste, diced tomatoes with green chilies, and beef broth.
Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 10–15 minutes.
- Make It Creamy
Reduce the heat to low. Add the softened cream cheese and stir continuously until completely melted and incorporated.
Pour in the heavy cream and stir well.
- Add the Cheese
Gradually add the shredded cheddar and Monterey Jack, stirring until the cheese melts smoothly into the soup.
Tip: Keep the heat low when adding cheese to help prevent the soup from becoming grainy.
- Finish
Stir in the lime juice and fresh cilantro. Taste and adjust the salt and seasonings as desired.
- Serve
Ladle into bowls and top with shredded cheese, sour cream, avocado, jalapeños, cilantro, and green onions.
Serve hot with your favorite keto-friendly toppings.
Slow Cooker Method
Brown the ground beef with onion and garlic first.
Transfer to a slow cooker.
Add bell pepper, tomatoes, broth, tomato paste, and seasonings.
Cook on LOW for 5–6 hours or HIGH for 2–3 hours.
During the final 20–30 minutes, add cream cheese and heavy cream.
Stir in shredded cheese just before serving.
Finish with lime juice and cilantro.
Recipe Details
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Cuisine: Mexican-inspired / Tex-Mex
Diet: Keto-friendly, low-carb
Nut Information
Peanuts: None in the recipe.
Tree nuts: None in the basic recipe.
Nut-free: Yes, when prepared with the listed ingredients.
Avocado: Botanically a fruit, not a tree nut, but avoid it if you have a specific avocado allergy.
Check packaged broth, taco seasonings, cheeses, cream cheese, and canned tomatoes for allergen and cross-contact information.
For a strict nut-free diet, use certified nut-free packaged ingredients when necessary.
Approximate Nutrition
Per serving, depending on brands and toppings:
Calories: 430–480
Protein: 27–32 g
Fat: 32–37 g
Total Carbs: 9–12 g
Fiber: 2–3 g
Net Carbs: 6–9 g
Nutrition is an estimate and will vary according to the beef, cheese, broth, and toppings used.
Q&A
Q: Is taco soup keto-friendly?
Yes. This version uses low-carb ingredients and avoids beans, corn, and traditional flour thickeners. Choose tomatoes and broth without added sugar.
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey or ground chicken can be substituted. The soup will be lighter but still delicious.
Q: Can I make it without cream cheese?
Yes. You can increase the heavy cream slightly and use extra shredded cheese, although cream cheese gives the soup its signature creamy texture.
Q: Can I use only cheddar cheese?
Absolutely. Cheddar works very well on its own. Monterey Jack simply makes the soup extra creamy and melty.
Q: How can I make it spicier?
Add extra cayenne, diced jalapeños, hot green chilies, or a few dashes of your favorite hot sauce.
Q: Can I add beans?
Traditional taco soup often contains beans, but beans increase the carbohydrate content. For keto, leave them out or use a small amount if it fits your personal carb target.
Q: Can I make this ahead of time?
Yes. Store the cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
Q: Can I freeze cheesy taco soup?
Yes, but dairy-based soups can sometimes separate slightly after freezing. Thaw overnight in the refrigerator and reheat gently while stirring well.
Q: What can I serve with keto taco soup?
Try avocado, sour cream, cilantro, jalapeños, a simple green salad, or crispy pork rinds instead of traditional tortilla chips.
Q: How do I thicken the soup without flour?
The cream cheese and shredded cheese naturally thicken it. If you want it thicker, simmer uncovered for a few extra minutes. Avoid adding flour or cornstarch if you want to keep it keto-friendly.
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