This hearty taco soup is a satisfying low-carb alternative to traditional Mexican stews. It combines savory ground beef and melted cheeses for a rich, filling meal that can be prepared in a slow cooker, pressure cooker, or on the stove.
List of ingredients
- 2 lb ground beef (80/20) – provides a rich flavor and necessary fats for a keto diet.
- 2 10 oz cans Rotel diced tomatoes with green chilis – adds tanginess and a mild kick.
- 32 oz beef broth – the savory liquid base for the soup.
- 3 T taco seasoning – ensure this is a sugar-free or homemade blend.
- 1/2 cup diced onion – provides aromatic depth to the base.
- 1/2 tsp garlic powder – adds a concentrated savory punch.
- 1/4 tsp ground pepper – for a basic level of seasoning.
- 1 -8 oz pkg cream cheese – cubed and very soft, or substitute with heavy whipping cream for creaminess.
- 2 cups shredded cheddar cheese – preferably shredded from a block to avoid added starches.
- Optional garnishes – shredded cheese, sour cream, avocado, and fresh cilantro for added texture and flavor.
step-by-step instructions
- Prepare the Beef: Brown the ground beef on the stove over medium heat until fully cooked through, then drain off the excess grease.
- Slow Cooker Method: Transfer the drained beef to your crockpot. Add the Rotel diced tomatoes, beef broth, taco seasoning, diced onion, garlic powder, and ground pepper. Stir the ingredients to combine, then cook on low for 4+ hours or on high for 2 hours. Once cooked, stir in the softened cream cheese cubes and shredded cheddar cheese until completely melted.
- Instant Pot Method: Set the Instant Pot to Saute High and brown the ground beef, then drain the grease. Add one tablespoon of oil or reserved beef grease and saute the diced onion for 3-4 minutes until softened. Press Cancel, add the beef broth, and stir to deglaze the bottom of the pot. Stir in the cooked beef, Rotel, taco seasoning, garlic powder, and pepper. Secure the lid and cook on Manual High (or Pressure Cook) for 5 minutes. After cooking, allow a Natural Release for 10 minutes before venting the remaining pressure. Turn off the pot and stir in the cubed cream cheese and shredded cheddar until smooth.
- Stovetop Method: Brown the ground beef in a dutch oven or stockpot for 7-8 minutes, then drain the grease. Add all other ingredients (excluding the cheeses) to the pan and stir. Heat on medium until the soup begins to bubble, then reduce heat to low and simmer with the lid on for 1 hour. Stir in the cheeses at the end until fully integrated.
- Final Touch: Ladle the soup into bowls and top with your choice of garnishes like avocado, sour cream, or fresh cilantro.
Optimal Cooking Techniques
Achieving a Smooth Dairy Texture
Ensure your cream cheese is at room temperature before adding it to the soup. Cold dairy can struggle to integrate with hot liquids, which sometimes leads to curdling or small lumps. If you are in a rush, you can cut the cream cheese into small cubes and microwave them for 15-30 seconds to soften them quickly.
Using Freshly Shredded Cheese
It is highly recommended to shred your cheddar cheese from a solid block rather than buying pre-shredded bags. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping in the package. This starch can prevent the cheese from melting smoothly into the soup and adds unnecessary carbohydrates to the recipe.
Deglazing the Instant Pot
When using a pressure cooker, always stir the beef broth vigorously against the bottom of the pot after sauteing the onions. This process, known as deglazing, removes any browned bits of meat or onion stuck to the surface. Skipping this step can lead to a “burn” notice on your machine, which interrupts the cooking process.
Ingredient Substitutions
Alternative Protein Options
While ground beef provides the most traditional flavor, ground turkey or ground chicken are suitable replacements. Because these meats are leaner and have a milder taste, you may need to slightly increase the amount of taco seasoning. If using turkey, ensure you do not overcook it during the initial browning phase to keep the meat tender.
Swapping the Broth
Beef broth is the standard for this recipe to maintain a deep, savory profile. However, chicken broth is a perfectly acceptable substitute if you prefer a lighter taste. If you are avoiding store-bought broths, a homemade bone broth provides extra nutrients and a richer consistency.
Tomato and Chili Variations
If Rotel is unavailable, you can combine a can of diced tomatoes with a small can of diced green chilis. Fire-roasted tomatoes are also a great alternative, as they add a smoky depth to the soup. Adjust the amount of chilis based on your personal preference for heat.
Customizing the Flavor Profile
Adjusting the Heat Level
The spiciest part of this soup comes from the Rotel and the taco seasoning. If your chosen taco seasoning brand is particularly hot, reduce the amount from 3 tablespoons to 2 tablespoons. For those who prefer more heat, you can add diced fresh jalapeños or a pinch of cayenne pepper during the simmer phase.
Low Carb Seasoning Tips
Many commercial taco seasoning packets contain cornstarch or sugar to enhance flavor and texture. To keep this recipe strictly keto, look for brands labeled as sugar-free or create your own blend. A simple homemade mix involves chili powder, cumin, paprika, garlic powder, and onion powder.
