Keto Taco Soup – Creamy, Cheesy & Full of Flavor

Keto Taco Soup – Creamy, Cheesy & Full of Flavor is a rich, comforting low-carb soup loaded with seasoned ground beef, melted cheese, and bold Tex-Mex spices without the carbs. This Keto Taco Soup – Creamy, Cheesy & Full of Flavor recipe delivers fast prep, high protein, and huge satisfying taste perfect for weeknight meals, meal prep, weight loss, and anyone craving a cozy, indulgent keto soup that hits every taco craving while keeping you fully in ketosis.

About This Recipe

This Keto Taco Soup is everything you love about taco night, wrapped up in one creamy, cheesy bowl of comfort. It’s loaded with ground beef, cheddar, cream cheese, and just the right amount of taco-spice to make every bite pop with flavor. Unlike many low-carb soups that can feel watery or bland, this one is thick, luscious, and deeply satisfying. The combination of beef broth, heavy cream, and melted cheese creates a luxurious texture that clings to your spoon — and your taste buds.

What makes this soup special isn’t just how delicious it is — it’s how easy it is to make. You brown your beef, add your spices, pour in broth and cream, and let the magic happen. In about 25 minutes you’ve got a dinner that tastes like you spent hours on it. It’s perfect for weeknights when you want something fast, filling, and fool-proof.

The flavor balance is spot-on: smoky chili powder, warm paprika, and earthy cumin mingle with the creamy broth to create a deep, rounded taste that keeps you coming back for more. It’s hearty enough to stand on its own but light enough that you won’t feel sluggish afterward. Even people who aren’t following keto will ask for seconds.

One of the best things about this soup is its flexibility. You can use different proteins like ground turkey or chicken, toss in low-carb veggies like zucchini or peppers, or tweak the spice level depending on your mood. It’s an ideal recipe for meal prep, since it reheats beautifully and the flavors deepen overnight. A bowl the next day tastes even better — and that’s saying something.

Keto Taco Soup has become a fan-favorite in countless kitchens because it’s simple, satisfying, and reliable. It captures everything great about tacos — the spice, the comfort, the cheesy goodness — but in a cozy, spoonable form that fits perfectly into a keto lifestyle. If you’re looking for a recipe that hits the sweet-spot of ease, taste, and low-carb credentials, this is it.

Also Read: Thirty Birthday Cakes You Need to Try!

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Why You’ll Love This Recipe

• Rich, creamy, and packed with taco flavor
• One-pot meal, ready in under 30 minutes
• High in fat and protein, low in carbs
• Customizable toppings for endless variety

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Ingredients

• 1 lb ground beef
• 1 tbsp olive oil or butter
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp oregano
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 2 cups beef broth
• 1 cup heavy cream
• 14 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• Optional toppings: sour cream, sliced jalapeños, avocado, cilantro

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Instructions

1. Brown the beef: In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spatula.
2. Add aromatics: Stir in diced onion and garlic, cooking until softened and fragrant.
3. Season it up: Add chili powder, paprika, cumin, oregano, salt, and pepper. Stir well to coat the beef evenly.
4. Add liquids: Pour in beef broth and heavy cream. Mix thoroughly and bring to a gentle simmer.
5. Add cheese: Stir in cream cheese and cheddar until fully melted and smooth.
6. Simmer: Let the soup cook for about 10-15 minutes, stirring occasionally, until thickened.
7. Serve: Ladle into bowls and top with your favorite garnishes — sour cream, jalapeños, avocado, or cilantro.

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Nutrition (per serving)

• Calories: 520
• Fat: 42 g
• Protein: 30 g
• Total Carbs: 6 g
• Net Carbs: 4 g
• Fiber: 2 g

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FAQ

• Can I use chicken instead of beef?
  Yes — ground chicken or turkey works perfectly. Just adjust the seasoning since lean meats need a bit more spice and fat to stay flavorful.
• Can I make this dairy-free?
  You can use coconut cream instead of heavy cream and skip the cheese. The texture will be different but still delicious.
• Can I freeze Keto Taco Soup?
  Absolutely. Let it cool completely, then store in airtight containers for up to 2 months. Reheat gently on the stove.
• How can I make it spicier?
  Add cayenne pepper, diced jalapeños, or a splash of hot sauce during cooking for an extra kick. 

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Variations & Substitutions

• Add veggies: Stir in zucchini, bell peppers, or cauliflower rice for extra volume.
• Make it cheesier: Use a blend of cheddar and Monterey Jack for extra richness.
• Add crunch: Top with crushed pork rinds for that taco-shell vibe.
• Low sodium: Use homemade broth and skip added salt if needed.

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Serving Suggestions

• Serve with a dollop of sour cream and sliced avocado, or alongside a small green salad. Perfect for meal prep, cozy nights, or even as a crowd-pleasing appetizer at keto dinner parties.

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Did you make this recipe?

Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.

Try these next:

• Red blue berries and velvet cake
• Wholewheat Red Velvet cake – Vegan

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