Creamy Taco Soup
All the flavors of taco night in a creamy, spiced beef soup — no beans, no corn, and topped however you like.
Nutrition per serving
1¼ cups- Net carbs
- 6g
- Calories
- 527kcal
- Protein
- 28g
- Fat
- 43g
- Total carbs
- 8.1 g
- Fiber
- 2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken taco soup: Whole chicken thighs simmered in the spiced broth, then shredded — a little lighter than beef and just as creamy.
- Soften the onion and pepper in the oil for 5 minutes, then add the garlic and spices for 1 minute.
- Add the tomatoes, broth and whole chicken thighs and simmer 20–25 minutes, until the chicken reaches 165°F (74°C). Shred it with two forks, return it to the pot and stir in the cream cheese.
Dairy-free: Coconut milk makes the broth creamy instead of cream cheese. Top it with avocado and cilantro (and a squeeze of lime) rather than cheese and sour cream.
- Stir in the coconut milk instead of the cream cheese and simmer 2–3 minutes. Serve with the avocado and cilantro, skipping the cheddar and sour cream.
Spicy chorizo: Half a pound of Mexican chorizo browned with the beef, plus fresh jalapeños, for a smokier, spicier pot.
- Brown the chorizo with the beef, onion, pepper and jalapeños until no pink remains (160°F/71°C). Chorizo releases a lot of red fat — spoon off all but about 1 tablespoon.
- If your chorizo is very spicy, halve the chili powder.
- Soup
- Toppings
- Nice to have (optional)
- Soup
- Toppings
- Also add
- Nice to have (optional)
- Soup
- Toppings
-
1 cup shredded cheddarleave out - Nice to have (optional)
- Soup
- Toppings
- Also add
- Nice to have (optional)
Estimated cost $18.43 for 6 servings ($3.07 each) · how we estimate
Instructions
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Brown the ground beef with the onion and bell pepper in a large pot over medium-high heat, breaking up the meat, for 8–10 minutes until no pink remains (160°F/71°C) and the vegetables are soft. Spoon off excess fat, leaving about 1 tablespoon.
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Add the garlic, chili powder, cumin, smoked paprika, oregano and salt and stir for 1 minute until the spices smell toasty — this blooms their flavor.
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Pour in the tomatoes with their juices and the broth. Bring to a boil, then lower the heat and simmer uncovered for 15 minutes.
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Turn the heat to low and add the cream cheese. Stir 3–4 minutes until it melts completely into a smooth, creamy broth. Taste and adjust the seasoning.
-
Ladle into bowls and top with cheddar, plus sour cream, avocado and cilantro if you like.
Tips for success
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Packet taco seasonings often contain starch and sugar; the homemade spice mix keeps the carbs down and lets you control the heat. - If the cream cheese is cold from the fridge, whisk it with a ladle of hot broth in a bowl first so it melts in without lumps.
- Top with chunky guacamole or pico de gallo, or crumble a few pork rinds on top for crunch.
Nice to have, not needed
- Crushed pork rinds on top add a tortilla-chip crunch — the soup is creamy and filling without them.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Reheat over medium heat, whisking if the broth looks grainy, then add the toppings.
Prep tip: Freeze in single portions without toppings; add the cheese, avocado and sour cream fresh.
Refrigerate up to 4 days or freeze up to 3 months. The broth may look slightly grainy after thawing; whisk it as it reheats.
Variations
3 variations, each with its own ingredients and macrosChicken taco soup
ProteinWhole chicken thighs simmered in the spiced broth, then shredded — a little lighter than beef and just as creamy.
- ground beef (80/20) → boneless, skinless chicken thighs
- + 1 tbsp avocado oil
6 g net · 397 kcal · 31 g protein · 27 g fat · ≈$2.39 per serving (same net carbs as the original)
Dairy-free
DietCoconut milk makes the broth creamy instead of cream cheese. Top it with avocado and cilantro (and a squeeze of lime) rather than cheese and sour cream.
- cream cheese → canned coconut milk
- no shredded cheddar
4.4 g net · 398 kcal · 22 g protein · 32 g fat · ≈$2.66 per serving (−1.6 g net carbs vs the original)
Spicy chorizo
FlavorHalf a pound of Mexican chorizo browned with the beef, plus fresh jalapeños, for a smokier, spicier pot.
- ground beef (80/20) → ground beef (80/20)
- + 8 oz fresh Mexican chorizo
- + 2 jalapeños
7.6 g net · 545 kcal · 27 g protein · 45 g fat · ≈$3.04 per serving (+1.6 g net carbs vs the original)
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Pin this recipe to your keto board so it’s there when you plan next week.
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