🧀🌮 Cheesy Taco Soup (No Beans • Low Carb)
This Cheesy Taco Soup is rich, comforting, and packed with bold taco flavor — without the carbs from beans or corn. It’s creamy, filling, and perfect for anyone following a low-carb or keto lifestyle.
Net Carbs: ~5–6 per serving
One Pot • Gluten-Free • Keto Friendly
🥣 Ingredients (6 servings)
-
1 lb ground beef (or ground turkey)
-
1 tbsp olive oil (if needed)
-
1 small onion, chopped
-
2 cloves garlic, minced
-
1 packet low-carb taco seasoning (or homemade)
-
1 tsp ground cumin
-
½ tsp smoked paprika
-
½ tsp chili powder (optional)
-
1 (10 oz) can diced tomatoes with green chilies (Rotel, no sugar added)
-
4 cups beef broth
-
½ cup chopped celery
-
½ cup chopped zucchini (low-carb swap for carrots)
-
1 cup heavy cream
-
6 oz cream cheese, cubed
-
1½ cups shredded cheddar or Mexican-blend cheese
-
Salt & black pepper to taste
Optional Toppings (Low Carb):
-
Sour cream
-
Chopped green onions
-
Fresh cilantro
-
Avocado
-
Jalapeños
👩🍳 Instructions
-
Brown the meat
In a large pot over medium heat, brown ground beef with onion and garlic until cooked through. Drain excess grease if needed. -
Season
Stir in taco seasoning, cumin, paprika, and chili powder. Cook 1 minute to release flavors. -
Add liquids & veggies
Pour in diced tomatoes, beef broth, celery, and zucchini. Bring to a light simmer. -
Make it creamy
Reduce heat to low. Add cream cheese and stir until fully melted and smooth. -
Finish with cheese
Stir in heavy cream and shredded cheese. Simmer 5–10 minutes until thick and creamy. -
Serve
Taste and adjust seasoning. Top with sour cream, cilantro, or green onions.
📊 Nutrition (Approx. Per Serving)
-
Calories: ~380
-
Fat: 30g
-
Protein: 22g
-
Total Carbs: 7g
-
Fiber: 1–2g
-
Net Carbs: ~5–6g
(Nutrition varies by brands used)
❓ Q & A – Cheesy Taco Soup
Q: Is this soup keto friendly?
A: Yes! Use sugar-free taco seasoning and full-fat dairy.
Q: Can I use chicken instead of beef?
A: Absolutely. Ground chicken or shredded rotisserie chicken works great.
Q: Can I make this in a slow cooker?
A: Yes. Brown the meat first, then add everything except cheese and cream. Cook on LOW 4–6 hours. Stir in dairy at the end.
Q: Does this soup freeze well?
A: Yes! Freeze in airtight containers for up to 2 months. Reheat slowly on low heat.
Q: How do I thicken the soup?
A: Let it simmer uncovered or add a little extra cream cheese or shredded cheese.
Q: Is it spicy?
A: Mild to medium. Use mild Rotel and skip chili powder for less heat.
Q: Can I add beans?
A: You can, but it will no longer be low carb. Black beans or pinto beans work for non-keto versions.