This Keto Slow Cooker Taco Soup requires just 20 minutes of prep time and combines low-carb ingredients that result in a delicious soup that’s flavorful and keto-friendly. All you have to do is brown your ground beef on the stovetop, add all ingredients to your slow cooker insert, set it to cook on high, before garnishing and serving!
Be sure to read through the blog post for the answers to frequently asked questions before you move on to the recipe card and begin making this recipe. You will find step-by-step photos within the blog post (located above the recipe card) that will help you to successfully make this slow cooker soup.
Comforting and keto-friendly slow cooker soup recipe
This is one of my favorite slow cooker dishes to make as it makes several helpings that store well throughout the week and because it tastes SO GOOD.
With only 3 instruction steps to follow, you’ll be able to prepare and have this meal cooking in your slow cooker in minimal time. If you’re busy or you’re just not interested in spending a long time preparing a meal in the kitchen, this is the perfect hassle-free meal!
Ingredients you’ll need
- Ground beef
- Cream cheese
- Canned unsalted diced tomatoes with green chiles
- Chili powder
- Cumin
- Paprika
- Pepper
- Salt
- Red pepper flakes
- Beef broth
- Heavy whipping cream
Keto taco soup recipe FAQs
Before you begin making this recipe, read over the answers to these commonly asked questions and look through the step-by-step photos. Doing this will ensure you make this recipe successfully the first try.
What ingredient substitutes can I use when making keto taco soup in the crockpot?
- Ground Beef: Any other ground meat should work just fine here. Alternatives that I would recommend would be ground turkey, chicken, or pork.
- Beef Broth: Chicken broth or vegetable broth can be substituted in for beef broth at a 1:1 ratio.
What kind of cheese should I use as a garnish?
The recipe is written to include shredded sharp cheddar cheese, but these alternatives would also work well:
- Colby jack
- Mozzarella
- Monterey jack
- Pepper jack
Slow cooker tips for this recipe
Does it matter what brand of slow cooker that I use?
No, this recipe should work successfully in any brand of slow cooker, like a CrockPot. I personally prefer a slow cooker that allows you to control whether that temperature is low or high, but it isn’t necessary.
If your slow cooker is either “on” or “off” (meaning that it doesn’t have the option to set it to low, medium, or high), cook this recipe as instructed and after 3 to 3 1/2 hours, check on it. If it seems like the edges may be slightly burning, turn it off.
Can I cook this recipe on low instead of high temperature?
Yes. If you do this, set the temperature for low and cook for 7-8 hours.
Do I need to add water to my slow cooker?
Not for this particular recipe! Since beef broth and the liquid from the canned tomatoes are used, you will not need any water added here.
Can I use my slow cooker with raw meat?
Sometimes, yes. For this recipe though, you need to brown the beef on the stovetop before putting it into the cooker.
What do you eat with taco soup?
This soup would be perfect served alongside some fresh homemade keto tortillas or the chips from this keto nacho recipe.
How do I store the leftovers?
Refrigerator Storage: Store in an airtight container without garnishes and eat within 5 days, reheating on the stovetop or microwave before eating.
Freezer Storage: Store in an airtight container without garnishes. The soup will remain fresh in the freezer for up to 2 months. Thaw in refrigerator overnight before reheating on the stovetop.
How many carbs are in each serving?
A serving of this taco soup (equivalent to 3/4 cup of soup) contains 4.3 grams of net carbs.
For the full nutrition information, including calories, total carbs, fat, and protein, you can find the nutrition label below the recipe instructions within the recipe card.
What diets is this recipe compliant with?
- Keto and Low-Carb: With only 4.3 grams of net carbs per serving, this is a great keto-friendly and low-carb recipe.
- Primal: The ingredients in this recipe follow primal guidelines.
- Gluten-Free and Grain-Free: Free of wheat, barley, rye, and other gluten-containing products, this keto-friendly soup is free from gluten and grains.
- Nut-Free: There are no peanuts or tree nuts used within this recipe.
- Egg-Free: This taco soup recipe does not require the use of eggs.
- Sugar-Free and Sweetener-Free: Neither sugar nor added sweeteners are not used to season this soup.
How to make slow cooker keto taco soup from scratch
In a large pan over medium heat, cook ground beef until browned. Drain excess grease.
To slow cooker, add browned ground beef, cubed cream cheese, canned tomatoes with green chiles, chili powder, cumin, paprika, pepper, salt, and red pepper flakes.
Stir to combine ingredients. Add beef broth and heavy cream and stir again.
Set slow cooker to high for 4 hours.
After cooking, stir the taco soup before serving in bowls and topping with desired garnishes.
