Creamy low-carb taco soup delivers the zesty comfort of taco night in a warm bowl – no corn, no beans, no compromise. The secret is cream cheese, melted into browned ground beef and a tomato-chili broth until the whole pot turns velvety. It simmers in about an hour and, honestly, tastes even better the next day.
Craving the comforting, zesty flavors of a taco in a warm, hearty bowl? This Creamy Taco Soup is your new weeknight hero! We’ve ditched the corn and beans to create a rich, low-carb version that’s unbelievably satisfying. The secret is the cream cheese, which melts into the savory ground beef and tomato broth to create a velvety texture you won’t be able to resist. It’s a guaranteed crowd-pleaser that brings all the flavor without the carbs.
Ingredients
• 2 pounds / 907 g (32 oz) ground beef
• ½ cup / 75 g (2.65 oz) diced onions
• 2 cloves garlic, minced
• 8 ounces / 226 g (8 oz) cream cheese, cubed
• 2 (14-ounce) / 2 (400 g / 14.1 oz) cans petite diced tomatoes, undrained
• 1 (15-ounce) / 425 g (15 oz) can tomato sauce
• 1 (4-ounce) / 113 g (4 oz) can diced green chilies
• 4 cups / 960 ml vegetable broth
• 2 tablespoons ground cumin
• 1 tablespoon (15 ml / 0.5 fl oz) chili powder
• Salt and ground black pepper, to taste
• For Garnish (Optional)
• Sour cream
• Shredded cheddar cheese
• Sliced avocado
• Fresh cilantro
Instructions
1. In a large stockpot or Dutch oven, cook the ground beef, diced onions, and minced garlic over medium heat until the beef is fully browned, about 10 minutes. Use a spoon to crumble the meat as it cooks. Drain off any excess grease.
2. Add the cubed cream cheese to the pot with the meat mixture. Stir continuously until the cream cheese has completely melted and is smoothly incorporated.
3. Stir in the petite diced tomatoes, tomato sauce, green chilies, vegetable broth, ground cumin, and chili powder. Increase the heat to bring the soup to a boil.
4. Once boiling, reduce the heat to low, cover, and let it simmer for at least 1 hour. This allows all the delicious flavors to meld together.
5. Season with salt and pepper to your liking. Ladle the hot soup into bowls and top with your favorite garnishes like sour cream, shredded cheese, and avocado.
Nutritional Information
• Yield: 8 servings, Serving Size: 1.5 cups
• Calories: 455 kcal
• Fat: 35g
• Protein: 28g
• Net Carbs: 7g (0.25 oz)
• is an estimate and may vary based on used.
Pro Tips
• for the Best Taco Soup
• For a spicier soup, add a pinch of cayenne pepper or use a can of hot diced green chilies instead of mild.
• This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.
• Feel free to swap the ground beef for ground turkey, chicken, or even spicy chorizo for a different flavor profile.
• To thicken the soup further, allow it to simmer uncovered for the last 15-20 minutes of the cook time.
FAQ
Q: What makes this taco soup creamy and low carb
A: The secret to the rich, velvety texture is the cream cheese, which melts into the broth to make it wonderfully creamy. This soup is low-carb and keto-friendly because it omits traditional high-carb ingredients like corn and beans, focusing instead on savory meat, tomatoes, and spices.
Q: Can I use a different meat for this creamy taco soup
A: Absolutely! This recipe is very versatile. Feel free to substitute the ground beef with ground turkey, ground chicken, or even spicy chorizo for a different but equally delicious flavor profile.
Q: How can I make this taco soup spicier
A: To add more heat to your creamy taco soup, you can include a pinch of cayenne pepper along with the other spices. Another great option is to use a can of hot diced green chilies instead of the mild version called for in the recipe.
Q: How long does this keto taco soup last in the fridge
A: This soup is perfect for meal prep and tastes even better the next day. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat it gently on the stovetop for the best results.
Pro Tips
- Melt the cubed cream cheese into the browned beef before adding the tomatoes and broth – stirring it in at that stage is what gives the soup its velvety texture.
- Drain the excess grease after browning the beef so the broth stays rich rather than oily.
- Simmer the soup covered for at least a full hour so the cumin and chili powder have time to meld; for a thicker finish, simmer uncovered for the last 15-20 minutes.
- Swap the ground beef for ground turkey, chicken, or spicy chorizo – chorizo in particular deepens the taco flavor without any extra work.
- For more heat, use hot diced green chilies instead of mild or add a pinch of cayenne pepper; leftovers keep up to 5 days in the fridge and reheat gently on the stovetop.
Frequently Asked Questions
Can I make this taco soup ahead of time?
It is one of those soups that tastes even better the next day. Store it in an airtight container in the refrigerator for up to 5 days and reheat gently on the stovetop.
Is this soup keto-friendly?
Yes – with the corn and beans left out, each 1.5-cup serving has about 7g net carbs alongside 35g of fat and 28g protein.
Can I use a different ground meat?
Ground turkey, chicken, or spicy chorizo all work in place of the beef. Chorizo adds a smoky depth that plays well with the cumin and chili powder.
How do I thicken the soup?
Let it simmer uncovered for the last 15-20 minutes of cook time. The cream cheese base plus the reduction gives it a noticeably thicker body without adding carbs.
Recipe card below.
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Creamy Low-Carb Taco Soup
Ingredients
Method
- In a large stockpot or Dutch oven, cook the ground beef, diced onions, and minced garlic over medium heat until the beef is fully browned, about 10 minutes. Use a spoon to crumble the meat as it cooks.
- Drain off any excess grease.
- Add the cubed cream cheese to the pot with the meat mixture.
- Stir continuously until the cream cheese has completely melted and is smoothly incorporated.
- Stir in the petite diced tomatoes, tomato sauce, green chilies, vegetable broth, ground cumin, and chili powder. Increase the heat to bring the soup to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for at least 1 hour. This allows all the delicious flavors to meld together.
- Season with salt and pepper to your liking. Ladle the hot soup into bowls and top with your favorite garnishes like sour cream, shredded cheese, and avocado.
