Crockpot Keto Taco Soup

Creamy, hearty, and full of bold taco flavor—this crockpot keto taco soup has become one of those recipes I find myself making on repeat. The slow cooker does all the heavy lifting, and by the time dinner rolls around, your kitchen smells incredible and you’ve got a cozy bowl of comfort waiting. It’s rich, cheesy, and satisfying in all the right ways, without the carbs that usually come along with taco-inspired meals.

One of my favorite things about this dish is that it feels like comfort food while still fitting right into your low-carb lifestyle. Whether you’re meal-prepping or you just love having dinner simmering away while you check off your to-do list, this recipe is such a win. It’s a delicious option when you want something warm and filling, and it holds up so well for leftovers—perfect for busy weeks.

I also love that the ingredients are super simple. Think ground beef, broth, taco seasoning, and creamy goodness blended into a dreamy bowl of flavor. It fits seamlessly into keto friendly soups and works beautifully for anyone craving crockpot low carb taco soup that doesn’t skimp on flavor. You won’t miss the tortillas or beans here—this version brings all the taco vibes in the most nourishing way.

Whether this becomes a weekend favorite or part of your rotation of low carb crockpot soup ideas, it’s one of those dishes that checks all the boxes: easy, hands-off cooking, crowd-pleasing flavor, and perfect for those cozy nights in. Once you try it, it just might sneak into your lineup of go-to crock pot low carb meals—especially during chilly months when low carb soup recipes and keto soups and stews are lifesavers.

Why You’ll Love It

• Rich, creamy, cozy goodness: Every spoonful is velvety, flavorful, and comforting—like taco night met your favorite creamy stew and they made the perfect keto-friendly combo.
• Minimal effort, maximum payoff: Toss it in the slow cooker and walk away. Dinner practically makes itself, which is why it’s become one of my go-to crock pot low carb meals.
• Perfect for meal prep: This soup tastes even better the next day, making it ideal for prepping lunches or easy weeknight dinners when you need low carb soup recipes ready to go.
• Customizable toppings make it fun: Add shredded cheese, sour cream, jalapeños, avocado, or a sprinkle of cilantro. Everyone can build their bowl just the way they like it.
• Comfort food without the carbs: You get all the flavor and satisfaction of taco night in a warm, hearty slow-cooked bowl—perfect for anyone craving keto soups and stews that don’t feel restrictive.

Ingredient List

For the Soup

• 1 lb ground beef
• 1 small onion, diced
• 3 cups beef broth
• 1 (10 oz) can Rotel (diced tomatoes + green chilies)
• 1 (8 oz) block cream cheese, softened and cubed
• 1 cup heavy cream
• 2 tbsp taco seasoning (sugar-free)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper, to taste

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Sliced jalapeños
• Fresh cilantro
• Diced avocado

Ingredient Notes

• Ground beef: I love using 80/20 ground beef because the extra fat gives this crockpot keto soup a richer flavor and keeps it super satisfying.
• Rotel: This adds the perfect heat and tang. If you like things spicier, use the hot version—such a game-changer for adding bold taco vibes.
• Taco seasoning: Make sure it’s sugar-free to keep things keto. I often use my homemade blend, but your favorite store-bought low-carb version works too!
• Cream cheese: Don’t skip the cream cheese! It’s what makes this low carb taco soup thick, creamy, and irresistible.
• Heavy cream: This gives that silky finish—no watery soup here. You can use half-and-half if needed, but heavy cream keeps it extra indulgent.
• Beef broth: Use a rich, flavorful broth—homemade or a good-quality store brand makes all the difference in depth and taste.

Kitchen Equipment Needed

• Slow cooker: The star of this recipe—set it and let the flavors build all day. I love using my programmable Crockpot so dinner stays warm until I’m ready.
• Skillet: For browning the ground beef and sautéing the onion first. This step adds so much flavor and keeps the soup from getting greasy.
• Wooden spoon or spatula: Perfect for breaking up the meat and stirring everything together smoothly.
• Sharp knife + cutting board: For chopping onions and optional toppings like avocado and jalapeños.
• Measuring spoons and cups: To keep the seasoning just right—because balance is everything in a good taco soup!

Instructions

Step 1 — Prep your ingredients

• Dice the onion, slice any jalapeños or avocado for topping, and cube the cream cheese so it melts evenly.
• Measure out the taco seasoning, garlic powder, and smoked paprika so everything’s ready to go.
• Crack open the Rotel and have the beef broth nearby.
  Pro tip: Cubing the cream cheese into small pieces helps it melt smoothly into the soup without leaving clumps.

Step 2 — Brown the beef and soften the onion

• Heat your skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon.
• Once the meat starts to brown, add the diced onion and continue cooking until the beef is fully browned and the onion is translucent (about 4–6 minutes).
• Season the meat in the pan with a pinch of salt, pepper, and half of the taco seasoning to build flavor early.
• If there’s a lot of excess fat, spoon off a tablespoon or two — you want some fat to carry flavor but not a greasy soup.
  Pro tip: Browning builds flavor fast — don’t rush it. Let the beef get a little color before stirring; those browned bits are where the best flavor lives.

