This is the ultimate low carb keto taco soup recipe you’ll ever make! It’s loaded with the best low carb taco ingredients, is super creamy and cheesy! Ready in less than 30 minutes, this keto soup can be made on the stove top, Instant Pot or crock pot! Dairy free option also available.
THE BEST CHEESY TACO SOUP
This keto friendly taco soup is definitely my favourite soup recipe on the blog! I love tacos and anything that tastes Mexican and this was like eating all the good stuff in one place!
Load it up with the best low carb toppings and lots of cheese, and you’ll get the ultimate keto soup! It’s thick, creamy and super cheesy, you won’t want to share a single bite.
The kids will love this recipe and will be asking for more! You can serve it as is on it’s own as it’s quite filling, or you can serve it as an appetizer.
2 tbsp avocado oil
4 cloves garlic
1 lb (450 g) ground beef (or ground pork, ground chicken)
4 tbsp taco seasoning
10 white mushrooms (1 package)
8 oz (256 g) cream cheese (1 block of Philadelphia Cream Cheese)
3 cups (400 g) diced tomatoes (1 can)
6 cups (1500 ml) chicken broth
1.5 tsp salt
1/2 tsp black pepper
1/2 cup (120 ml) heavy cream
1 cup (120 g) cheddar cheese
Dice the onion, mince the garlic and slice the mushrooms. Shred the cheddar cheese.
In a large pot, add the avocado oil and heat. Add the onions and garlic and cook for a few minutes until tender.
Add the ground beef and cook 2-3 minutes. Add the mushrooms and taco seasoning. Cook another minute until the mushrooms are soft.
Add the cream cheese and mix it all with the meat. Mix until it’s completely melted. Do not add the rest of the ingredients until the cream cheese is completely melted.
Add in the tomatoes, chicken broth, salt and pepper and put to a boil. Once the soup is boiling add the heavy cream and stir well. Let cook for another 10 minutes.
Turn off the heat and add the cheddar cheese in batches while stirring. When the cheese is all melted, the soup is ready to serve!
Top with your favorite toppings.
Make sure that the cream cheese is completely melted and perfectly mixed with the ground beef before adding the tomatoes and chicken broth. This will ensure that you don’t have chunks of cream cheese in your taco soup.
Make sure to turn off the heat before adding the cheddar cheese in. When the heat is turned on, cheddar cheese tends to clump together and it’s harder to mix together.
Instead of chicken broth, you can use beef broth or vegetable broth.
Instead of ground beef, you can use ground pork, ground chicken, pulled pork, pulled beef, or pulled chicken.
Instead of canned tomatoes, you can use fresh tomatoes.