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.
6
Servings
488
Calories
36.4g
Fat
27.7g
Protein
7.5g
Net Carb
11.5g
Total Carbs
Let’s be honest, you have a tough decision to make. Between my keto chili, my clam chowder or this taco soup, I could see how one could find it hard to make a decision on what to cook tonight. The good news is, all three are great options and you can’t lose.
If you will, let’s make a creamy taco soup!
Low Carb Keto Taco Soup Recipe
Keto taco soup is an easy keto 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.
Low Carb Taco Soup Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Taco Soup Ingredients
1 1/2 pound ground beef
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1 green bell pepper, diced
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1/2 cup diced onion
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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
Keto Taco Soup Directions
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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.
Ingredients
- Ground beef
- Bell pepper
- Onion
- Chicken broth or stock
- Diced tomato
- Salt
- Cumin
- Garlic powder
- Onion powder
- Oregano
- Minced garlic
- Black pepper
- Cauliflower rice
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Add cream cheese
Thirty minutes before serving, add cubed cream cheese. Stir to combine and season with additional salt and pepper if needed.
Ingredients
- Cream cheese
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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.
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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.
Made this in the instant pot today. Not much to look at but the hubby and I both had two bowls. Pretty tasty.
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
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.
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 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.
How many ounces or cups in a bag of frozen cauliflower rice?
I used 8 cups