Keto Taco Soup Recipe – effortless to make and tastes great! I wanted to lick the bowl! Ground beef, taco seasoning, Ranch dressing mix, Rotel diced tomatoes and green chilies, cream cheese, cheddar cheese, beef broth. Just dump every in the crock pot and dinner is done. If you aren’t doing low-carb, feel free to add corn and black beans. Can freeze leftovers for a quick meal later. This low-carb, keto-friendly, gluten-free soup is seriously delicious!!
In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain excess grease. Transfer cooked meat to a 6-qt slow cooker.
Add taco seasoning, ranch seasoning, rotel tomatoes, and beef broth to the crock pot. Cover and cook on LOW heat for 6 to 8 hours.
Add cream cheese and shredded cheddar cheese to the pot. Stir until the cheese melts. Garnish soup with cilantro, if desired.
Notes:
Feel free to cut the calories down with some light cream cheese and ground turkey or ground chicken.
Use a whisk to incorporate the cream cheese into the hot broth.
Can I make Keto Soup on the stovetop? Yes. In a large Dutch oven, cook ground beef over medium-high heat until no longer pink. Drain excess grease. Add taco seasoning, ranch seasoning, beef broth, and Rotel. Bring to a boil, reduce to medium heat, and simmer for 15 minutes. Add cream cheese and shredded cheese. Cook until the cheese has melted.
Can I freeze Taco Soup? Yes! Cook the soup and cool to room temperature. Transfer the soup to freezer bags or plastic containers. Store in the freezer for up to 3 months.
Thaw and reheat on the stovetop or in the microwave
Store leftovers in an airtight container in the refrigerator.