Keto Queso Taco Soup with Ground Beef
This keto queso taco soup is a creamy, comforting low-carb dinner made with ground beef, tomatoes, and plenty of melted cheese. It has all the bold flavors of taco night with the richness of queso, turned into a hearty, spoonable soup.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
You can make it on the stovetop, in the slow cooker, or in the Instant Pot, making it an easy, flexible recipe that works for busy weeknights.
If you enjoy hearty low-carb soups, my Keto Slow Cooker Pot Roast is another easy dinner that cooks while you go about your day.
When I started keto, I never imagined I’d find a recipe that satisfied my Tex-Mex cravings so perfectly! This low-carb keto taco soup with ground beef has become a family favorite in our home. My kids ask for it constantly, and it’s now one of my most shared recipes. The cream cheese and taco seasoning blend to create a rich, cheesy flavor that’s absolutely delicious. Even my friends who aren’t on keto love it!
As a homeschooling mom of four, I appreciate how quick and easy this keto taco soup is to make. It’s my secret weapon on busy evenings when we’re juggling softball practice and church activities. The comforting flavors and simple prep make it a staple in my keto meal planning. Once you try this soup, I bet it’ll become a regular in your dinner rotation too!
Ingredients Needed for This Recipe
Ground Beef: Acts as the rich, savory, and protein-rich foundation to the soup. I prefer an 80/20 blend (80% lean meat, 20% fat) for a great balance of flavor and juiciness!
You can find more simple low-carb beef dinners in my complete beef recipe collection.
Onion: Adds a sweet, savory flavor to the soup, especially when sauteed with ground beef.
Rotel Tomatoes (or diced tomatoes with green chilis): This is simply a can of diced tomatoes with green chilis already added. It has a little tang, a little spice, and a lot of flavor—your secret weapon.
Cream Cheese adds fat and a rich, creamy texture that makes the soup similar to an authentic queso dip. It is definitely a core ingredient in this recipe.
Beef Broth is the backbone of your soup’s flavor. Want to go extra? Use homemade beef bone broth for that chef’s kiss level of deliciousness.
Heavy Cream: More creaminess, more flavor, more YES!
Taco Seasoning: Gives the soup a bold taco flavor that makes it so distinct and enjoyable!
Salt and Pepper: Enhances the flavors of the soup.
Pro tip: I have a recipe for homemade keto taco seasoning that works great in this soup. It’s a simple mix of chili powder, cumin, paprika, onion powder, and a few other spices. Unlike store-bought packets, it doesn’t have any fillers, which helps keep the carb count lower. It’s easy to make and store, so I usually keep some on hand.
Is This More Like Soup or Chili?
This queso taco soup is thicker and creamier than traditional broth-based soups, but not as dense as chili. It has a rich, spoonable texture thanks to the melted cheese and cream, making it feel more like a hearty dinner than a light starter.
Quick note: If you’re new to keto, you might be wondering about beans. While traditional taco soup often includes black beans, we skip them in this recipe. They’re high in carbs and aren’t keto-friendly. But trust me, with all the other flavors in this soup, you won’t miss them one bit!
How To Make Easy Keto Taco Soup Recipe
Here is the step-by-step guide to making an amazing keto taco soup without beans. If you’re a visual learner, you’ll find this super helpful! Scroll to the recipe card at the bottom of the post to see the full recipe and ingredients.
Step 1: Grab your favorite large pot and set it over medium heat. Toss in the ground beef and diced onion. I like to use an 80/20 beef for extra flavor, but use what you prefer. Brown it all up, breaking the meat into small chunks as it cooks. This usually takes about 8-10 minutes. Once it’s nicely browned, drain off the excess grease. We want flavor, not a greasy soup!
Step 2: Add the cream cheese to your beef and onion mixture. I find it’s easier if the cream cheese is softened, so take it out of the fridge about 30 minutes before you start cooking or pop it in the microwave for a few seconds. Use a wooden spoon to mix it in well, breaking up any large chunks. The warmth from the beef will help it melt and incorporate smoothly.
Step 3: Add in the rest of your ingredients – the Rotel tomatoes (or diced tomatoes with green chilies), beef broth, heavy cream, and taco seasoning. Give it all a good stir to combine. Now, let it simmer on low heat for about 30 minutes.
Step 4: Add salt and pepper to taste, then dish it up and get ready to dive in!
For another easy ground beef dinner, you might also like my Low Carb Ground Beef Recipes roundup for more quick meal ideas.
Top Tips for Making Creamy Keto Taco Soup With Cream Cheese
Swap the Beef: Don’t have ground beef in your kitchen? No sweat! You can use ground turkey, chicken, or pork as substitutes, as they work well with the flavors in this keto soup recipe.
Soften the Cream Cheese: Pop the cream cheese in the microwave for a few seconds or leave it at room temperature until soft. Then, add it to the beef and onion mixture in small portions so you’ll have an easier time mixing them up!
