Keto Taco Soup

September 26, 2019Laura

This Keto Taco Soup is one of my new favorite recipes! It took me a couple of attempts, but I finally got it to my liking. It has a great flavor with a nice little kick to it. Prior to starting keto, I would make a taco soup recipe that my friend from Kentucky shared with me. It was made with a couple of seasoning packets, cream of chicken soup, rotel, corn and beans. It was such a yummy recipe! Since it’s soup season again, I wanted to make a taco soup recipe that I enjoyed just as much as my old favorite. My version turned out delicious and I’m looking forward to making it on a regular basis this fall.

I included directions for both the Instant Pot and slow cooker below. My old Instant Pot stopped working and I purchased this new Pioneer Woman one from Walmart. Don’t tell my husband, but I’m kinda glad it did, haha! I’ve had my eye on this one for months. If you have follow me on Instagram, you know how much I love the Pioneer Woman collection based on my plates! I know I’m getting old when I get excited over kitchen appliances.

This soup includes a lot of basic ingredients that gives it amazing flavor. It includes ground beef, onion, bell pepper, jalapeno, diced tomatoes and green chiles, chicken broth and some seasonings. I also added in some cream cheese to make it a little creamy. Feel free to add more or less, depending how creamy you like it.

You can eat the soup as it or garnish it with your favorite toppings. I topped mine with shredded cheese, sour cream and jalapenos. You could also top it some some avocado slices or green onions. It’s also great leftover and is a good meal prep option as well. I hope you love it as much as I do! Be sure to follow me on Instagram and Pinterest for more low carb meal ideas. If you make this or any of my recipes, I would love it if you tagged me on Instagram so I can see your creations! If you want to get email notifications when I post a new recipe, you can subscribe to my blog at the bottom of this page.

Print Recipe

Keto Taco Soup

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Serves: 6 (1 cup serving)
  • Calories 272.9

Ingredients

  • 1 Tbsp olive oil
  • 1 lb ground beef
  • 1/2 medium onion, chopped
  • 1/2 medium red bell pepper, chopped
  • 1 jalapeno, deseeded & chopped, optional
  • 1 (10 oz) can diced tomatoes & green chiles
  • 3 cups chicken broth
  • 1.5 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp oregano
  • 1/4 tsp onion powder
  • 4 oz cream cheese, cut into chunks & softened

Method

Instant Pot:

  • 1)

    Add oil into bottom of Instant Pot. Press the saute button and add chopped onion, pepper and jalapeno. Saute until veggies start to become tender, then add ground beef. Break meat apart with spatula, cook until no longer pink and cooked through. Drain excess grease, if any.

  • 2)

    Press cancel and add remaining ingredients (except for cream cheese) to Instant Pot. Stir well.

  • 3)

    Cook on manual/high pressure for 10 minutes. Allow to natural release for 15 minutes, then manually release any remaining pressure. 

  • 4)

    Add softened cream cheese to pot. Whisk until completely melted and soup is creamy. Serve hot and garnish with your favorite toppings.

Slow Cooker:

  • 1)

    Heat oil in large skillet over medium-high heat. Add the chopped onion, pepper and jalapeno. Saute until veggies start to become tender, then add ground beef. Break apart with spatula, cook until no longer pink and cooked through. Drain excess grease, if any. 

  • 2)

    Transfer beef mixture to slow cooker and add remaining ingredients (except for cream cheese). Stir well.

  • 3)

    Cook on high for 2-3 hours or on low for 5-6 hours.

  • 4)

    Add softened cream cheese to slow cooker. Whisk until completely melted and soup is creamy. Serve hot and garnish with your favorite toppings.

Nutrition (Per Serving)

Calories272.9
Fat19.8g
Carbohydrates5.4g
Fiber1.2g
Protein16.7g
Net Carbs4.2g
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