Ground Beef Keto Taco Soup

Introduction

Ground Beef Keto Taco Soup is the ultimate comfort food for anyone following a low-carb or keto lifestyle. Packed with savory ground beef, creamy broth, bold taco spices, and rich toppings like cheese, sour cream, and avocado, this dish is warm, hearty, and satisfying. Unlike traditional soups that use beans and high-carb fillers, this keto version keeps things light but still indulgent by focusing on healthy fats, quality protein, and nutrient-rich vegetables.

It’s a one-pot recipe that’s quick to make and perfect for busy weeknights, meal prep, or cozy weekends. Whether you’re serving it to your family, bringing it to a gathering, or enjoying it solo, this soup never disappoints.

Why I Love This Recipe

I love this recipe because it combines all the flavors of a classic taco night in a warm, creamy bowl of soup. It’s hearty enough to keep you full, flavorful enough to impress, and simple enough to whip up any night of the week. Plus, the toppings make it customizable for everyone at the table—you can load it up with cheese and avocado, add jalapeños for spice, or keep it simple.

It’s also versatile—you can make it with beef, turkey, or chicken, and it works perfectly for meal prep since the flavors deepen as it sits.

Why This is a Must-Try Dish

• Low-carb comfort food that satisfies cravings without guilt.
• One-pot meal—minimal cleanup and hassle.
• Customizable toppings make it fun and versatile.
• Meal-prep friendly—gets better the next day.
• Perfect for family dinners—even non-keto eaters will love it.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6
• Calories: ~350 per serving (without toppings)
• Course: Main Course, Soup
• Cuisine: Mexican-Inspired, Keto

Ingredients

For the Soup

• 1 lb ground beef (85–90% lean)
• 2 tablespoons olive oil or avocado oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 medium bell pepper, chopped
• 1 (10 oz) can diced tomatoes with green chilies (no sugar added)
• 1 (8 oz) can tomato sauce (sugar-free)
• 4 cups beef broth (low-sodium)
• 1 (8 oz) block cream cheese, softened and cubed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• Salt and pepper, to taste

Optional Toppings

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Sliced avocado
• Fresh cilantro
• Jalapeño slices
• Lime wedges

Cooking Directions

1. Brown the Beef: Heat oil in a large soup pot or Dutch oven over medium heat. Add ground beef and cook until browned, about 6–7 minutes. Drain excess grease if needed.
2. Add Vegetables: Stir in onion, garlic, and bell pepper. Cook until softened, about 3–4 minutes.
3. Season: Add chili powder, cumin, paprika, oregano, salt, and pepper. Stir to coat the beef and vegetables.
4. Add Liquids: Pour in diced tomatoes, tomato sauce, and beef broth. Stir well.
5. Simmer: Bring soup to a boil, then reduce heat and let simmer for 10 minutes.
6. Add Creaminess: Stir in cubed cream cheese until fully melted and incorporated. Adjust seasoning to taste.
7. Serve: Ladle into bowls and top with your favorite keto-friendly toppings.

Step-by-Step Preparation Method

1. Prepare and chop all vegetables.
2. Brown ground beef in olive oil.
3. Add onion, garlic, and bell pepper; sauté until soft.
4. Stir in taco spices for flavor depth.
5. Add diced tomatoes, tomato sauce, and broth.
6. Simmer until flavors meld.
7. Mix in cream cheese until smooth and creamy.
8. Garnish with toppings and serve hot.

How to Serve

• Serve hot in bowls with a toppings bar so everyone can customize.
• Pair with a crisp green salad or keto tortilla chips for dipping.
• Garnish with fresh lime juice for brightness.

Recipe Tips

• Use full-fat cream cheese for the best keto-friendly creaminess.
• Add jalapeños or cayenne if you love spice.
• Make ahead—the flavors get richer the next day.
• Keep toppings keto by avoiding tortilla strips or beans.

Variations

1. Protein Swap: Use ground turkey, chicken, or sausage instead of beef.
2. Cheesy Version: Add 1 cup shredded cheddar or Monterey Jack directly into the soup.
3. Dairy-Free: Replace cream cheese with coconut cream for a dairy-free version.
4. Chunkier Soup: Add chopped zucchini or mushrooms for more texture.
5. Extra-Spicy: Use fire-roasted tomatoes and extra chili powder.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon for stirring
• Ladle for serving

FAQ

Q1: Can I make this in a crockpot?
Yes! Brown beef first, then transfer all ingredients (except cream cheese) to a crockpot. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cream cheese before serving.

Q2: Is this soup spicy?
It’s mild as written, but you can easily adjust spice by adding jalapeños, cayenne, or hot sauce.

Q3: Can I meal prep this soup?
Yes—it’s perfect for meal prep. Store in individual containers for grab-and-go lunches.

Q4: Can I skip the cream cheese?
Yes, but it won’t be as creamy. You could substitute heavy cream instead.

Q5: Can I add beans or corn?
If you’re not strictly keto, you can add them. For keto-friendly, stick with low-carb veggies like zucchini or mushrooms.

Conclusion

Ground Beef Keto Taco Soup is a comforting, filling, and flavor-packed dish that brings all the joys of taco night into a warm bowl of soup—without the carbs. With its creamy texture, bold spices, and endless topping options, it’s a dish you’ll want to make again and again. Whether you’re cooking for the family, meal prepping for the week, or simply craving a satisfying low-carb dinner, this soup is a must-try recipe that proves keto food can be both delicious and exciting.