Creamy taco soup is warm, comforting and packed full of flavor. It’s packed with protein and veggies and topped with fresh avocado and is the perfect way to enjoy tacos without the added carbs at only 3g net carbs per serving!
Fall is just around the corner and there no better meal then a warm bowl of soup. We’re all about quick and easy one-bowl meals this winter and this taco soup is at the top of the list. It’s made with ground beef, tomatoes, creamy cheese, spices and topped with fresh avocado, tomato, cilantro, cheese, and lime. It’s loaded with mildly spicy & zesty flavors and will keep you coming back for more.
This delicious taco soup comes together in about 30 minutes all in one pot with minimal cleanup or stress. It’s perfect if you are on a low-carb or keto diet because it eliminates the carbs all together and will help you satisfy your taco cravings for good! Another delicious low-carb soup on my dinner rotation is the Broccoli Cheddar Soup. It’s a Panera copycat but so much better!
WHAT DO YOU PUT IN TACO SOUP?
Taco soup is made with just 8 ingredients which can be found in your fridge or pantry for a quick one-pot meal.
- Ground beef: can sub with lean ground turkey or chicken.
- Onion: can sub with onion flakes or onion powder if desired.
- Garlic: can sub with garlic powder but we highly recommend fresh minced garlic.
- Bell pepper: add lots of flavor to the soup but are optional.
- Rotel: is a canned tomato and green chili mixture and can be subbed with freshly chopped tomato if desired.
- Cream cheese: cream cheese makes the soup creamy and helps raise the fat content for keto dieters. It can be subbed with low-fat cream cheese or heavy cream if desired.
- Taco Seasoning: we highly recommend using our popular homemade taco seasoning recipe.
- Beef Broth: be sure to use low sodium beef broth and so you can adjust to taste. you can also sub with water is desired.
How to Make Taco Soup
Making this delicious creamy taco soup is so easy and takes just 30 minutes! Begin by cooking down the ground beef with the onion and garlic until browned and cooked through.
Next, simply add in the the bell pepper, Rotel diced tomatoes, cream cheese, and spices. Cook down for 5 minutes until the cream cheese is fully melted through then pour in your beef broth.
Simmer for 15 minutes and serve with your favorite garnishs! I like to serve with chopped avocado, jalapeno, shredded cheddar cheese, and a good squeeze of fresh lime juice.
Frequently Asked Questions
HOW LONG DOES TACO SOUP LAST?
This soup will last up to 4 days in an airtight container in the refrigerator. It tastes even better the next day!
CAN YOU FREEZE TACO SOUP?
Yes! You can freeze taco soup before adding the cream cheese because the fat int he cream cheese does not freeze well and will break up int he freezer. Instead, add the cream cheese when reheating the soup. Freeze in an air-tight container for up to 6 months.
HOW TO MAKE CREAMY TACO SOUP IN THE SLOW COOKER?
Add all the ingredients except the cream cheese to the slow cooker. Cook on high for 3-4 hours or on low for 6 hours. Stir in package of cream cheese just before serving.
HOW TO MAKE CREAMY TACO SOUP IN THE INSTANT POT?
Sautee beef, onions, and garlic in the instant pot using the sautee function until brown through. Add all the remaining ingredients except for the cream cheese. Manually set the pressure on high for 10 minutes; release naturally. Stir in cream cheese and mix until melted.
IS TACO SOUP KETO-FRIENDLY?
Yes! I’ve especially developed this taco soup to make it super keto-friendly! The fat from the beef and cream cheese along with the fresh avocado make this creamy taco soup a great addition to a keto diet with just 5 grams of carbs per serving!
Creamy Taco Soup (Low Carb/Keto)
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, 1.5 cups
Instructions
- Add 1 tablespoon oil to a pot or large pot or dutch oven, brown beef, onion, and garlic over medium-high heat for 7-8 minutes or until the ground beef is browned through.
- Add the bell pepper, Rotel diced tomatoes, cream cheese, and spices. Stir for 4-5 minutes or until tomatoes are soft and tender and cream cheese is mixed through.
- Pour in beef broth and reduce heat to low-medium. Simmer 15-20 minutes or until desired thickness is achieved.
- Serve in small soup bowls. Top with freshly sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime.
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: Eat Love Eats
This is Sooo good! I have made it several times and fixing to make it again. I did however add a can of chopped green chilis, and a can of drained corn and black beans which made it so good. Love this recipe
I find myself coming back to this recipe time and again. It’s satisfying, hearty, comforting, and really flavorful. It’s my favorite low carb soup. Thank you so much! Everyone loves it, low carb eaters or not. 🙂
This soup is absolutely delicious! Just wondering, how many cups is 1 serving?
At the top of the recipe it tells you 4 cups total. That would make one cup equals one serving if made exactly us recipe. So you are getting five carbs and two sugars per 1 cup. This soup is so good I had to eat two cups which is way too many carbs and sugars. So be careful you will throw yourself out of ketosis
Sorry it’s for servings for recipe not cups
Ohmygosh this is sooooo good. Adding chopped green pepper or celery is a must though. The green vegetable adds a little bit of freshness. It’s a keeper.
