Keto taco soup may be the perfect soup recipe. It’s easy-to-make, supremely satisfying, and can be adapted to the Crock-Pot or Instant Pot easily. (Plus, you can make it freezer-friendly for a super quick keto meal.)
However, there’s one catch — We’ll have to skip the beans, corn, and tortilla chips that are often lurking in taco soup. With this keto taco soup recipe, they won’t be necessary anyway.
With the recipe, we stuck with the most accessible cooking method: the stovetop. However, it is easy to make this in your slow cooker or Instant Pot as well:
Keto Taco Soup in the Crock-Pot Slow Cooker
Simply brown the beef on the stovetop, then add it to the slow cooker with all of the other ingredients. Cook on high for 3-4 hours or on low for 6 hours.
Instant Pot Keto-friendly Taco Soup
Using the saute function on your Instant Pot, brown the beef and cook the onions and garlic. Then, add and mix in the remaining ingredients.
Manually set the pressure on high for 10 minutes with natural release.
⬇️ Read the full recipe with a full nutrition breakdown of this Creamy Keto Taco Soup ⬇️
16-ounce ground beef
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 medium green bell pepper, diced
10 ounce canned tomatoes with green chile
1 cup heavy cream
2 tablespoons taco seasoning (recipe here)
Salt and pepper to taste
2 cups beef broth
1 medium avocado, cubed
4 tablespoons sour cream
4 tablespoons cilantro, chopped
Nutrition Summary: This makes a total of 6 servings of Keto Taco Soup. Each serving comes out to be 470 calories, 37.1g fat, 6.7g net carbs, and 24.7g protein.
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