Keto Taco Soup
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.
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Keto Taco Soup Ingredients
Keto Taco Soup Directions
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.
Add cream cheese
Thirty minutes before serving, add cubed cream cheese. Stir to combine and season with additional salt and pepper if needed.
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.