Cheesy Keto Taco Soup: The Ultimate Low-Carb Comfort Food

We’ve all been there: it’s Taco Tuesday, but you’re trying to be good with your low-carb goals. The struggle is real, but I promise you, this soup is the solution.

This Cheesy Keto Taco Soup is one of my absolute favorite weeknight rescues. It’s incredibly rich, packed with protein, and gives you all that spicy taco goodness without the carb-heavy shell. Plus, it’s a one-pot wonder, which means less cleanup (and you know how much I love that).

Why This Recipe Works

• Ready in 30 Minutes: Perfect for busy weeknights.
• Meal Prep Friendly: It actually tastes better the next day.
• Customizable: Adjust the spice level to fit your family’s taste.

Ingredients

The Meat & Base

• 1 lb Ground Beef: I use 85/15 for flavor, but turkey works too.
• 1 Small Onion: Diced (optional if you are super strict keto, but adds flavor).
• 2 cloves Garlic: Minced.
• 1 can (10 oz) Rotel: Diced tomatoes with green chilies, undrained.
• 4 cups Beef Broth: Use a good quality bone broth for extra nutrients.

The “Creamy” Factor

• 8 oz Cream Cheese: Cut into cubes, softened. This is the secret to the velvety texture.
• 1 cup Heavy Cream: Adds richness.

The Seasoning (Homemade Taco Seasoning)

Skip the packet! Store-bought packets often have cornstarch.

• 1 tbsp Chili Powder
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• ½ tsp Onion Powder
• Salt & Pepper to taste

Instructions

1. Brown the Meat

In a large soup pot or Dutch oven over medium-high heat, cook the ground beef with the diced onion and garlic. Break up the meat with a wooden spoon as it cooks. Drain the excess grease if you prefer (I usually leave a little for flavor).

2. Season It Up

Add your homemade taco spices to the meat. Stir well and let the spices toast for about a minute—this really wakes up the flavors.

3. Simmer

Pour in the Rotel (juice and all!) and the beef broth. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 10 minutes to let the flavors meld.

4. Make It Creamy

Add the cubed cream cheese. Stir constantly until it melts completely into the broth. It might look speckled at first, but keep stirring! Finally, pour in the heavy cream. Simmer for another 5 minutes until the soup is hot and thickened.

5. Garnish & Serve

Ladle into bowls and top with your favorite keto-friendly garnishes.

Topping Ideas (The Best Part!)

The soup is great, but the toppings make it a meal.

• Shredded Cheddar Cheese: Obviously.
• Sliced Avocado: For healthy fats.
• Sour Cream: A dollop on top adds a cool contrast.
• Cilantro: For freshness.
• Jalapeños: If you like it spicy.

Tips from Emily

• Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
• Freezing: Because of the heavy cream and cheese, this soup can separate a bit when frozen. If you need to freeze it, I recommend making the soup up to step 3, freezing it, and then adding the dairy when you reheat it.
• Thicker Soup: If you want it even thicker, you can let it simmer longer to reduce, or add a pinch of xanthan gum (start with 1/4 tsp) if you have it in your keto pantry.

Enjoy your guilt-free Taco Tuesday!