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.
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
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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.
- Ground beef
- Bell pepper
- Chicken broth or stock
- Diced tomato
- Garlic powder
- Onion powder
- 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
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.