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Low Carb Taco Soup

The Low Carb Taco Soup is a keto-friendly dish made by simmering seasoned ground beef in a rich beef broth with diced tomatoes, bell peppers, and bold taco spices for all the flavor of taco night in a comforting bowl. Finished with melty cheddar cheese, cool sour cream, and creamy avocado, it delivers a loaded taco experience without beans, corn, or tortillas, keeping carbs low while emphasizing satisfying fats and protein. Serve it with your favorite fresh toppings for a cozy, customizable meal that fits perfectly into a strict low-carb, high-fat keto lifestyle.
Course Dinner, Lunch, Main Course, Soup
Cuisine American, Mexican-inspired
Keyword gluten free, ground beef, keto, low-carb, one pot, taco soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 430kcal

Equipment

  • Large Pot or Dutch Oven
  • Cutting board
  • Chef's knife
  • Wooden Spoon
  • measuring cups and spoons

Ingredients

Soup Base

  • 1 1/2 pounds ground beef (80/20)
  • 2 tablespoons olive oil
  • 1/2 cup yellow onion, finely diced
  • 1 cup green bell pepper, diced
  • 1/2 cup red bell pepper, diced
  • 1 tablespoon minced garlic
  • 1 can diced tomatoes with green chiles (14 1/2 ounce), no sugar added
  • 4 cups beef broth, low sodium
  • 4 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar cheese plus more for topping if desired

Keto Taco Seasoning

  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt plus more to taste
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper optional, for heat

Toppings (Optional but Recommended)

  • 1 cup shredded cheddar cheese for serving
  • 1/2 cup sour cream
  • 1 medium avocado, diced
  • 1/4 cup fresh cilantro, chopped optional
  • 1 medium lime, cut into wedges for serving

Instructions

  • Add the olive oil to a large pot or Dutch oven and heat over medium heat until shimmering.
  • Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until well browned and no longer pink, about 7 to 8 minutes.
  • Add the diced onion, green bell pepper, and red bell pepper to the browned beef and cook, stirring occasionally, until the vegetables begin to soften, about 4 to 5 minutes.
  • Stir in the minced garlic and cook just until fragrant, about 30 seconds, to avoid burning.
  • Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, onion powder, sea salt, black pepper, and cayenne pepper if using, stirring well to coat the meat and vegetables in the spices.
  • Pour in the diced tomatoes with green chiles and the beef broth, stirring to combine and scraping up any browned bits from the bottom of the pot for extra flavor.
  • Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 to 15 minutes to allow the flavors to meld and the broth to slightly reduce.
  • Add the cubed cream cheese to the pot and stir frequently until it is completely melted and incorporated into the broth, creating a creamy texture without visible lumps.
  • Stir in the shredded cheddar cheese until fully melted and the soup is smooth, then taste and adjust salt, pepper, or heat as desired to suit your preference.
  • Remove the pot from the heat and let the soup stand for a few minutes to thicken slightly before serving.
  • Ladle the hot taco soup into bowls and top each serving with extra shredded cheddar, a spoonful of sour cream, diced avocado, fresh cilantro, and a squeeze of lime juice if desired.
  • Serve immediately while hot, and refrigerate any leftovers in an airtight container for up to 4 days or freeze without toppings for up to 3 months.

Notes

To keep this soup strictly keto, be sure to use no sugar added diced tomatoes and a low carb beef broth, and avoid any taco seasoning packets that contain starches or added sugars. For even richer flavor, you can brown the beef in two batches to encourage deeper caramelization before adding the vegetables. Adjust the thickness by simmering longer for a heartier, thicker soup or adding a splash more broth if you prefer it looser. This recipe reheats well, but add fresh avocado, sour cream, and cilantro only after warming so they keep their texture and brightness.

Nutrition

Serving: 1g | Calories: 430kcal | Carbohydrates: 8g | Protein: 24g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 930mg | Fiber: 2g | Sugar: 4g