Tasty Queso Keto Taco Soup: A Flavorful Low-Carb Delight
This creamy, cheesy keto taco soup delivers all the bold flavors of tacos in a cozy bowl—ready in about 40 minutes and perfect for low-carb comfort.
Equipment
- Large pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
Soup Base
- 1 lb ground beef
- 1/2 small onion, diced
- 6 oz cream cheese, softened
- 2 cans (10 oz each) diced tomatoes with green chilies
- 1/2 cup heavy cream
- 2 1/2 cups beef stock
- 1 tsp garlic powder
- 1 packet taco seasoning (about 1 oz / 28 g)
- salt and black pepper to taste
Optional Garnishes
- shredded cheese, sour cream, sliced jalapeños, guacamole, fresh cilantro for serving
Instructions
- Brown the beef and onions: Heat a large pot over medium heat. Add the ground beef and diced onion, breaking the beef into smaller pieces. Cook until browned, 8–10 minutes, then drain excess grease.
- Incorporate the cream cheese: Add the softened cream cheese and stir until fully melted and creamy.
- Add liquids and seasonings: Stir in the diced tomatoes with green chilies, beef stock, heavy cream, garlic powder, and taco seasoning until well combined.
- Simmer: Reduce heat to low and simmer for about 30 minutes, stirring occasionally.
- Season and serve: Taste and adjust with salt and pepper. Ladle into bowls and top with your favorite keto-friendly garnishes.
Notes
Use 85–90% lean beef for a rich but not greasy soup. For thicker soup, simmer 5–10 minutes longer uncovered. To lower carbs further, choose tomatoes labeled “no added sugar.” Leftovers keep 3–4 days refrigerated; reheat gently over low heat.