Jump to Recipe Print Recipe
Today I will show you how to prepare a delicious low carb, slow cooker taco soup using ground beef.
Taco soup, without a doubt, is one of the most representative dishes of Mexican cuisine. This keto taco soup recipe is a great low carb alternative for every ketogenic dieter.
I used ground beef as the main meat for this recipe, but you can have chicken or your favorite choice of meat.
Since tomatoes have a decent amount of carbs, the amount of tomato and tomato puree in this recipe can be adjusted according to your macros.
The spices in this dish don’t just enhance the flavor. They also provide an excellent source of antioxidants and vitamins that combat free radical damage and prevent inflammation.
For example, paprika contains carotenoids, such as capsanthin and capsorubin, that contain anti-tumor, antioxidant, and anticancer effects in the body (1)(2).
Cumin has bioactive compounds, including phenols, terpenes, and flavonoids, that have been shown to possess antidiabetic, antihypertensive, immune-boosting, antimicrobial, and gastroprotective effects, among many others (3).
Meanwhile, garlic contains allium, which has antitumor and antimicrobial effects to help support immune health (4). It has also been shown to reduce cardiovascular risks.
Beef is an excellent source of protein for this dish. Try this soup, you will not regret it.
Now, I understand that not everyone has a crockpot at home or maybe you don’t have four hours to wait for the slow cooker to cook.
Some people just want it quick and easy so here’s the good news: You can make this soup using a saucepan and it should take you less than 30 minutes to make, which is perfect for a quick weeknight dinner.
Here’s a quicker creamy taco soup recipe for you to try. You can use all the ingredients in the recipe card below, but instead of using a crock pot, you can use a regular soup pot.
30 Minute One Pot Low Carb Taco Soup
Step 1: In a medium saucepan, add one tablespoon of olive oil and fry the onion and garlic until the onion is transparent. Add the ground meat and gently stir for five minutes until cooked. Add the chopped tomatoes, tomato puree, all the spices, and chicken broth or beef broth. You can use homemade taco seasoning for this, too. If you like it spicy, add a little bit of chili powder. Boil for about five minutes then let it simmer for 10 minutes.
Step 2: Finally, add the cream cheese and cheddar cheese. Once they’re dissolved, remove from heat. Serve with coriander and cheddar crisps as well as sour cream if you prefer.
Note: The easiest way to make cheddar cheese crisps is by baking cheddar cheese on parchment paper in the oven for 10-15 minutes until you see a golden brown color around the edge.
Save this recipe by pinning this picture to your Pinterest board for later use!
Related:
- Jalapeno Popper Chicken Soup
- Keto Curry Soup with Beef
- Low Carb Tacos with Cheese Shells
- Keto sloppy joes
- Keto Instant Pot Chicken Fajita Soup
Print Pin This!
4.75 from 55 votes
Keto Crock Pot Taco Soup with Beef
An easy, low-carb Mexican taco soup recipe using ground beef.
Course Dinner, Main Dish
Cuisine Ketogenic, Low Carb, Mexican
Keyword keto beef taco soup, low carb crockpot soup
Prep Time 10 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 10 minutes minutes
Servings 6
Calories 676kcal
Author Tanya K.
Ingredients
- 2 lbs Ground beef
- 1 tbsp olive oil
- 3 1/2 cup chicken broth
- 1/2 cup Tomato Puree
- 1 medium tomato
- 1/2 small onion
- 1 tsp paprika
- 1 clove garlic minced
- 1 tsp cumin powder
- 1 cup cream cheese
- 1 cup cheddar cheese shredded
- 1 tsp black pepper
- salt to taste
Garnish
- 2 tbsp coriander finely chopped
- 2 slices cheddar cheese (optional)
US Customary – Metric
Instructions
Pan sear the ground beef in a hot pan with olive oil, onion, and minced garlic. Wait until the meat is cooked completely.
Move the meat to a crock pot. Toss in the chopped tomato and herbs (pepper, cumin powder, and paprika) or taco seasoning. Pour the tomato pureé and chicken broth into the pot. Salt to taste.
Set the crock pot to low and cook for four hours or set for two hours on high.
To create a thicker soup, stir in the cheddar cheese and cream cheese in the soup 30 minutes before serving. Cook for an additional 30 minutes before transferring to a serving bowl.
Garnish the soup with some coriander on top. Serve with two slices of toasted cheddar cheese. Best enjoyed hot.
Notes
Nutrition/Macros
Nutrition Facts
Keto Crock Pot Taco Soup with Beef
Amount Per Serving
Calories 676Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 25g125%
Cholesterol 179mg60%
Sodium 909mg38%
Potassium 797mg23%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 37g74%
Vitamin A 1296IU26%
Vitamin C 19mg23%
Calcium 294mg29%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Pin To Save This Recipe
FAQ
Can you make keto taco soup using an instant pot?
Yes, you can make keto taco soup using an Instant Pot. By combining keto-friendly ingredients in my recipe above, you can pressure cook the soup in the Instant Pot for a quick and flavorful meal. Make sure to adjust the cooking times as needed for the Instant Pot.
How long does taco soup last in the fridge?
Taco soup lasts in the fridge for about 3-4 days when stored in an airtight container. For longer storage, consider freezing it.
How do you store taco soup in the freezer?
To store taco soup in the freezer, first allow it to cool completely. Then, transfer the soup into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. Seal tightly, label with the date, and freeze for up to 2-3 months.
How many carbs are in keto taco soup?
The exact number of carbs in keto taco soup depends on the specific recipe and ingredients used. On average, a serving of keto taco soup can contain between 5-8 grams of net carbs. My recipe above contains 6 grams of net carbs per serving.
