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zoomed in picture of slow cooker taco soup with a dollop of sour cream, grated cheddar cheese and a sprinkle of fresh parsley

Slow Cooker Taco Soup


  • Author: Sara Nelson
  • 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

  1. In a large pan over medium heat, cook ground beef until browned. Drain excess grease.
  2. 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.
  3. 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

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