Low-Carb Taco Soup – SO good! I wanted to lick the bowl!! If you aren’t doing low-carb, feel free to add corn and black beans. Ground beef, taco seasoning, Ranch dressing mix, diced tomatoes and green chilies, cream cheese, Velveeta, beef broth. Just dump every in the crock pot and dinner is done. Can freeze leftovers for a quick meal later. This soup is seriously delicious!! #crockpot #slowcooker #soup #taco #lowcarb
I’m back with another low-carb recipe today. Low Carb Taco Soup. Let me tell you, this soup is DELICIOUS! You will never miss the carbs!!! We have made this several times over the past month and just can’t seem to get enough of it. It is seriously yummy!
To keep the carbs down, look for carb-free Taco Seasoning. I like Mrs. Dash Southwest Chipotle seasoning. Bonus that it doesn’t have any added sodium either!!!
If you aren’t watching your carbs, feel free to add a can of drained corn and black beans. We’ve eaten this with and without the corn/beans and it is equally delicious. Feel free to cut the calories down with some light cream cheese and ground turkey. Every little bit helps!!!
Top the soup with your favorite toppings. We like sour cream, cheese and jalapeños. I also found a tub of Wholly guacamole Avocado Verde Dip that is super low in carbs that works great on top of this soup.
WATCH How to Make Low-Carb Taco Soup
Low-Carb Taco Soup
Equipment:
Ingredients:
- 2 lb ground beef cooked
- 1 (8-oz) package cream cheese
- 1 (8-oz) package Velveeta cheese, cubed
- 1 (1-oz) package Ranch Seasoning and Salad Dressing Mix
- 3 Tbsp taco or southwestern seasoning (Mrs. Dash Southwest Chipotle)
- 2 (10-oz) cans Ro*tel diced tomatoes and green chiles
- 4 cups beef broth
Instructions:
- Place all ingredients in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours.
- Serve with cheese, cilantro and sour cream, if desired.
Steph
I accidentally put the burger in uncooked 🙁 will it still be okay?
It should cook along with everything else. I think you are fine.
I don’t have the velveeta cubes on hand just the sauce in pouches? Will that work. And I don’t have time to cook it for 6-8 hours since I just found this, can I put it in a normal pan and cook? And how long at what temp?
You can cook it on the stove. Brown the meat, add the remaining ingredients. Bring the soup to a boil and simmer for about 20 to 30 minutes.
I wanted to cook this on the stove top. How long would you suggest cooking it for?
Maybe bring to a boil and simmer 20 to 30 minutes.
I think I might try it with chicken!
Is there any way to make this on the stove top as opposed to crock pot??
sure – just dump everything in a Dutch oven and cook until it is throughly combined and warm.
Going to try this in the Instant Pot and try it this way. Thank you for the tip!
Do you precook hamburger to drain grease or no?
Yes – first ingredient is cooked ground beef
Sorry, just saw cooked ????
How many servings are there? Trying to plug it into MyFitnessPal. Thanks!
I made this in the instant pot tonight. Used 3 cups of beef broth and didn’t add cream cheese until after releasing pressure. I would probably use a little less beef broth next time because I like a thicker soup and had to sauté and add a cornstarch/water slurry. This soup is sooooo good!
can you share your IP cooking time please?
Can I use real cheddar cheese instead of velveeta?
You can certainly give it a try. I’ve only made this as written, so I can’t say with certainty how it will turn out with cheddar
I'm thinking about making this for a teacher potluck. I need to have it to the school ready to go at 10am. If i put it together before bed the night before (around 11??) will it be ok for 12 or so hours??? I'd probably knock it down to "warm" once it got to school. Looks awesome!! 🙂
Sounds good!
Made this tonight. It's delicious! I didn't do the carb count, but the Velveeta has a few per serving, and so does the Rotel. Anyway, we loved it!
How long can you freeze this soup? Also, do you take it out the night before and thaw in refrigerator and warm in sauce pan?
It will keep a couple of months in the freezer. I do prefer to let the soup thaw overnight in the fridge before reheating on the stove or microwave
I'm so hungry! It looks amazing!!!
Could you do this in the Instant Pot?
I’m sure you could
Is there something you can use other than Velveeta?