Description
A rich and flavorful Keto Taco Soup that combines ground beef, southwestern seasoning, and creamy cheeses. This slow-cooked soup is perfect for low-carb and keto diets, offering a hearty meal with bold Mexican-inspired flavors. Ideal for meal prepping or cozy dinners, it uses simple ingredients and slow cooker convenience.
Ingredients
Scale
Main Ingredients
- 2 lb ground beef
- 1 (1-oz) package ranch dressing mix
- 2 (10-oz) cans Ro*tel diced tomatoes and green chilies, undrained
- 3 Tbsp southwestern seasoning or taco seasoning (e.g., Mrs. Dash Southwest Chipotle)
- 4 cups unsalted beef broth
- 1 (8-oz) package cream cheese
- 1 (8-oz) package shredded cheddar cheese
Instructions
- Cook the Ground Beef: In a large skillet, cook the ground beef over medium-high heat until it is no longer pink, ensuring it is thoroughly cooked. Drain any excess grease to reduce fat content, then transfer the cooked meat into a 6-quart slow cooker.
- Combine Seasonings and Liquids: Add the ranch dressing mix, taco or southwestern seasoning, undrained diced tomatoes with green chilies, and unsalted beef broth into the slow cooker with the ground beef. Stir gently to combine all ingredients evenly.
- Slow Cook the Soup: Cover the slow cooker and cook the mixture on low heat for 6 to 8 hours. This slow cooking process allows the flavors to meld beautifully into a hearty soup.
- Add Cheeses and Finish: About 10 to 15 minutes before serving, add cream cheese and shredded cheddar cheese to the slow cooker. Stir continuously until the cheeses melt completely into the soup, creating a creamy texture. Optionally garnish with fresh cilantro before serving for added freshness.
Notes
- Using unsalted beef broth helps control sodium levels; adjust seasoning accordingly.
- For a spicier soup, add additional chopped jalapeños or a dash of hot sauce.
- If you prefer a thicker soup, you can dissolve a small amount of xanthan gum or blend a portion of the soup and stir back in.
- Garnish ideas include avocado slices, sour cream, or fresh cilantro for extra flavor.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American, Mexican-inspired
