Warm Up with This Creamy Taco Soup (Low Carb/Keto) – A Family-Friendly Delight!
If you’re craving a cozy meal that doesn’t burst your carb bank, then this creamy taco soup is your answer. Packed with flavors but light on carbs, it’s a delicious soup that you can whip up quickly for the whole family. Let me take you through this comforting recipe that brings a bit of a fiesta to your dinner table!
You know those chilly evenings when all you want is a warm bowl of something comforting? This creamy taco soup has been a staple in my kitchen for years, and every time I make it, I fall in love with its heartwarming blend of spices and creamy goodness all over again. The best part? It’s low carb, so it fits perfectly into a keto lifestyle without sacrificing taste!
Creamy Taco Soup
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Keto
Description
A cozy, low carb taco soup packed with flavors that doesn’t sacrifice taste.
Ingredients
- 1 lb ground beef (or turkey or chicken)
- 1 tbsp oil (of your choice)
- 1 small onion (diced)
- 2–3 cloves garlic (minced)
- 1 small green bell pepper (diced, optional)
- 1 (10 oz) can Rotel tomatoes (or 1 large tomato, chopped)
- 1 (8 oz) pkg cream cheese (or 1 cup heavy cream)
- 2 tablespoons taco seasoning (homemade or 1 packet)
- Salt and pepper to taste
- 1 (14.5 oz) can beef broth (1.5 cups)
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef, diced onion, and minced garlic. Brown everything together for about 7-8 minutes until the beef is thoroughly browned.
- Next, toss in the bell pepper, Rotel tomatoes, cream cheese, and taco seasoning. Stir this delightful mixture for 4-5 minutes until the tomatoes soften and the cream cheese blends in beautifully.
- Pour in the beef broth and reduce the heat to low-medium. Let it simmer for 15-20 minutes, adjusting the thickness to your liking.
- Finally, serve the soup in small bowls, garnishing with freshly sliced avocado, sour cream, shredded cheese, minced cilantro, jalapeño, and a squeeze of lime for that extra zing!
Notes
For best results, serve with tortilla chips or a fresh green salad. Adjust seasoning according to spice preference.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Why This Creamy Taco Soup Rocks
This delightful dish combines the rich taste of taco seasoning and creamy textures while being super simple to prepare. It’s made with everyday ingredients you probably already have on hand, making it a go-to recipe for busy nights. Plus, it’s low in carbs but high in comforting flavors, which means you and your family can savor every spoonful without any guilt.
How to Make Creamy Taco Soup
Ingredients:
- 1 lb ground beef (or turkey or chicken)
- 1 tbsp oil (of your choice)
- 1 small onion (diced)
- 2-3 cloves garlic (minced)
- 1 small green bell pepper (diced, optional)
- 1 (10 oz) can Rotel tomatoes (or 1 large tomato, chopped)
- 1 (8 oz) pkg cream cheese (or 1 cup heavy cream)
- 2 tablespoons taco seasoning (homemade or 1 packet)
- Salt and pepper to taste
- 1 (14.5 oz) can beef broth (1.5 cups)
Directions:
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef, diced onion, and minced garlic. Brown everything together for about 7-8 minutes until the beef is thoroughly browned.
Next, toss in the bell pepper, Rotel tomatoes, cream cheese, and taco seasoning. Stir this delightful mixture for 4-5 minutes until the tomatoes soften and the cream cheese blends in beautifully.
Pour in the beef broth and reduce the heat to low-medium. Let it simmer for 15-20 minutes, adjusting the thickness to your liking.
Finally, serve the soup in small bowls, garnishing with freshly sliced avocado, sour cream, shredded cheese, minced cilantro, jalapeño, and a squeeze of lime for that extra zing!
Best Ways to Enjoy This Creamy Taco Soup
I love to serve this soup alongside some crunchy tortilla chips or a fresh green salad. Dip the chips right into the soup or enjoy them on the side for a satisfying crunch that complements the creamy, savory soup perfectly. Your family will adore it!
Storing Your Creamy Taco Soup
This soup can be stored easily! Just let it cool completely before transferring it into an airtight container. It can be kept in the fridge for up to 4 days, or you can freeze it for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat on the stove.
Tips for Perfecting Creamy Taco Soup
- Don’t skip on the seasoning! Feel free to adjust the taco seasoning to match your spice preference.
- For a creamier texture, try using a mix of cream cheese and heavy cream.
- If you’re not a fan of beef, ground turkey or chicken works just as well.
Possible Variations
Try adding a can of black beans or corn for extra texture and flavors. You could also throw in some spinach or kale for a nutritional boost without adding many carbs.
FAQs
Can I make this soup vegetarian?
Yes! Replace the meat with plant-based protein like lentils or black beans and use vegetable broth instead of beef broth.
Is it possible to make this soup dairy-free?
Absolutely! You can use coconut cream instead of cream cheese and soy or almond milk for a creamy texture.
How can I make this soup spicier?
Add some diced jalapeños or a dash of hot sauce to get that extra kick!
Now, gather your ingredients, crank up the stove, and let the aroma of this creamy taco soup fill your home. It’s a delicious way to satisfy your cravings while keeping your meals low carb!
