Keto Taco Soup
A delicious and hearty soup that combines the flavors of tacos while keeping carb intake low, perfect for your keto lifestyle.
Ingredients
Main Ingredients
- 2 lb ground beef Choose 80/20 fat content for best flavor.
- 1 oz package ranch dressing mix For flavoring.
- 2 10-oz cans Ro*tel diced tomatoes and green chilies (undrained) Adds zest to the broth.
- 3 Tbsp southwestern seasoning or taco seasoning Like Mrs. Dash Southwest Chipotle.
- 4 cups unsalted beef broth For base of the soup.
- 1 8-oz package cream cheese For creaminess.
- 1 8-oz package shredded cheddar cheese For topping.
Instructions
Preparation
- In a large skillet, set the heat to medium-high. Add the ground beef, breaking it up as it cooks until the meat is no longer pink (about 7 to 10 minutes). Drain excess grease and transfer the meat into a 6-quart slow cooker.
- Add the ranch dressing mix, Ro*tel tomatoes (with juices), and the beef broth to the slow cooker.
Cooking
- Cover the slow cooker and set it to LOW. Let it cook for approximately 6 to 8 hours, allowing the flavors to meld.
- About 30 minutes before serving, stir in the cream cheese and shredded cheddar cheese. Mix until well combined and melted.
Serving
- Serve hot, optionally garnished with fresh cilantro, avocado slices, jalapeño slices, or a dollop of sour cream.
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Notes
For best results, use quality meat and allow slow cooking to fully develop flavors. Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze for up to 3 months.