A rich, creamy, cheesy taco soup loaded with seasoned ground beef, tomatoes, peppers, and plenty of melted cheese. It’s comforting, filling, and easy to make in one pot—without beans or high-carb ingredients.
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Cuisine: Mexican-inspired
Difficulty: Easy
Net Carbs: Approximately 5–7 g per serving, depending on ingredients and toppings
Ingredients
For the Soup
1 lb (450 g) ground beef, preferably 80–90% lean
1 tbsp olive oil, if needed
½ medium onion, finely diced
1 small green bell pepper, diced
3 cloves garlic, minced
1 can (14.5 oz/411 g) diced tomatoes, preferably no-sugar-added
2 tbsp tomato paste
4 cups (960 ml) beef broth
1½ tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp onion powder
½ tsp garlic powder
½ tsp salt, plus more to taste
½ tsp black pepper
¼–½ tsp cayenne pepper, optional
4 oz (115 g) cream cheese, softened
1 cup (100 g) shredded cheddar cheese
½ cup (50 g) shredded Monterey Jack cheese
½ cup (120 ml) heavy cream
1 tbsp lime juice
Optional Toppings
Extra shredded cheddar cheese
Sour cream
Sliced avocado
Fresh cilantro
Sliced jalapeños
Diced green onions
Lime wedges
Chopped tomatoes
Crumbled pork rinds for crunch
Instructions
- Brown the Beef
Heat a large soup 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 Taco Seasonings
Stir in:
Chili powder
Cumin
Smoked paprika
Oregano
Onion powder
Garlic powder
Salt
Black pepper
Cayenne, if using
Cook for about 30 seconds, stirring constantly. This helps release the flavor of the spices.
- Build the Soup
Add the diced tomatoes, tomato paste, and beef broth.
Stir well, scraping the bottom of the pot to release any browned bits.
Bring the soup to a gentle boil.
- Simmer
Reduce the heat to low and simmer uncovered for 12–15 minutes, stirring occasionally.
This allows the flavors to come together and the vegetables to become tender.
- Make It Creamy
Reduce the heat to low.
Add the softened cream cheese in small pieces and stir until completely melted into the soup.
Pour in the heavy cream and stir.
- Add the Cheese
Add the shredded cheddar and Monterey Jack a handful at a time, stirring after each addition until melted.
Keep the soup on low heat. Avoid boiling once the dairy and cheese have been added, as high heat can cause the sauce to separate.
- Finish
Stir in the lime juice.
Taste and adjust the salt, pepper, or chili powder as desired.
If the soup is thicker than you like, add a little extra beef broth.
- Serve
Ladle into bowls and top with shredded cheese, sour cream, avocado, cilantro, jalapeños, or your favorite keto-friendly toppings.
Serve hot.
Make It Spicier
For a fiery taco soup, add:
1 diced jalapeño with the vegetables
½ tsp cayenne
1–2 tsp hot sauce
A pinch of chipotle powder
Low-Carb Topping Ideas
Choose toppings that keep the soup keto-friendly:
Avocado
Full-fat sour cream
Shredded cheese
Cilantro
Jalapeños
Green onions
Lime
Pork rinds
Avoid traditional tortilla chips if you’re trying to keep the meal very low-carb. Easy Substitutions
Ground turkey: Replace the beef with ground turkey or chicken.
Chicken: Use shredded cooked chicken instead of ground beef.
Cheese: Pepper Jack, Colby Jack, or Mexican-blend cheese can replace the cheddar and Monterey Jack.
Cream cheese: Neufchâtel cheese can be used for a lighter option, though the texture will be slightly different.
Dairy-free: Use dairy-free cream cheese and a suitable dairy-free shredded cheese, although the flavor and texture will vary.
Tips for the Best Keto Taco Soup
Use room-temperature cream cheese so it melts smoothly.
Shred cheese from a block when possible for a smoother soup.
Don’t boil the soup after adding the dairy.
Choose tomatoes without added sugar.
Let the soup simmer long enough for the taco seasoning to develop.
For a thicker soup, simmer uncovered for a few extra minutes.
For a thinner soup, add extra broth.
Storage
Refrigerator
Cool completely and store in an airtight container for 3–4 days.
Reheating
Reheat gently on the stovetop over low to medium-low heat, stirring frequently. Add a splash of broth if the soup has thickened.
Freezing
Because this soup contains cream cheese, heavy cream, and shredded cheese, freezing can slightly change the texture. If freezing, thaw overnight in the refrigerator and reheat gently while stirring well.
Q&A
Is taco soup keto?
This version is designed to be low-carb because it contains no beans, corn, rice, or tortilla strips. The exact carbohydrate count depends on your brands and toppings.
Can I make it without beans?
Absolutely. In fact, this recipe is intentionally bean-free to keep the carbohydrate count lower.
Can I use taco seasoning instead of individual spices?
Yes, but check the label for added sugar or starches. You can use approximately 2 tablespoons of a low-carb taco seasoning blend.
Can I use Rotel?
Yes. Choose a no-sugar-added variety and adjust the amount of additional peppers depending on how spicy you want the soup.
How can I make the soup thicker?
Simmer it uncovered for several extra minutes, or add a little more cream cheese and shredded cheese.
How can I make it less spicy?
Leave out the cayenne and jalapeños and use mild diced tomatoes.
Can I make this in a slow cooker?
Yes. Brown the beef first, then add it to the slow cooker with the vegetables, tomatoes, broth, tomato paste, and seasonings. Cook on LOW for 5–6 hours or HIGH for 2½–3 hours. Add the cream cheese, heavy cream, and shredded cheeses during the final 20–30 minutes.
Is this soup gluten-free?
The basic ingredients can be gluten-free, but always check labels on broth, seasoning blends, canned tomatoes, and processed cheeses.
Is this recipe nut-free?
Yes. The basic recipe contains no peanuts or tree nuts. If cooking for someone with a nut allergy, check all packaged ingredients for cross-contact warnings.
Can I add bacon?
Yes! Cooked, crumbled bacon makes an excellent topping and adds extra flavor.
Can I use chicken instead of beef?
Yes. Shredded rotisserie chicken or cooked diced chicken works very well. Use chicken broth instead of beef broth if preferred.
