Keto Taco Soup
Keto Taco Soup is a hearty, warming bowl packed with all the taco flavors you love but without the carbs. It’s loaded with ground beef, tomatoes, cheesy goodness, and a…
By Emily
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Reading time: 6 min
Keto Taco Soup is a hearty, warming bowl packed with all the taco flavors you love but without the carbs. It’s loaded with ground beef, tomatoes, cheesy goodness, and a punch of taco spices, all simmered together into a comforting soup that feels like a hug in a bowl. This is the perfect twist on traditional taco night, but in soup form and totally keto-friendly.
One thing I love about this soup is how easy it comes together on busy nights. I like to keep the ingredients simple, and then let it simmer while I relax or prep a quick side salad. It’s great because it keeps well, so making a big batch means plenty of leftovers to enjoy later. Plus, I always add a dollop of sour cream and some fresh avocado on top to give it that creamy finish I look forward to.
Serving this soup with crispy cheese chips or a handful of fresh cilantro really turns it into a fun meal that everyone at the table can enjoy. I find that the mix of flavors and the warm spices bring people back for seconds every time. Whether you’re winding down after a long day or looking for a cozy meal to share, this Keto Taco Soup hits just the right spot!
Key Ingredients & Substitutions
- Ground Beef
- This gives the soup its hearty, meaty base. I like using 80/20 beef for good flavor and a bit of fat. For a leaner option, ground turkey or chicken works fine too.
- Heavy Cream
- Adds richness and creaminess to the soup. If you want to lighten it up, you can substitute with full-fat coconut milk, which keeps it keto and dairy-free.
- Diced Tomatoes
- They bring acidity and balance. Use fresh or canned, but make sure there’s no added sugar in canned varieties.
- Cheddar Cheese
- Melts into the soup to create a lovely creamy texture. You can swap with Monterey Jack, Colby, or even a Mexican cheese blend for a different twist.
- Avocado & Sour Cream Toppings
- Both add creaminess and cool down the spice. Avocado is great for healthy fats. If you’re dairy-free, try a dollop of guacamole instead of sour cream.
How Do I Get the Soup Rich and Creamy Without Curds or Separation?
The trick to a smooth, creamy texture is adding the cream and cheese slowly at lower heat.
- After simmering the broth and beef mixture, turn the heat to low.
- Pour in the heavy cream slowly while stirring gently to blend it without boiling.
- Add shredded cheese in small batches, stirring constantly so it melts evenly without clumping.
- Avoid boiling once the dairy is added to prevent curdling.
Taking your time here makes all the difference for that silky soup finish everyone loves.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning the beef and simmering the soup all in one pot.
- Wooden spoon or spatula – helps break up the ground beef and stir the soup without scratching your pot.
- Sharp knife and cutting board – for chopping onions, garlic, and slicing avocado toppings easily.
- Measuring spoons – to get those taco spices just right for flavor balance.
- Ladle – makes serving soup into bowls neat and simple.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter meat option that still absorbs the taco spices well.
- Add diced green chiles or jalapeños for extra heat if you enjoy spicy dishes.
- Mix in chopped zucchini or spinach near the end to boost veggie content without changing the flavor too much.
- Top with shredded pepper jack cheese or queso fresco for a different cheese flavor experience.
How to Make Keto Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 4 cups beef broth (preferably low sodium)
- 1 cup heavy cream
- 1 tbsp tomato paste
Spices & Seasonings:
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and pepper to taste
Toppings & Garnish:
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- ½ cup sour cream
- Fresh cilantro, chopped
- Lime wedges (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, for a total of roughly 30 minutes. It’s a quick and easy meal that you can have ready for a satisfying dinner in half an hour!
Step-by-Step Instructions:
1. Cook the Aromatics and Beef:
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the ground beef, breaking it up with a spatula, and cook until browned and cooked through. Drain any excess fat if needed.
2. Add Spices and Simmer:
Mix in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to coat the beef and onion. Add the diced tomatoes, tomato paste, and beef broth. Bring to a boil, then reduce heat and let it simmer uncovered for about 15 minutes, allowing the flavors to meld.
3. Finish With Cream, Cheese, and Toppings:
Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup turns creamy. Taste and adjust seasoning if needed. Serve hot, topping each bowl with sliced avocado, a dollop of sour cream, and chopped fresh cilantro. Add lime wedges on the side if you like a bright citrus touch.
Keto Taco Soup — FAQ
Helpful tips for creamy, low-carb results.
Can I Use Frozen Ground Beef for This Soup?
Yes, but make sure to fully thaw the ground beef before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Cooking with thawed beef ensures even browning and better texture.
Can I Make Keto Taco Soup in a Slow Cooker?
Absolutely! Brown the beef, onions, and garlic first, then add everything to the slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours. Add the heavy cream and cheese near the end to keep a creamy texture.
How Do I Store and Reheat Leftovers?
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short bursts to avoid curdling.
Can I Substitute Heavy Cream with Something Else?
Yes! Full-fat coconut milk is a great dairy-free alternative that keeps it keto-friendly. Use the same amount and add it slowly to maintain the soup’s creamy texture.