Perfect for any season, this Keto Taco Soup is everything I love about Mexican cuisine in a single bowl. Cooked low and slow, its rich and complex flavors are sure to impress.
Who says soup can’t be a full meal? I’ve never subscribed to that philosophy, especially considering how busy life can be. Sometimes you want everything in a single bowl, no fuss or extra dishes needed. Don’t get me wrong: if you serve me a bowl of tomato soup, I will not rest until I receive a grilled cheese alongside it. But when it comes to certain soups, you really don’t need anything else.
This Keto Taco Soup is a perfect example. Cooked low and slow, packed with beefy protein, with the creamy richness of tomatoes and cheese, this soup is perfect for a quick but nourishing meal. Plus you can always add whatever you want as a garnish, from cilantro to fresh avocado to EVEN MORE CHEESE (I promise I am not judging).
Based on classic tortilla soups but with a Tex-Mex twist, this recipe is also incredibly simple to make. If you’re like me, the older you get, the more you come to rely on the slow cooker. Is that laziness? No, of course not. Consider it working smarter, not harder. And when it comes to depth of flavor, there truly is no substitute for the slow cooker. Toss in some simple ingredients, set your timer, and go about your day. Six hours later, you’ve got the most hearty and delicious soup imaginable. Why complicate things when simple is best?
Can I Make This Vegetarian?
Sure, just be aware that you will be changing the flavor profile of the soup a great deal by swapping out all the meaty goodness. But if you want to go meat-free, swap out the ground beef with mushrooms or a plant-based meat, and replace the beef broth with vegetable broth.
If you do go this route, I personally would recommend mushrooms as your meat replacement. Just make sure you cook them properly. Take some fresh mushrooms (cremini or shiitake mushrooms are your best bet) and cook them uncut in a pan with nothing else. Trust me on this — don’t use animal fat, don’t use butter. Just drop the mushrooms in a dry pan and cook them for 10 minutes or so. You’ll notice water draining out of the mushrooms. This is a good thing. Less liquid means a meatier bite. Once the mushrooms are cooked, then you can add a little butter, and then add in your seasoning mix. Chop up the mushrooms and add them to your slow cooker like you would add the beef, and you’re good to go.
FAQs & Tips
How do I store this soup?
Your best bet is to let the soup cool and then store in an airtight container. Or if you’re in a pinch, you can always let the slow cooker cool and then move its interior bowl into the fridge altogether. You can also freeze it in airtight containers or Ziploc bags. It should be good for up to three months. Thaw in the fridge overnight.
Do I have to cook the beef beforehand?
Yes! Do not put raw beef into your slow cooker for this recipe. You’ll end up with bland, soggy soup with chewy bits of beef. Make sure you fully brown the beef first.
Which garnishes should I use?
The classic addition is avocado, fresh cilantro, and a squirt of lime juice, but you’re free to use whatever you like. Fresh peppers? Sure. More meat? By all means. This soup is a great vehicle for whatever flavors you choose.
Serving Suggestions
You’ll get enough servings out of this soup to feed a whole family, but this is also the ideal soup for meal prep. Store it in a single container and spoon out each serving as you wish, or make your daily routine even simpler by portioning out individual bowls in to-go containers. Just be sure you don’t put any garnishes like avocado or cilantro in before you heat it up — those are best added right before you eat, after the soup has already been reheated. I recommend putting some avocado slices, cilantro, and a lime wedge in a little plastic sandwich bag and bringing that with you. You’ll feel like you just got the most delicious bowl of soup from a Mexican restaurant, even when sitting at your desk at work.
Keto Taco Soup
Ingredients Â
- 2 pounds ground beef
- 1 ounce taco seasoning mix
- 2 cans diced tomatoes with green chilies undrained (10 ounces each)
- 4 cups beef broth unsalted
- 8 ounces cream cheese
- 8 ounces shredded cheddar cheese
InstructionsÂ
- In a large skillet, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.
- Transfer the browned beef to a 6-quart slow cooker.
- Add the taco seasoning, diced tomatoes with green chilies, and beef broth to the slow cooker. Stir to combine.
- Cover and set the slow cooker to LOW. Cook for 6 hours, allowing the flavors to meld together.
- Cut the cream cheese into chunks and add it to the slow cooker along with the shredded cheddar cheese. Stir until the cheeses have melted and the soup is creamy and well combined.
- Serve hot, with optional garnishes such as fresh cilantro, diced avocado, or a sprinkle of extra cheese, if desired.
Leave a Comment