Keto Taco Soup (Easy 20-Minute Recipe)

This easy keto taco soup is rich, hearty, and full of flavor. No tortillas needed—just real ingredients and low-carb comfort.

Who says tacos need a shell? This creamy keto taco soup gives you all the bold, savory flavor—without the carbs. It’s warm, satisfying, and comes together in just one pot.

I make this recipe at least twice a month, and my family requests it constantly. The cream cheese makes it incredibly rich and velvety, while the spices bring all that classic taco flavor you’ve been craving.

Why You’ll Love This Recipe

  • Only 5g net carbs per generous serving
  • Ready in 20 minutes — perfect for busy weeknights
  • One-pot meal — minimal cleanup
  • Freezer-friendly — make a double batch for later
  • Family-approved — even the kids love this one

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 8

Ingredients

  • 2 lbs ground beef
  • 1 medium onion, chopped
  • 1 tsp garlic (minced or powder)
  • 14 oz cream cheese, softened
  • 2 (10 oz) cans diced tomatoes with green chiles
  • 1 cup heavy whipping cream
  • 16 oz beef broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions

  1. Brown the beef. In a large pot or Dutch oven, cook ground beef, onion, and garlic over medium heat until the beef is browned and crumbled. Drain excess fat if needed.

  2. Add the cream cheese. Drop in the softened cream cheese and stir until fully melted and smooth. This creates that signature creamy base.

  3. Pour in the liquids. Add tomatoes, beef broth, and heavy cream. Stir to combine.

  4. Season generously. Add chili powder and cumin. Stir well and taste—adjust seasonings as needed.

  5. Simmer. Bring to a gentle boil, then reduce heat and let simmer for 5–10 minutes until heated through and flavors have melded.

  6. Serve. Ladle into bowls and top with your favorite garnishes.

Tips for the Best Keto Taco Soup

For a spicier kick: Add diced jalapeños while browning the beef, or stir in a pinch of cayenne pepper.

For more texture: Toss in diced bell peppers or zucchini during the last few minutes of simmering.

For dairy-free: Use coconut cream instead of heavy whipping cream and skip the cream cheese (it will be thinner but still delicious).

Storage tip: This soup keeps in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.

Serving suggestions: Top with shredded cheddar, sour cream, sliced avocado, fresh cilantro, or crushed pork rinds for crunch.

Nutrition Information

Per serving (1/8 of recipe):

  • Net Carbs: 5g
  • Calories: 485
  • Fat: 40g
  • Protein: 25g

Frequently Asked Questions

Can I make this in a slow cooker?

Yes! Brown the beef first, then add everything to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.

What can I use instead of cream cheese?

Mascarpone works well, or you can use sour cream added at the end for a slightly tangier flavor.

Is this soup freezer-friendly?

Absolutely. Let it cool completely, then freeze in portions. Thaw overnight in the refrigerator and reheat on the stovetop.

Can I use ground turkey instead?

Yes, ground turkey works well. Add a tablespoon of butter when browning for extra fat.

Summary

  • One-pot keto taco soup with all the flavor, none of the carbs
  • Ready in just 20 minutes from start to finish
  • Perfect for meal prep and freezes beautifully
  • Incredibly satisfying and family-friendly

Craving more warm, comforting meals? Check out our Keto Dinner Ideas or browse all our Keto Recipes.