Adding Volume with Vegetables
To make the soup heartier without adding many carbs, consider adding diced zucchini or bell peppers. These vegetables should be added during the slow cooking or simmering process so they soften. Zucchini, in particular, blends well with the creamy texture of the cheese.
Storage and Meal Prep
Refrigeration Guidelines
Store leftover taco soup in an airtight container in the refrigerator for up to 4 days. Because the soup contains a high volume of dairy, it will thicken significantly as it cools. This makes it very easy to store and transport for work lunches.
The Proper Freezing Strategy
Dairy-based soups can become grainy when frozen and thawed. To avoid this, cook the entire recipe without the cream cheese and shredded cheddar, then freeze the base for up to 3 months. When you are ready to eat, thaw the base and stir in the fresh cheeses while reheating on the stove.
Reheating for Best Quality
The best way to reheat this soup is on the stovetop over low to medium heat. Stir frequently to prevent the cheese from scorching on the bottom of the pan. If the soup has become too thick, stir in a splash of beef broth or water to restore the original consistency.
Serving and Presentation
Fresh Topping Combinations
Garnishing is key to balancing the richness of the cheese and beef. Fresh avocado slices provide a cool, creamy contrast, while a dollop of sour cream adds a necessary tang. Freshly chopped cilantro or chives provide a bright, herbal finish that cuts through the heavy flavors.
Low Carb Side Pairings
Instead of traditional corn tortilla chips, serve this soup with cucumber slices or celery sticks for dipping. You can also make homemade almond flour tortilla chips or serve it alongside a crisp green salad. A side of steamed cauliflower also pairs well with the Mexican-inspired flavors.
Serving for a Crowd
When serving this at a gathering, set up a taco soup bar. Place the pot of soup in the center and surround it with small bowls of various toppings. This allows guests to customize their spice and creaminess levels according to their own preferences.
Troubleshooting Common Issues
Fixing a Grainy Consistency
If your soup looks grainy, it is likely because the cream cheese was added too quickly or was too cold. You can fix this by using an immersion blender to quickly pulse the soup, which will emulsify the fats. Be careful not to over-blend, or you will lose the texture of the ground beef.
Adjusting Soup Thickness
If the soup is too thin, let it simmer uncovered on the stove for an additional 15-20 minutes to reduce the liquid. Conversely, if the soup is too thick after reheating, add beef broth one tablespoon at a time. Stirring in a bit of extra heavy cream can also help smooth out the texture.
Balancing Excess Saltiness
Some store-bought broths and taco seasonings are very high in sodium, which can make the final soup taste overly salty. To balance this, stir in a small amount of fresh lime juice or a teaspoon of apple cider vinegar. The acidity helps neutralize the salt and brightens the overall flavor.
Frequently Asked Questions
Can I use a different type of onion?
Yes, while yellow onion is used in the recipe, white, sweet, or red onions all work well. Yellow onion provides a classic savory taste, while red onion adds a slightly sharper flavor profile.
What if I don’t have Rotel?
You can substitute Rotel by using one can of diced tomatoes and one small can of diced green chilis. If you cannot find green chilis, a small amount of diced canned jalapeños will provide a similar heat.
How do I make this soup less creamy?
To reduce the creaminess, you can omit the cream cheese entirely and use only the shredded cheddar. For an even lighter version, replace both cheeses with a small amount of Greek yogurt stirred in at the very end.
Can I add beans or corn for non-keto diets?
If you are not following a low-carb diet, you can replace one pound of the ground beef with a can of drained kidney beans or corn. This adds a traditional taco texture and increases the fiber content of the meal.
Print
Creamy Low Carb Taco Soup
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Diet: Keto
Description
A simple and delicious low carb taco soup recipe you can make in a Crock Pot, Instant Pot, or on the stovetop.
Ingredients
- 2 lb ground beef (80/20)
- 2 10 oz cans Rotel diced tomatoes with green chilis
- 32 oz beef broth
- 3 T taco seasoning (no sugar)
- 1/2 cup diced onion
- 1/2 tsp garlic powder
- 1/4 tsp ground pepper
- 1 – 8 oz pkg cream cheese, cubed and soft
- 2 cups shredded cheddar cheese
Instructions
- Step: Brown the ground beef on medium heat on the stovetop until cooked through, about 7-8 minutes, then drain the grease.
- Step: Transfer the ground beef to the crockpot.
- Step: Add the Rotel, beef broth, taco seasoning, onion, garlic powder, and black pepper and stir to combine.
- Step: Cook on low heat in the slow cooker for 4+ hours or cook on high for 2 hours.
- Step: Add the very soft cream cheese to the pot, along with the shredded cheddar cheese, and melt the cheeses into the soup.
- Step: Serve and enjoy with optional garnishes such as shredded cheese, sour cream, avocado, and cilantro.
Notes
The cream cheese needs to be at room temperature to fully break down and prevent curdling. Shred the cheddar cheese from a block to avoid starch found in pre-shredded varieties. Ground turkey or ground chicken can be used as a substitute for beef.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 566 kcal
- Sugar: 2 g
- Sodium: 1454 mg
- Fat: 40 g
- Saturated Fat: 17 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 7.4 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 148 mg