Why Make This Recipe
Cheesy Keto Taco Soup is a fantastic dish for anyone following a low-carb or ketogenic diet. It combines the flavors of tacos with the comforting warmth of soup. You get all the deliciousness of tacos, but in a hearty and satisfying soup form. It’s perfect for chilly evenings, meal prepping, or when you need something quick and easy to whip up. Plus, it’s made with wholesome ingredients that are both tasty and good for you. This recipe is sure to become a family favorite!
How to Make Cheesy Keto Taco Soup
Making Cheesy Keto Taco Soup is straightforward and can be done in just a few simple steps. Let’s get started on this warm, cheesy delight!
Ingredients:
- 1 lb ground beef (or ground turkey/chicken)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups beef broth
- 1 packet (about 1 oz) taco seasoning
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup riced cauliflower
- Salt to taste
- Pepper to taste
- Optional garnishes: sour cream, avocado, cilantro

Directions:
Brown the Meat: In a large pot or Dutch oven, heat the ground beef over medium heat for about 5-7 minutes. Break it apart with a spoon or spatula as it cooks until it is browned all over.
Add Aromatics: Once the meat is browned, add the diced onion and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Combine Ingredients: Stir in the diced tomatoes (with their juice), beef broth, taco seasoning, and riced cauliflower. Mix everything well and bring it to a gentle simmer.
Simmer the Soup: Once it starts simmering, reduce the heat to low. Let it bubble gently for about 15-20 minutes. Stir occasionally to prevent anything from sticking to the bottom.
Add Cream and Cheese: After the soup has simmered, stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese melts completely and incorporates into the soup.
Season: Taste your soup and season with salt and pepper according to your preference.
Serve: Ladle the soup into bowls. If desired, you can garnish the soup with a dollop of sour cream, slices of avocado, and a sprinkle of fresh cilantro.
How to Serve Cheesy Keto Taco Soup
Cheesy Keto Taco Soup is versatile, and you can serve it in various ways. It’s delicious on its own, but here are a few suggestions to enhance your meal:
- With Toppings: Adding sour cream, avocado, and cilantro not only adds flavor but also a beautiful presentation.
- With Low-Carb Tortilla Chips: Serve the soup with some homemade low-carb tortilla chips for dipping.
- Side Salad: A fresh side salad with leafy greens and a light vinaigrette can complement the soup well.
- In a Bread Bowl: If you’re not strictly keto, consider hollowing out a low-carb bread for a fun serving option!
How to Store Cheesy Keto Taco Soup
Storing your Cheesy Keto Taco Soup is easy. Here’s how to do it properly:
In the Fridge: Allow the soup to cool completely. Transfer it to an airtight container, and it can be stored in the fridge for up to 4-5 days. Make sure to reheat gently on the stovetop or in the microwave.
In the Freezer: For longer storage, you can freeze the soup. Allow it to cool, then place it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw it overnight in the fridge when you’re ready to enjoy it again. Reheat as directed.
Tips to Make Cheesy Keto Taco Soup
- Use Different Meats: If you want to mix things up, feel free to use ground turkey or chicken instead of beef. They will provide a different flavor, but remain delicious!
- Spice It Up: If you like your soup spicy, consider adding diced jalapeños or chilies when you add the onions and garlic.
- Control the Thickness: If you like a thicker soup, reduce the amount of beef broth or allow the soup to simmer longer. Conversely, if you like it thinner, simply add a bit more broth.
- Add More Veggies: To increase the fiber content, you can throw in other low-carb vegetables like bell peppers or zucchini.
Variation
Cheesy Keto Taco Soup is quite adaptable. Here are some variations you might want to try:
- Vegetarian Option: Replace the meat with mushrooms or black beans (keep in mind that beans are not typically keto-friendly in large amounts).
- Different Cheeses: Swap the cheddar cheese for Monterey Jack or Pepper Jack for a different twist. You can even use cream cheese for creaminess.
- Spicy Version: Add a sprinkle of cayenne pepper or use spicy taco seasoning if you enjoy more heat in your dishes.
FAQs
1. Can I make this soup in a slow cooker?
Yes! You can brown the meat first and then add all the ingredients (except the cream and cheese) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream and cheese just before serving.
2. How can I make it dairy-free?
To make a dairy-free version, replace the heavy cream with coconut cream or almond milk and skip the cheese or use a dairy-free cheese substitute.
3. What can I serve with this soup?
Some great options include low-carb tortilla chips, a fresh green salad, or you could even serve it in a low-carb wrap for a complete meal.
4. How many servings does this recipe make?
This recipe typically makes about 4-6 servings, depending on portion sizes.
5. Is this soup suitable for meal prep?
Absolutely! This soup keeps well in the fridge and can be reheated for quick lunches or dinners during the week.
6. Can I use fresh cauliflower instead of riced cauliflower?
Yes, you can use fresh cauliflower. Just chop it into small pieces. However, ricing it will help it cook faster and blend in better with the soup consistency.
With its creamy, cheesy texture and bold taco flavors, Cheesy Keto Taco Soup is a dish that’s sure to please! Enjoy this delicious and nutritious recipe any day of the week.
Print
Cheesy Keto Taco Soup
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Diet: Keto
Description
A hearty and satisfying soup that combines the flavors of tacos with a creamy base, perfect for low-carb and ketogenic diets.
Ingredients
- 1 lb ground beef (or ground turkey/chicken)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups beef broth
- 1 packet (about 1 oz) taco seasoning
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup riced cauliflower
- Salt to taste
- Pepper to taste
- Optional garnishes: sour cream, avocado, cilantro
Instructions
- Brown the meat: In a large pot or Dutch oven, heat the ground beef over medium heat for about 5-7 minutes, breaking it apart with a spoon until fully browned.
- Add aromatics: Once the meat is browned, add the diced onion and minced garlic. Cook for 3-4 minutes until the onion is soft and translucent.
- Combine ingredients: Stir in the diced tomatoes (with their juice), beef broth, taco seasoning, and riced cauliflower. Mix well and bring to a gentle simmer.
- Simmer the soup: Reduce heat to low and let it bubble gently for about 15-20 minutes. Stir occasionally to prevent sticking.
- Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese has melted completely.
- Season: Taste your soup and season with salt and pepper to your preference.
- Serve: Ladle the soup into bowls and garnish with sour cream, avocado, and cilantro if desired.
Notes
For a spicier kick, add diced jalapeños or chilies. This soup is great for meal prepping and can be stored in the fridge for up to 5 days or frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: keto, taco soup, low-carb, comfort food, easy recipe