Simmer, Don’t Boil: Keep it low and slow. Boiling can turn your soup into a grainy mess, and we’re all about that smooth, creamy goodness in our keto taco soup.
Taste and Adjust As Needed: One of the best things about cooking is that you get to taste everything before it’s served! If you think the soup needs more heavy cream, beef, or seasonings, adjust the amount of ingredients you use. Add them!
My Favorite Time Saving Trick
As a homeschooling, work-from-home family with four kids, our evenings can get hectic with softball games and church commitments. I buy ground beef in bulk when it’s on sale to make meal prep easier. I spend some time browning it all at once with onions and garlic, then divide it into one-pound portions to freeze.
On busy days, I can quickly grab a portion of pre-cooked beef from the freezer and add it to the pot with the other soup ingredients. This way, I can prepare a homemade meal in about 30 minutes, even on our busiest nights. It helps us stick to our keto eating plan and avoid the temptation of fast food.
Check out this tip and a few others in 5 Simple Keto Meal Prep Ideas. But if you have leftover taco meat, you can skip this step!
Delicious Topping Ideas
In our house, toppings are always fun because everyone gets to customize their bowl.
Here are few ideas:
- Shredded cheese: I usually mix Monterey Jack and Cheddar.
- Sour cream: A dollop cools things down if the soup’s too spicy for the little ones.
- Jalapenos: For the brave! My hubby and oldest two loves these. I’m a total wimp!
- Avocado: Adds creaminess and healthy fats. Win-win!
- Fresh cilantro: Gives a nice fresh kick. I’ll admit, I think it tastes like soap, but my hubby can’t get enough of it!
- Guacamole: We don’t eat it at our house, but I know lots of folks do!
We set toppings out in little bowls and let everyone pick their favorites. It’s a great way to get the kids involved in the meal, and they’re more likely to try new things. Plus, it stretches the soup further, which is always a bonus with four growing kids!
FAQs
Can I make it in the slow cooker?
You bet! But here’s a pro tip: Resist the urge to toss everything in at once. Dairy, like heavy cream and cream cheese, can curdle if added too early. To get the best results, start by adding the drained browned ground beef, diced onion, beef broth, diced tomatoes, and spices. Let it slow cook for 2 hours on high or 4 hours on low. Then, stir in the softened cream cheese and heavy cream during the last hour. This way, you’ll have a creamy, delicious, low-carb soup—no curdling drama!
Can I make taco soup in the Instant Pot?
Absolutely. To get started, brown the ground beef and onions in the sauté setting, then drain the excess fat. Next, toss the beef broth, Rotel tomatoes, and your favorite spices. Cook on high pressure for 5 minutes, followed by a natural pressure release (NPR) for another 5 minutes. After that, pop the lid off and stir in the softened cream cheese and heavy cream. Switch the Instant Pot back to the sauté function and let it simmer for 5-10 minutes to meld all those tasty flavors. Enjoy!
What do I serve it?
Pair this delicious taco soup with a simple leafy garden salad, avocado salad, or some fresh salsa for a perfect match. And if you’re in the mood for dipping, go for low-carb tortillas or crunchy pork rinds. Yum!
Can I make this easy taco soup recipe dairy-free?
I haven’t tried making a dairy-free keto taco soup myself, but I did some digging, and you might be able to use dairy-free cream cheese and coconut cream instead of cream cheese and heavy cream. I can’t say for sure how it will taste since I haven’t tried it as it could change the overall profile of the soup.
How do I make the soup thicker?
Easy! Just add more cream cheese or let the soup simmer a bit longer. Both methods will reduce the liquid and give you that thicker, creamier texture you crave!
Storage and Reheating
Storage
So you’re left with leftovers? Lucky you! Here’s what you can do:
- Fridge: Pop that soup in an airtight container and tuck it in the fridge—it’ll stay tasty for up to four days.
- Freezer: When I have leftovers, I sometimes freeze them for later. Here’s a tip I learned from experience: cream soups can get a bit separated when frozen and thawed. Don’t worry – it’s still safe to eat and can be fixed! Thaw the soup in the fridge overnight when you’re ready to eat it. As you reheat it, use a whisk to stir it well. This helps bring the soup back together. If it still seems a bit grainy, I’ve found that blending it for a few seconds can make it creamy again. The soup lasts in the freezer for 3-4 months, perfect for those nights when I’m too busy with the kids’ activities to cook from scratch.
Reheating
- Microwave: Heat the soup in individual servings for 30 seconds, stir, and then continue heating in 30-second intervals until it is heated through.
- Stovetop: You can use a Dutch oven or a soup pot and reheat the soup on medium heat for 10-15 minutes.
Everyone’s oven and microwave cooks differently, so adjust the temperatures as you see fit!
Recipe Variations: Mix It Up!
My family LOVES the recipe, but we also love whipping up different variations for fun (and more deliciousness)! Our favorites are the following:
- Throw In some Veggies: Sneaking in some veggies is totally okay. Zucchini, spinach, celery, tomatoes, and green bell peppers are great options to add to the soup!
