Description
A comforting and flavorful Keto Taco Soup made with seasoned ground beef, tangy diced tomatoes with green chilies, creamy cheeses, and a perfect blend of southwestern spices. Slow-cooked to meld the flavors, this low-carb, hearty soup is ideal for a cozy meal that fits perfectly into a ketogenic lifestyle.
Ingredients
Scale
Meat and Seasoning
- 2 lb ground beef
- 1 (1-oz) package ranch dressing mix
- 3 Tbsp southwestern seasoning or taco seasoning (such as Mrs. Dash Southwest Chipotle)
Liquids and Vegetables
- 2 (10-oz) cans Ro*tel diced tomatoes and green chilies, undrained
- 4 cups unsalted beef broth
Cheese
- 1 (8-oz) package cream cheese
- 1 (8-oz) package shredded cheddar cheese
Optional Garnish
- Fresh cilantro, chopped (optional)
Instructions
- Cook the ground beef: In a large skillet over medium-high heat, cook the ground beef until it is no longer pink. Drain any excess grease to keep the soup lean. Transfer the cooked meat to a 6-quart slow cooker to prepare for slow cooking.
- Add seasonings and liquids: To the slow cooker, add the taco seasoning, ranch dressing mix, undrained Ro*tel diced tomatoes with green chilies, and the unsalted beef broth. Stir lightly to combine all ingredients.
- Slow cook the soup: Cover the slow cooker with a lid and cook on LOW heat for 6 to 8 hours. This slow cooking process allows the flavors to meld beautifully and the beef to become tender.
- Melt in the cheeses: Once the cooking time is complete, add the cream cheese and shredded cheddar cheese to the pot. Stir thoroughly until the cheeses are fully melted and incorporated into the soup, creating a creamy texture.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped fresh cilantro if desired. Serve hot for a satisfying keto-friendly meal.
Notes
- For a spicier soup, use a spicy taco seasoning or add additional diced jalapeños.
- Use full-fat cream cheese for the best texture and flavor in keeping with keto principles.
- You can substitute ground turkey or chicken for beef as a leaner option if preferred.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make the soup dairy-free, omit the cream cheese and cheddar or use keto-friendly dairy-free cheese alternatives.
