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Low-Carb Creamy Taco Soup Keto Recipe

Low-Carb Creamy Taco Soup (keto recipe)

Low-Carb Creamy Taco Soup (Keto). Creamy taco soup filled with veggies and spicy taco flavor!

Course Soup
Cuisine Mexican
Keyword healthy soup, keto soup, keto taco soup, low carb taco soup, low-carb soup, taco soup, winter soup
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8


  • 3 Tbs. avocado oil
  • 1 pound ground protein -- turkey, chicken, beef or meat substitute I used ground turkey
  • 1/2 cup green or red bell pepper, diced
  • 1 28 ounce can diced tomatoes, undrained
  • 1 7 ounce can tomato paste
  • 1/2 large onion, diced
  • 6 cups chicken broth
  • 1 package taco seasoning
  • salt and pepper to taste
  • 1 7 ounce can diced green chilies
  • 4 ounces cream cheese, cut into pieces
  • 1/2 cup heavy cream or milk

toppings (optional)

  • 1 small fresh jalapeno, sliced
  • fresh cilantro
  • tomatoes, diced
  • sour cream
  • shredded cheese
  • fresh avocado, diced


  1. Set stovetop to medium heat. To a medium pan -- add avocado oil to pan and brown protein until cooked through. Add a little salt and pepper if desired.

  2. Add diced onion and cook about 5 minutes until onion is translucent.

  3. Turn heat down to low and add canned tomatoes, tomato paste, chicken broth, green chilies, green and/or red peppers, taco seasoning and stir.

  4. Turn heat to simmer and put lid on pot. Simmer for 20 minutes.

  5. After 20 minutes, soup will have thickened and reduced. Take lid off pot and add cream cheese squares. Stir until incorporated.

  6. Add cream or milk to the pot and stir. Let soup simmer for another 5 minutes.

  7. Serve soup with toppings on the side. People can customize the toppings they want to add to their soup.

Make This Soup in The Instant Pot

  1. If you want to make this in your instant pot, follow the same directions. Changes would be -- use the sautee feature to bro the protein and cook the onions, then add the other ingredients as directed above. Lock the lid in place and set the pressure to high for 7 minutes. After 7 minutes either quick release the pressure or let the pot come down in pressure. Then add cream cheese and milk and stir until incorporated. Serve.

Recipe Notes

5.7 net carbs per serving. 8 servings total.