- To make it More Filling (without the Carbs), Stir in some cauliflower rice to the soup to give it extra body!
- Make it Zesty: Add a splash of lime juice for freshness and tanginess.
- Spice It Up: My family LOVES this soup spicy! In addition to jalapenos, add green chilis or drizzle some hot sauce on top.
- Buffalo-Style Keto Taco Soup: Add a few tablespoons of buffalo sauce to the soup and top it with blue cheese to give it lots of flavor!
Creamy soups like this are a staple in my low-carb kitchen because they’re filling, family-friendly, and easy to make ahead for busy weeks.
How to Begin the Keto Lifestyle
If you’re like a lot of people, you’re probably curious about the keto diet. We’ve got just the thing—a fantastic Guide to Getting Started with Keto that’ll help you learn the ropes and kick things off on the right foot!
More Keto Soup Recipes
- Keto Broccoli Cheese Soup: Ultimate Low-Carb Comfort Food
- Keto Cheeseburger Soup Recipe {Comforting & Delicious}
- Keto Jalapeno Popper Chicken Soup
- Low Carb Cheesy Smoked Sausage Soup
- Low Carb Chicken Pot Pie Soup Instant Pot Recipe
Here are a few more delicious Keto Mexican Recipes
- Best Keto Queso Recipe
- Keto Low-Carb Taco Cups
- The Very Best Keto Taco Meat
- Keto Taco Salad
- Best Keto Chicken Taco Soup Recipe
Queso Keto Taco Soup Recipe (Quick & Easy)
Ingredients
- 1 lb ground beef
- 1/2 small onion, chopped
- 6 oz cream cheese, softened
- 2 10oz cans of Rotel
- 1/2 cup heavy whipping cream
- 2 1/2 cups beef broth
- 1 tsp garlic powder
- 1 packet of taco seasoning or my homemade taco seasoning
- salt and pepper to taste
Instructions
- Brown ground beef and onions together, then drain.
- In a large saucepan, add ground beef and softened cream cheese on low/medium heat. Stir together to mix well before adding any other ingredients
- Add the rest of the ingredients and simmer on low for 30 minutes.
- Add salt and pepper to taste.
- Optional: Serve topped with freshly grated cheese, sour cream, jalapenos, and/or guacamole.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Video
Notes
Nutrition
Keto Shopping Lists
One of my favorite tools when feeling lazy is simply using these grocery lists for our favorite stores. I know the items on these lists will be keto-friendly and ideal for throwing in my shopping cart to build meals and recipes around later.
Keto at Walmart
Keto Grocery Items at Sam’s Club
Low-Carb Grocery Items at Target
Keto Items at Costco
Keto Grocery Items at ALDI
This is quick, easy and very delicious. I do add about another half pound of ground beef and use a whole onion. I use you taco seasoning recipe minus the cumin(cumin does not like me). The taco seasoning recipe is fantastic. We use that all the time and never have to use store bought.
So glad you love it Marilyn! This is one of our faves too!
Do you have an easy way to take out the excess fat?
Kasey,
my husband and I love this Taco Soup. I can see the macro’s of the soup but what is the serving size?
So glad you love it Tammy! I just split it into 6 servings. Ballpark about 1 1/3 cups would be 1 serving.
Absolutely delicious!
Thanks, Lisa!
I made this last night, but with shredded chicken instead of ground beef. It was SO good, even my husband really liked it. Now I’m excited for my lunch leftovers. I’ll definitely be making this on a regular basis!
I’m glad you enjoyed! Soup leftovers are some of our favorites!!
Did you use beef or chicken broth since you used shredded chicken
But why is it called queso if the only cheese in it is cream cheese? Am I missing something? Still sounds delicious and I’m making it tonight.
Hey Paula, it’s just the name of the dish. It’s not the exact same thing as queso you might find at a Mexican Restaurant but it gives the dish a similar taste. Let me know how it turns out!
I’ve been making this soup for almost 6 years! Tonight I used a fresh jalapeño pepper and 8 good-sized Roma tomatoes from my garden instead of rotel. Next level!
That sounds amazing!! My hubs and older kids absolutely love fresh jalapenos. Good call going with the veggies from the garden!!
This recipe is delicious! I made it my own by using Guinea broth and Guinea (tastes like chicken) meat instead of beef. I made your taco seasoning and I will never buy pre-made again. My husband was iffy when I said I was making taco soup, but he’ll try anything I make and he LOVES it! At the very last moment hubby wanted to add a can of corn and a can of pinto beans…I know they aren’t keto but we did it anyway. LOL We like this soup so much, we’ll make it with hamburger in the future.
So glad you enjoyed!! Thank you for the review!!
Really good! I added cabbage— relatively low carb and high fiber. Was happily surprised and very impressed that the cream cheese and heavy cream made it so taste nacho/queso-y. Will definitely make again and again!
Mmm sounds delish! So glad you loved it!