There’s just something soul-hugging about a hearty bowl of Keto Taco Soup with Ground Beef and Cheese on a cool evening. This dish brings all the Tex-Mex comfort you love—minus the carbs. As a Texas girl myself, I’ve got a soft spot for any meal that makes the kitchen smell like a fiesta and still fits into a keto lifestyle. This one checks every box: creamy, cheesy, flavorful, and ridiculously easy to make in your slow cooker.
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Why You’ll Love This Keto Taco Soup with Ground Beef and Cheese
This recipe is for busy home cooks who crave a comforting dinner without hovering over the stove. Just brown the beef, toss everything in your slow cooker, and let the magic happen while you get on with your day. You’ll end up with a thick, creamy soup that feels indulgent—but stays low-carb and keto-friendly.
Plus, it’s a hit with the whole family. My kids call it “cheeseburger soup’s spicy cousin,” and honestly, that description fits perfectly.
What Does Keto Taco Soup with Ground Beef and Cheese Taste Like?
Imagine your favorite beef taco but in cozy, spoonable form. The ground beef gives it a hearty bite, while cream cheese and heavy cream swirl together for that dreamy, rich texture. The smoked paprika, cumin, and chili powder bring the Tex-Mex flair that keeps you coming back for more.
It’s got a little kick, plenty of depth, and just the right amount of cheesiness. Each spoonful tastes like comfort meets flavor explosion.
Ingredients You’ll Need for Keto Taco Soup with Ground Beef and Cheese
Making this Keto Taco Soup with Ground Beef and Cheese is all about layering rich flavors and creamy textures to create a satisfying low-carb meal that still feels indulgent. Below, you’ll find a detailed list of ingredients that come together perfectly in this hearty, family-approved Tex-Mex favorite. Every item plays a role in making the soup flavorful, balanced, and deliciously comforting.
- Ground Beef (1 ½ lbs, 85/15 or 80/20):
Choose a slightly fattier blend like 80/20—because that little bit of fat adds tremendous depth and richness to your soup. The beef provides a hearty base and helps make this dish filling enough to serve as a full meal. - Onion (1 small, finely diced):
A classic flavor builder. The onion softens as it cooks, adding natural sweetness and aroma that balance the spices and beefiness of the dish. - Garlic (3 cloves, minced):
Garlic adds a comforting warmth and subtle spice that’s signature in any good Tex-Mex dish. You’ll smell it sautéing and know instantly—something good is happening in the kitchen. - Red Bell Pepper (1, diced):
Adds a pop of color and a touch of natural sweetness that brightens the soup. Bell peppers are low in carbs but high in flavor—perfect for keto-friendly cooking. - Diced Tomatoes with Green Chilies (1 can, 10 oz):
A pantry staple that brings a tangy, slightly spicy kick. Using something like Rotel adds authentic Tex-Mex character without extra carbs. - Beef Broth (2 cups, low-sodium, no sugar added):
This is the backbone of your soup. A good broth infuses every bite with savory flavor and helps tie all the creamy ingredients together. Look for a clean-label broth with no hidden starches or sugars. - Cream Cheese (1 package, 8 oz, softened):
The secret to that velvety, rich consistency. It melts beautifully into the broth, turning your soup into a smooth, luscious bowl of comfort. - Heavy Whipping Cream (1 cup):
Adds luxurious creaminess and helps thicken the soup naturally without flour or starch. It’s the reason this keto taco soup feels like pure indulgence while still being low-carb. - Chili Powder (2 teaspoons):
The signature spice that gives your soup its bold taco flavor. Adjust to taste depending on how much heat you like. - Cumin (1 teaspoon):
A Tex-Mex must-have that delivers warmth and earthy undertones—it’s what makes your kitchen smell like your favorite taco night. - Smoked Paprika (1 teaspoon):
Adds a smoky depth that complements the creamy base and beef beautifully. - Oregano (½ teaspoon):
A subtle herbal note that balances the spices and adds complexity. - Salt and Pepper (to taste):
Adjust seasoning gradually, especially if your broth or cheese already contains salt. - Shredded Cheddar Cheese (1 ½ cups):
The finishing touch that makes this soup so comforting. Melting cheddar adds richness and helps thicken the soup into that perfect creamy texture. - Optional Toppings (for serving):
Don’t skip the fun part! Add sliced green onions, a dollop of sour cream, diced avocado, jalapeños, or chopped cilantro. These toppings add freshness, crunch, and color—each bite becomes a little flavor adventure.
If you love cozy, low-carb soups like this one, try my Slow Cooker Chicken Fajita Soup or the Mexican Chicken Soup—both are keto-friendly and packed with bold, satisfying flavors.
