One of my favorite time-saving life hacks is to whip up a big pot of low-carb taco soup early in the week, then use it for quick and easy lunches all week long. Of course, a hearty, flavorful, low-carb taco soup is also the perfect way to feed a crowd!
Either way, you and everyone else will LOVE this quick and easy, keto-friendly, low-carb taco soup. It comes together super fast in just one pot and is sure to please even the pickiest eaters. Because let’s be real—who doesn’t love tacos?
The recipe makes 8 servings, but trust me when I say you’ll probably want to double it. Yep, it’s that good!
INGREDIENTS:
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- 2 lbs. ground beef
- ½ yellow onion, diced
- 2 tsp. minced garlic
- 1 8 oz. package cream cheese
- 2 14 oz. cans petite diced tomatoes
- 1 15 oz. can tomato sauce
- 1 4 oz. can diced green chilies
- 4 c. chicken broth
- 1½ tbsp. ground cumin
- 1½ tbsp. chili powder
- Salt and pepper to taste
- Sour cream, shredded cheese and diced avocado for topping (optional)
STEP 1: In a large stockpot or Dutch oven, sauté the onion and garlic until fragrant then add and brown the ground beef over medium heat, crumbling the meat with a spatula or large spoon as it cooks. Soak up some of the excess fat with a paper towel, if necessary.
STEP 2: Add the cream cheese to the meat mixture, stirring until the cream cheese has melted and blended in with the meat.
STEP 3: Add in tomatoes, tomato sauce, chopped onion, chilies, chicken broth, cumin and chili powder. Bring soup to a boil, then reduce the heat to low and simmer for at least 30 minutes. Season to taste with salt and pepper.
STEP 4: Serve garnished with sour cream, shredded cheese and avocado, if desired.
EASY TACO SOUP
Print Pin RateIngredients
- 2 lbs. ground beef
- ½ yellow onion diced
- 2 tsp. minced garlic
- 1 8 oz. package cream cheese
- 2 14 oz. cans petite diced tomatoes
- 1 15 oz. can tomato sauce
- 1 4 oz. can diced green chilies
- 4 c. chicken broth
- 1½ tbsp. ground cumin
- 1½ tbsp. chili powder
- Salt and pepper to taste
- Sour cream shredded cheese and diced avocado for topping (optional)
Instructions
- In a large stockpot or Dutch oven, sauté the onion and garlic until fragrant then add and brown the ground beef over medium heat, crumbling the meat with a spatula or large spoon as it cooks.
- Soak up some of the excess fat with a paper towel, if necessary.
- Add the cream cheese to the meat mixture, stirring until the cream cheese has melted and blended in with the meat.
- Add in tomatoes, tomato sauce, chilies, chicken broth, cumin and chili powder.
- Bring soup to a boil, then reduce the heat to low and simmer for at least 30 minutes.
- Season to taste with salt and pepper.
- Serve garnished with sour cream, shredded cheese and avocado, if desired.
Nutrition
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New to low carb eating… this was delicious (even without beans and corn which I would typically add to a taco soup). Cream cheese makes it very satisfying.
Editing note: chopped onions are added in step 1, and also in step 4 – assuming they should be deleted from step 4.
Correct and fixed on our end. Thanks, Danielle!
I thought this soup would be disappointing because I LOVE tacos and I didn’t think it would be the same, but this soup BLEW my mind. A dab of sour cream and a couple slices of avocado and this soup is HEAVEN in a bowl! I could eat it every day, no joke!!
This was a delicious, satisfying soup. It was easy to make. I’m putting it on my “make again” list!
Can I use fresh green chillies instead of canned? We don’t seem to have these in New Zealand.