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The Best Creamy Keto Taco Soup
I’m not exaggerating when I say this is the best creamy keto taco soup and I make it in the crockpot. You can also make this soup in the instant pot, because easy and delicious doesn’t come in only one way.
Who doesn’t enjoy a good soup once and awhile? Well, with our Creamy Taco Soup recipe, you can enjoy it Keto-Style! This taco soup is not only easy to make, but offers a full hardy meal, with almost equal amounts of Fat and Protein, and only 5 grams of Carbs per one cup serving!
ground beef/venison/elk (you choose)
diced green chilies
Begin by cooking and browning your hamburger. I don’t bother with a frying pan and just use the same pot I’m making my soup in, so I don’t dirty extra dishes. If you have a lot of excess hamburger fat, then strain it off, before adding the rest of the ingredients. We want a creamy soup, not a greasy soup!
After your hamburger is cooked and strained of any excess fat, you can start adding in the rest of your ingredients. Cutting up the cream cheese into manageable chunks allows it to melt faster. Once the soup starts to simmer, it will eventually incorporate and cream the soup for you.
Once all of your ingredients are added and stirred in, start simmering the soup. You can add extra Taco seasoning or even some chili powder or ground cayenne if you want it spicy!
Leave it uncovered, so it will start to reduce down, but be sure to stir it occasionally so it doesn’t scorch on the bottom.
After about 20-30 minutes, your soup will reduce down and thicken.
Add a dollop of sour cream or some grated cheese for added fat if you need it! Just be sure to count it in your carb tracker. No matter how you serve it, this soup will become a favorite for everyone to enjoy!
In the Crock Pot
For the crock pot version, brown your meat beforehand and transfer to the crockpot. Then add the ingredients, same as above. Cover on low heat for 4 to 6 hours. Serve with sour cream, shredded cheese – all optional.
Creamy Taco Soup
- 2 Pounds Ground Beef (Cooked and Browned)
- 28 Ounce Diced Tomato
- 16 Ounce Cream Cheese
- 1 Quart Chicken Broth
- 4 Ounce Diced Green Chilies
- 2 Tbl. Taco Seasoning
- In a large pot, cook hamburger until browned. Strain any excess fat.
- Add Cream Cheese, Diced Tomatoes, Chicken Broth, Diced Green Chilies, and Taco Seasoning.
- Simmer, uncovered, until cream cheese is melted and soup has reduced and thickened. About 30 minutes. Stirring occasionally.
- Serve hot with Cheese and Sour Cream. Enjoy!