For another creamy favorite, my Crockpot Broccoli Cheddar Soup is a great side dish or next-day lunch pairing with this keto taco soup.
Every ingredient in this Keto Taco Soup with Ground Beef and Cheese serves a purpose—nothing fancy, just real, flavorful food that comes together easily. Whether you’re meal prepping for the week or cooking dinner after a busy day, this soup gives you that perfect blend of comfort and nutrition with every spoonful.
How to Make Keto Taco Soup with Ground Beef and Cheese
Making Keto Taco Soup with Ground Beef and Cheese is surprisingly simple — and the best part is, it’s nearly foolproof. Whether you’re a seasoned home cook or just learning your way around the slow cooker, this recipe gives you rich, Tex-Mex flavor with minimal effort. Here’s a detailed, step-by-step guide to help you create this creamy, hearty, low-carb soup your whole family will love.
Step 1: Brown the Ground Beef
Start by heating a large skillet over medium-high heat. Once hot, add your 1½ pounds of ground beef. Use a spatula or wooden spoon to break up the meat into small crumbles as it cooks. Browning the beef not only builds that savory foundation but also deepens the flavor of the entire soup.
Let the beef cook until there’s no pink left and the edges begin to crisp slightly — that’s where the magic flavor happens. Drain most of the grease, but don’t remove it all; a tablespoon or two adds richness to the final dish. Then, transfer the browned beef into your slow cooker.
If you’re a fan of hearty soups like this one, you’ll also love my Crockpot Cowboy Soup — it’s another crowd-pleaser packed with beefy goodness and vegetables, but still fits perfectly into a balanced lifestyle.
Step 2: Sauté the Aromatics
In the same skillet (no need to wash it—those leftover bits are pure flavor gold), add a small drizzle of olive oil if needed. Toss in your finely diced onion, minced garlic, and red bell pepper. Sauté them over medium heat for about 3–4 minutes, or until the onions become translucent and the bell peppers soften slightly.
This step adds natural sweetness and depth, which perfectly complements the smoky spices you’ll add later. Once fragrant, transfer the mixture into the slow cooker along with the ground beef.
Step 3: Build the Flavor Base
Now, it’s time to create that signature Tex-Mex broth that gives Keto Taco Soup with Ground Beef and Cheese its irresistible flavor. To your slow cooker, add:
- 1 can of diced tomatoes with green chilies (10 oz) – for that tangy, zesty kick
- 2 cups beef broth (low-sodium, no sugar added) – to keep the base hearty yet light
- 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon oregano, and a good pinch of salt and pepper
Give everything a good stir so the spices coat every ingredient evenly. The smell at this point? Unbelievable — smoky, spicy, and comforting all at once.
If you enjoy bold flavors, check out my Slow Cooker Green Enchiladas Chicken Soup — another creamy, low-carb favorite that’ll make your taste buds dance.
Step 4: Add the Creamy Goodness
Now it’s time for what makes this recipe truly special — the creamy, velvety texture. Cut your softened cream cheese into small cubes and drop them right into the slow cooker. Then pour in 1 cup of heavy whipping cream.
Don’t worry if the cream cheese doesn’t melt right away; as the soup slowly cooks, it will blend into a silky, rich base. Give it a gentle stir, but no need to mix thoroughly yet — the slow heat will do the work for you.
For extra cheesiness, I like to sneak in a small handful of shredded cheddar cheese at this stage (totally optional but highly recommended).
Step 5: Slow Cook to Perfection
Cover your slow cooker with the lid and set it to LOW for 4 hours. During this time, the flavors meld together beautifully — the beef soaks up the spices, the cream cheese melts into the broth, and the aroma fills your kitchen like a warm Texan hug.
After the first hour, lift the lid and give the soup a gentle stir to help the cream cheese incorporate smoothly. Then replace the lid and let it continue cooking until it reaches that perfectly creamy consistency.
If you’re short on time, you can also cook it on HIGH for 2 hours, but the low-and-slow method always delivers the best texture.
Step 6: Stir in the Cheddar Cheese
About 30 minutes before serving, add the 1½ cups of shredded cheddar cheese. Stir it in gently until it melts completely. This step transforms your broth from creamy to luxuriously thick — almost like a cheesy taco chowder.
The soup should look velvety, rich, and perfectly blended. If it seems too thick for your liking, you can add a splash of extra beef broth to loosen it up.
