Cheesy Keto Taco Soup

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Skill Level: Easy | Servings: 6 | Yield: About 9 cups

Ditch the shells but keep all the bold, comforting flavors of taco night with this incredibly satisfying Cheesy Keto Taco Soup. Perfect for a busy weeknight or meal-prepping for the week, this one-pot wonder is packed with savory ground beef, rich tomatoes, and a decadently creamy, cheesy broth. It’s low-carb, high-fat, and utterly delicious, proving that comfort food can absolutely fit your keto lifestyle. Get ready for a bowl of cozy perfection that comes together in under 40 minutes.

Ingredients

• 1.5 lbs (680g) ground beef (80/20 blend recommended for fat content)

• 1 medium yellow onion, diced

• 1 medium green bell pepper, diced

• 3 cloves garlic, minced

• 4 cups (1 quart) beef broth

• 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained

• 1 (8 oz) block cream cheese, softened and cubed

• 2 cups shredded sharp cheddar cheese

• 3 tbsp taco seasoning (see note for homemade blend)

• 1 tsp smoked paprika

• Salt and black pepper to taste

• ¼ cup heavy whipping cream (optional, for extra creaminess)

For Garnish (Optional):

• Sliced jalapeños

• Fresh cilantro, chopped

• Diced avocado

• Sour cream

• Extra shredded cheese

• Crispy bacon bits

Note for Homemade Taco Seasoning: Combine 1 tbsp chili powder, 1 ½ tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp dried oregano, ¼ tsp cayenne pepper (optional), and ½ tsp each of salt and black pepper. Use 3 tbsp of this blend in the recipe.

Equipment

• Large Dutch oven or heavy-bottomed soup pot

• Wooden spoon or spatula

• Measuring cups and spoons

• Sharp knife and cutting board

Instructions

Step 1: Brown the Beef

In a large Dutch oven or pot over medium-high heat, add the ground beef. Cook, breaking it up with a wooden spoon, until fully browned and no pink remains, about 7-8 minutes. Once cooked, use a slotted spoon to transfer the beef to a plate, leaving the drippings in the pot.

Step 2: Sauté the Aromatics

Reduce the heat to medium. Add the diced onion and bell pepper to the beef drippings in the pot. Sauté, stirring occasionally, until the vegetables have softened, about 5-6 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Step 3: Build the Soup Base

Return the browned ground beef to the pot. Add the taco seasoning and smoked paprika, stirring to coat the meat and vegetables evenly. Pour in the beef broth and the can of undrained Rotel tomatoes. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.

Step 4: Create the Creamy Cheesy Broth

Reduce the heat to low, maintaining a gentle simmer. Add the cubed cream cheese. Stir continuously for about 3-4 minutes until the cream cheese is completely melted and smooth into the broth. This is the key to a luxuriously creamy base.

Step 5: Melt in the Cheese

Gradually add the shredded cheddar cheese, one handful at a time, whisking constantly until each addition is fully melted before adding the next. This prevents the cheese from clumping. If using, stir in the heavy whipping cream for an extra rich texture.

Step 6: Simmer and Serve

Let the soup simmer on low for 10-15 minutes, stirring occasionally, to allow all the flavors to meld beautifully. Taste and adjust seasoning with salt and pepper as needed.

Ladle the hot, cheesy soup into bowls and garnish with your favorite toppings. Serve immediately and enjoy!

Chef’s Notes & Variations

• Protein Swap: Feel free to use ground turkey, chicken, or even spicy Italian sausage.

• Vegetable Add-Ins: Add a cup of chopped cauliflower or zucchini with the peppers for extra veggie content.

• Spice Level: Control the heat by choosing mild or hot Rotel tomatoes and adjusting the cayenne in your seasoning.

• Thickness: For a thicker soup, let it simmer uncovered for an additional 5-10 minutes. For a thinner soup, add a splash more beef broth.

• Storage & Reheating: Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed, as the soup will thicken when chilled. This soup also freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutrition Information (Per Serving, approximately 1.5 cups, calculated without optional garnishes)

• Calories: 585 kcal

• Total Carbohydrates: 9g

• Dietary Fiber: 2g

• Net Carbs: 7g

• Total Fat: 46g

  • Saturated Fat: 23g

• Protein: 33g

• Sodium: 1180mg (varies based on broth and seasoning used)

Note: Nutritional information is an estimate based on the ingredients listed and may vary depending on specific brands and quantities used. For the most accurate data, use a trusted nutrition calculator with your exact ingredients.

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.