More easy and delicious keto soup recipes
Looking to dig in to some more keto-friendly soup dishes? Try out these popular favorites:
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Slow Cooker Taco Soup
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours, 20 minutes
- Yield: 10 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
This Keto Slow Cooker Taco Soup requires just 20 minutes of prep time and combines low-carb ingredients that result in a delicious soup that’s flavorful and keto-friendly. All you have to do is brown your ground beef on the stovetop, add all ingredients to your slow cooker insert, set it to cook on high, before garnishing and serving!
Ingredients
Soup:
- 2 lbs ground beef
- 16 oz cream cheese, softened, cubed
- 10 oz canned no-salt-added diced tomatoes with green chiles
- 1 tbsp + 1 tsp chili powder
- 1 tbsp cumin
- ½ tsp paprika
- ½ tsp pepper
- ½ tsp salt
- ¼ tsp red pepper flakes
- 3 cups (24 oz) beef broth
- 2 tbsp (30 mL) heavy whipping cream
Optional Garnishes:
- 3 tbsp (45g) sour cream
- 2 tbsp (~2g) fresh cilantro
- ¼ cup (28g) shredded sharp cheddar cheese
Instructions
- In a large pan over medium heat, cook ground beef until browned. Drain excess grease.
- To slow cooker, add browned ground beef, cubed cream cheese, canned tomatoes with green chiles, chili powder, cumin, paprika, pepper, salt, and red pepper flakes. Stir to combine ingredients. Add beef broth and heavy cream and stir again.
- Set slow cooker to high for 4 hours. After cooking, stir the mixture before transferring soup to bowls and top with desired garnishes.
Recipe Notes:
Ground Beef Substitution: Any other ground meat should work just fine here. Alternatives that I would recommend would be ground turkey, chicken, or pork.
Beef Broth Substitution: Chicken broth or vegetable broth can be substituted in for beef broth at a 1:1 ratio.
Cooking On Low Instead Of High Temperature: If you want to cook your soup on low temperature in your slow cooker, set it to cook for 7-8 hours.
Net Carbs: A serving of this taco soup (equivalent to 3/4 cup of soup) contains 4.3 grams of net carbs.
Refrigerator Storage: Store in an airtight container without garnishes and eat within 5 days, reheating on the stovetop or microwave before eating.
Freezer Storage: Store in an airtight container without garnishes. The soup will remain fresh in the freezer for up to 2 months. Thaw in refrigerator overnight before reheating on the stovetop.
Keywords: keto taco soup recipe, keto slow cooker taco soup, keto taco soup crockpot, low carb taco soup
Photo credit: Jess Larson
lisa kaminsky says
OMG! this is soooo Delicious! I did change a few things, I don’t like ciles or chunky tomatoes so i left them out and used taco seasoning instead of all the individual ingredients. Thank you for the recipe!
Channa says
The BEST keto taco soup recipe I’ve had so far. I put fresh cilantro, fiesta cheese blend, and sour cream on it. I’ll definitely make this recipe again!
★★★★★
Sara Nelson says
I’m so glad you enjoyed, Channa!
Brittany Allen says
Perfect recipe and very forgiving. I am a lazy “chef”, had a series of small errors, and this dish still turned out fantastic. I had 2.25 pounds of ground beef instead of 2. I also used beef stock, not broth …I also used the entire carton which was 4 instead of 3 cups. My kid ate three ounces of the cream cheese during prep, and then I could only find a 14oz can of diced tomatoes/chili’s so I eyeballed how much to dump in. And then….I used my instapot on the soup setting instead of a slow cooker. I garnished with a blob of sour cream, sprinkles of cheddar, and a lot of cilantro because cilantro is my favorite with tacos. I feel like you could easily alter the recipe to fit your tastes (more/less creamy, spice level, more/less broth) without changing the great flavor. I think I’m going to pre-measure the spices to have packets on hand so my kids can even throw this together real quick!
★★★★★
Sara Nelson says
So glad you enjoyed, Brittany! I love the idea of pre-measuring the spices to have on-hand so you can quick whip this together!
Donnie says
Is this recipe spicy? If so is there a way to make it less spicy without ruining the flavor?
Sara Nelson says
It’s not too spicy! But, you can decrease the spiciness by omitting the red pepper flakes. Enjoy!
Linda says
this was really good!
★★★★★
Keely says
Have you ever had success making this on the stovetop?
Sara Nelson says
Hi, Keely! I haven’t tried this recipe on the stovetop, but I’d venture to say that you could cook it on medium-low heat for 1 hour and it’ll come out tasting delicious! If you go this route, I’d love for you to report back on how it went! ?
Keely says
I’m trying tonight! I’ll let you know!