Step 7: Taste, Garnish, and Serve
Give your soup a final taste and adjust seasoning with salt or pepper if needed. Then ladle it into bowls and get creative with your toppings:
- Fresh green onions for crunch
- A dollop of sour cream for creaminess
- Diced avocado for healthy fats
- Jalapeños for extra heat
- A sprinkle of fresh cilantro for color and flavor
This step takes your Keto Taco Soup with Ground Beef and Cheese from good to unforgettable.
For a complete meal, pair it with my Low-Carb Keto White Chicken Chili — both soups reheat beautifully and make meal prep a breeze.
Step 8: Store the Leftovers
If you’re lucky enough to have leftovers (and that’s a big “if”), let the soup cool completely before storing. Pour it into airtight containers and refrigerate for up to 4 days, or freeze for up to 2 months.
When reheating, warm it gently on the stovetop over low heat, stirring occasionally to bring back its creamy texture. Avoid boiling, as that can cause the dairy to separate.
Tips and Tricks for Perfect Keto Taco Soup
- Go fattier: 80/20 ground beef gives the best flavor.
- Cheese matters: Use freshly shredded cheddar—it melts smoother than pre-shredded.
- Cream cheese tip: Cube it small and add early so it fully blends.
- No slow cooker? Simmer gently on the stove for about 45 minutes.
- Storage: Keeps up to 4 days in the fridge or 2 months in the freezer.
Storage and Reheating Keto Taco Soup
Let the soup cool completely before storing. Pour into airtight containers and refrigerate for up to 4 days. For freezing, store in freezer-safe bags, pressing out excess air. Thaw overnight in the fridge and reheat slowly on the stove, stirring occasionally to bring back its creamy consistency.
FAQs
Can I make this dairy-free?
You can substitute coconut cream and dairy-free cream cheese, though the flavor will be slightly different.
Can I use ground turkey?
Absolutely! Just note that turkey has less fat, so you might want to add a tablespoon of butter for richness.
How spicy is it?
Mild to medium—adjust chili powder or add diced jalapeños for more kick.
Conclusion
If you’re looking for a hearty, low-carb dinner that tastes like your favorite taco night—this Keto Taco Soup with Ground Beef and Cheese is it. It’s the kind of comfort food that fills your home with cozy aromas and your belly with satisfaction. So grab your slow cooker, take a deep breath, and let this creamy bowl of joy bring the warmth of Texas right to your table.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Keto Taco Soup with Ground Beef and Cheese – Creamy, Easy & Delicious
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 hearty bowls
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
Description
Creamy Keto Taco Soup with Ground Beef and Cheese is a low-carb, high-flavor comfort food that blends Tex-Mex spices with rich, creamy textures for the perfect cozy meal.
Ingredients
- 1 ½ lbs ground beef (85/15 or 80/20 for more flavor)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
- 2 cups beef broth (low-sodium, no sugar added)
- 1 (8 oz) package cream cheese, softened
- 1 cup heavy whipping cream
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and pepper to taste
- 1 ½ cups shredded cheddar cheese
- Optional toppings: sliced green onions, sour cream, diced avocado, jalapeños, chopped cilantro
Instructions
1. Start by heating a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Once fully cooked, drain off most of the grease (leave a little for flavor) and transfer the meat to your slow cooker.
2. In the same skillet, add a touch of olive oil if needed, then sauté the diced onion, garlic, and red bell pepper for about 3–4 minutes until softened and fragrant. Transfer the mixture to the slow cooker with the ground beef.
3. To the crockpot, add the diced tomatoes with green chilies, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir to combine everything well.
4. Cube the softened cream cheese and drop it into the slow cooker. Pour in the heavy cream. Don’t worry if the cream cheese doesn’t melt right away—it will blend beautifully as it cooks.
5. Set your slow cooker on LOW and let the soup cook for 4 hours. Stir occasionally, especially after the first hour, to help the cream cheese fully incorporate and melt into the broth.
6. About 30 minutes before serving, stir in the shredded cheddar cheese. It’ll melt into the soup and thicken it slightly, giving it that rich, creamy texture.
7. Ladle the soup into bowls and top with your favorite low carb garnishes—sliced green onions, a dollop of sour cream, chunks of avocado, jalapeños for a little heat, and a sprinkle of fresh cilantro.
Notes
A 6-quart slow cooker works best for this recipe.
If you don’t have a slow cooker, a Dutch oven or large pot on the stovetop works as a great substitute—just simmer gently for a few hours.
For extra heat, add a pinch of cayenne or a diced jalapeño with the aromatics.
Leftovers store well in the fridge for up to 4 days and can be frozen for up to 2 months.
Be sure to use softened cream cheese to help it melt evenly into the soup.
