Keto Taco Soup
Published April 12, 2020 • Updated October 15, 2023
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Loaded with your favorite southwest flavors, this keto taco soup is an easy freezer friendly, dump and go slow cooker or instant pot recipe that is sure to warm bellies and keep them coming back for more.
Low Carb Keto Taco Soup Recipe
Keto taco soup is an easy dinner recipe the whole family will love. If you have some ground beef ready to use up and a few pantry ingredients, you can whip up this low-carb soup for supper in no time!
This taco soup has loads of flavor and the best part is that its a meal prep dinner that is freezer friendly and can be cooked in the slow cooker. So you can dump all the ingredients in your crock pot and head off to work or out and about to enjoy your day. Come home to a warm, hearty bowl of keto ground beef taco soup and scoop up with homemade tortilla chips or cornbread. 
Explore 679+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 1/2 pound ground beef -
1 green bell pepper, diced
-
1/2 cup diced onion
-
1 1/2 cups chicken broth
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10 oz can diced tomatoes with green chilies
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1 teaspoon salt
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon oregano
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2 teaspoons minced garlic
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1/2 teaspoon black pepper
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1 bag frozen cauliflower rice
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8 oz cream cheese, cubed
Step by Step Instructions
Step by Step Instructions
Add ingredients and slow cook
Add all ingredients, except cream cheese, to the liner of a slow cooker. Cover and cook at low for 8 to 9 hours or high for 5 to 6 hours.
- Ground beef
- Bell pepper
- Onion
- Chicken broth or stock
- Diced tomato
- Salt
- Cumin
- Garlic powder
- Onion powder
- Oregano
- Minced garlic
- Black pepper
- Cauliflower rice
Add cream cheese
Thirty minutes before serving, add cubed cream cheese. Stir to combine and season with additional salt and pepper if needed.
- Cream cheese
Freezer instructions
Add all ingredients (except cream cheese) to a large ziploc bag, remove all the air and seal it close. Mix or shake to combine. Freeze flat. To cook, thaw in the refrigerator the night before. Then cook according to instructions above.
Instant Pot instructions
Add ground beef to the liner of an instant pot. Press sauté and cook until almost browned. Add bell pepper and onion and continuing cooking until slightly softened. Add remaining ingredients, including cream cheese. Pressure cook on high for 5 minutes. Let pressure release naturally for 10 minutes before releasing the remaining pressure manually. Move value to vent to release pressure manually.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
I absolutely love this keto taco soup especially the combination of southwest flavors with ground beef and the creamy texture added by the cream cheese. It's also great how freezer friendly it is. Do you have a cookbook that includes more easy keto recipes like this one that use slow cooker or instant pot methods?
Hi Michael! Thanks so much—I’m thrilled you loved the keto taco soup; those creamy Southwest flavors are hard to beat. Yes, I do have a cookbook with more easy keto recipes, including slow cooker and Instant Pot-friendly options. It focuses on protein-packed, low-carb recipes for longevity: https://www.amazon.com/Protein-Packed-Low-Carb-High-Protein-Longevity/dp/1628605642. Happy cooking!
I tried this in the slow cooker and it made my kitchen smell amazing. Loved how easy it was to prep the night before. I’m following a keto plan and this definitely hit the spot.
I absolutely loved this recipe! The combination of creamy and spicy was perfect. I also appreciated the low carb aspect, it's so hard to find recipes that fit my macros without sacrificing flavor. Thanks for sharing!
This keto taco soup is so creamy and delicious! I love the addition of the avocado and cilantro, it gives it a great flavor. This soup is perfect for a cold winter day.
We made this recipe tonight for dinner. Flipping Awesome!!! As per the usual, I always make a few tweaks but nothing major, just a little more spice (chipotle powder and a small can of green chiles). Oh I did add a bit more broth just cause we wanted to have enough for a second meal. Great job Ms Annie, you've knocked another out of the park!
How many ounces or cups in a bag of frozen cauliflower rice?
I used 8 cups
I have made probably 20 of your recipes and somehow I have passed on this every time until now. My husband thought the picture looked good and he was right. It really hit the spot and we are both happy. Easy to make too, hardly any mess with the crockpot. It's the little things.
Do you brown the ground beef before putting in crock pot?
Nope, you don't have to. It cooks in the crock pot. But you can if you want.
I made this on my day off. I used chicken thighs. I substituted red pepper for the green. Oh. My, was this good!! Just love your recipes.
I love this recipe. Too bad it's late an I can't actually do this now! But I can taste it.these are very good ideas.esp the freezer dump part.thanks
Made this in the instant pot today. Not much to look at but the hubby and I both had two bowls. Pretty tasty.