Wow! Just wow! This is definitely going to be a staple in my household! It’s so flavorful and delicious, and definitely has a kick to it, considering that I don’t eat spicy food.
I love that it’s Keto friendly too!
Wow. I’ve been making this for years out of my own creation when looking for a good low carb soup. I didn’t know it became a recipe. There was a fat bomb hamburger soup, but it was too bland. So I added the taco seasonings, omitted the rotel, and added medium salsa instead. Add avocado at the end into individual bowls. It really is delicious and filling. TIP: add the cream cheese to the cooked hamburger and keep stirring until it’s completely melted and smooth. Otherwise you’ll end up with white chunks floating in the soup. Unless you like white chunks. Lol
This looks deicious!! Any ideas on how to cut the carbs even further? I’m cooking for a friend who is beating cancer, and needs to stay as close to zero carbs as possible.
I’ve been making this a couple years now. I’m on keto and this is so delicious. I even added some chopped spinach leaves and used the homemade taco seasoning. I was only going to use 1/2 block of cream cheese but it was still thin so I added it all and it made it very good. Also, someone recommended putting the cream cheese in the hamburger meat (after you’ve cooked and drained it) and it really is the better way. If you do it after the broth it doesn’t want to melt and it’s little bits of cc all in there.
Holy smokes this is delish! I sprinkled with Cotija, sliced avocado and drizzle of lime. Perfection. Will be on repeat this Fall!
This was easy; I didn’t change anything other than not adding salt and pepper–I tasted it first and it just didn’t seem to need that. I made my own taco seasoning, as suggested–also easy. I didn’t even add any of the suggested toppings, just dove right in. Very satisfying. Will try some lime juice and sour cream with it tonight, though.
I added kidney beans, fire roasted frozen corn, additional broth and Tajin. Delish.
Don’t follow these instructions and sub cream for cream cheese like it suggests you can. I ended up with seperated mess.
I love this recipe. It is my new favorite go to recipe. Simple to make.
I’ve made this a few times now, it is so tasty and delicious! Very easy to follow and make. I follow the recipe exactly as it states. It is also very filling. Definitely keeping this recipe!
Excellent, quick soup. I did add a half jalapeño, celery and carrot and a splash of salsa. Used both cream and cream cheese.
I knew it was a winner when my husband didn’t schlep ketchup into it.
Loved it….
We make this all the time! It is absolutely delicious!!! Thank you for such a wonderful comforting soup.
This may be the most delicious soup recipe EVER!
I made a few substitutions to accommodate my vegetarian diet, impossible meat and vegetable broth. I also used chipotle chili powder in my taco seasoning instead of regular chili powder, which added a delicious smoky flavor to the soup! I didn’t have rotel tomatoes on hand so I used a can of fire roasted tomatoes and added a small can of green chilies to the mixture instead, it tasted amazing! Cannot recommend this soup enough, it’s so versatile and I’m so excited to make it again a little differently!
It was Excellent. Next time I’m going to increase the Taco Seasoning by a teaspoon. Definitely put the Cheese lime and Jalapeno on the top. I doubled the recipe and left the cream cheese out of half of the batch and froze it for a later date. I’ll add the cream cheese when I thaw it. My wife ate a bunch. She loved it.
This is awesome soup! I also added black beans and corn. Delicious!!!
How many cups of soup are in a serving? Thank you
How many servings is this? I’m making it for a potluck.
Absolutely delicious! I didn’t have chili peppers so I used 2 tbs of halepeno. Used 4 oz of cream cheese & 1/2 cup of almond cream. And 1/2 cup of stock. Love it! Spicy and warm, great for cold day!
when you say “1/2 cup of stock” is this with the dairy subs? Or are you using less stock than the recipe calls for (1.5 C)? Thanks for any help
If I sub chicken instead of beef, should I sub chicken broth instead of beef broth?
So good! I feel like I am cheating!! Great as a soup and terrific served as nachos atop Quest Protein Chips! Thank you for this recipe! A keeper for sure!
Enjoy! 🙂
What is the serving size?
This Creamy Taco Soup is the BOMB-DIGGITY!!! I’ve made it ground beef and rotisserie chicken and they were both beyond FABULOUS…
This soup was absolutely delicious! I had to add a little more broth and water because the cream cheese made the soup a bit too rich for my taste, but I was so pleased with the combination of flavors. I also used ground turkey instead of beef, so the end result was even more pleasantly surprising. Definitely a keeper!
Omg! Best and easiest soup to make! I added a bit of mrs. dash fiesta lime seasoning and it was soooo good!
I just made this soup tonight and all I can say is WOW! All the flavors marring together was just fabulous. I knew looking at all the ingredients and reading the reviews this was going to be a winner so I doubled the recipe and I am so glad I did. It was a huge hit! Served with a few slices of avocado, diced plum tomatoes, shredded Mexican cheese, cilantro and a squeeze of lime. You will not be disappointed. Will be making this again! Thanks so much for sharing!
Delicious! Easy! This is now in my recipe box.
Can the cream cheese/heavy cream be substituted with Greek yogurt? Or even cottage cheese?
I haven’t tried substituting it as it may split.
This was an easy and quick meal that the entire family loved. I have two picky teen eaters and they loved it!!