Step 3 — Layer into the slow cooker

• Transfer the browned beef and onions into the slow cooker.
• Add the Rotel (undrained), beef broth, the remaining taco seasoning, garlic powder, smoked paprika, and cumin. Stir to combine.
• Nestle the cubed cream cheese pieces on top — they’ll melt into the hot broth as it cooks.
• Cover and set the slow cooker to low for 4–6 hours or high for 2–3 hours depending on your schedule.

Step 4 — Finish the soup for creaminess

• About 20–30 minutes before serving, stir the soup well to help the cream cheese melt completely.
• Pour in the heavy cream and stir until fully incorporated and silky. Taste and adjust salt and pepper.
  Pro tip: If small flecks of cream cheese remain, use a whisk or an immersion blender for a few quick pulses to smooth things out — but only if you want a fully velvety texture.

Step 5 — Serve and garnish

• Ladle the soup into bowls and let everyone top their bowl how they like: shredded cheddar, a dollop of sour cream, sliced jalapeños, fresh cilantro, or diced avocado.
• For a little crunch without carbs, try pork rind crumbles or a sprinkle of chopped green onions.
• Serve hot and enjoy!

That’s it — easy, hands-off slow cooker magic that rewards you with a bowl of cozy, low-carb taco soup loaded with flavor.

Tips and Tricks for Success

• Brown the meat first — This step adds depth and prevents a greasy texture later. Slow cookers don’t brown, so you want that flavor upfront.
• Cube the cream cheese — Small pieces melt smoother and blend beautifully into the soup without clumping.
• Season in layers — Adding a little taco seasoning while browning the meat boosts the flavor in every bite.
• Stir halfway through (if you’re home) — Helps the cream cheese melt evenly, but don’t stress if you can’t—this soup is very forgiving.
• Adjust thickness to your liking — Too thick? Add a splash of broth. Too thin? Let it simmer uncovered for the last 20 minutes or add extra cream cheese.
• Taste before serving — Broth and seasoning blends vary, so a final pinch of salt or extra taco seasoning might be perfect for your taste buds.

Ingredient Substitutions and Variations

• Swap protein: Use ground turkey, shredded chicken, or ground pork instead of beef for a fun twist.
• Make it spicy: Stir in chopped jalapeños, poblano peppers, or a dash of hot sauce while cooking.
• Add veggies: Mushrooms, zucchini, or cauliflower rice work well for extra bulk without carbs.
• Dairy-free option: Replace cream cheese with full-fat coconut milk and use dairy-free cream—still rich and delicious.
• Change the broth base: Chicken broth works just as well if that’s what you have on hand.
• Turn it into a casserole: Reduce broth, add extra cheese, and bake in a dish for a cheesy keto taco casserole vibe.
• Milder version: Use mild Rotel or swap for plain diced tomatoes if you want less heat.

Serving Suggestions

• Top it like taco night: I love piling mine high with shredded cheddar, a dollop of sour cream, sliced jalapeños, and fresh cilantro. It gives every spoonful that taco-shop finish.
• Serve with avocado or guacamole: The creamy richness balances the spice perfectly—plus, healthy fats keep it keto and extra satisfying.
• Add a crunchy element: Pork rinds or cheese crisps on the side (or crumbled on top!) add that crunchy taco vibe without tortilla chips.
• Pair with a simple side salad: A crisp green salad with lime vinaigrette keeps the meal light and fresh—especially nice if you’re craving something bright alongside a creamy soup.
• Make a low-carb “taco bowl”: Spoon soup into a bowl, add lettuce, shredded cheese, and salsa on top. It turns into a cozy, soupy taco bowl moment—so good!

Storage and Reheating Instructions

• Refrigerate leftovers: Store in airtight containers for up to 4 days.
• Freeze for later: Works great frozen—store in freezer-safe containers up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat gently: Warm on low heat on the stove, stirring occasionally so the cream base stays smooth.
• Microwave option: Heat in short intervals (30–45 seconds), stirring in between to prevent separating.
• Adjust texture if needed: If soup thickens in the fridge, add a splash of broth or cream when reheating to bring back the perfect consistency.

Frequently Asked Questions

Can I make this on the stovetop instead of a crockpot?

Yes! Brown your meat and onion, then add all ingredients to a large pot. Simmer on low for about 30–40 minutes, stirring occasionally until everything is creamy and well-blended.

Can I use chicken instead of beef?

Absolutely—ground chicken, shredded chicken, or even ground turkey work wonderfully. Just be sure to season well so you still get that bold taco flavor.

Can I make this dairy-free?

You can! Swap the cream cheese for full-fat coconut milk and use a dairy-free cream alternative. The texture will still be rich and comforting.

How do I thicken the soup if it’s too thin?

Let it simmer uncovered for the last 20–30 minutes, or stir in a little extra cream cheese. Avoid adding flour or cornstarch to keep it keto.

Can I prep this ahead?

Yes! You can brown the beef and prep all ingredients the night before. Store in the fridge, then dump everything in the slow cooker the next morning.

Is this spicy?

It has a mild kick from the Rotel, but not overly spicy. Want more heat? Add jalapeños, chipotle powder, or hot sauce to taste.

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Did you try this recipe? I’d love to hear how it turned out for you—drop a comment or share your bowl with me!