Dinner

Best Keto Taco Soup in Your Crockpot Recipe

Byanna orden November 9, 2025November 9, 2025

Introduction

This keto taco soup is a hearty, flavorful meal perfect for any day of the week. Made in a slow cooker, it combines the bold spices of tacos with a creamy, comforting broth everyone will love. Whether you’re keto or not, this soup is a satisfying and easy recipe to try.

A white bowl filled with creamy, orange-tinged soup with visible small chunks of tomato and beans throughout. On top, there is a dollop of white sour cream in the center, surrounded by green slices of fresh avocado, thin rings of purple-red onion, and chopped green onions. A silver spoon is placed in the soup near the edge of the bowl. In the background, there is a white marbled surface with a red bowl containing round tortilla chips and a white folded napkin visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
1 small onion, diced
3 cloves garlic, minced
8 oz. cream cheese, softened
1/2 cup fresh cilantro, chopped
2 (10 oz.) cans Rotel with green chiles
4 cups beef broth
Optional toppings: shredded cheese, jalapeno, avocado

Instructions

Step 1: In a small bowl, mix chili powder, garlic powder, cumin, onion powder, dried oregano, paprika, salt, and pepper to make the taco seasoning blend. Alternatively, use 2 tablespoons of premade taco seasoning.
Step 2: In a skillet over medium heat, cook ground beef, diced onion, and minced garlic until beef is browned. Drain the grease and return the skillet to low heat.
Step 3: Stir the taco seasoning into the meat mixture. Add the cream cheese and stir until melted and well combined.
Step 4: Transfer the meat mixture to your slow cooker. Add chopped cilantro, Rotel cans (with juice), and beef broth. Stir to combine.
Step 5: Cover and cook on low for 4 hours or on high for 2 hours.
Step 6: Serve hot with your choice of optional toppings such as shredded cheese, jalapeno slices, or avocado chunks. Enjoy!

Tips & Variations

You can use mild Rotel or fire-roasted tomatoes if you prefer less spice, especially for kids.
An onion chopper can save time when dicing onions and garlic.
Use 85/15 ground beef for the best texture, or substitute ground turkey for a leaner option.
Try adding extra red pepper flakes or jalapenos if you like it spicier.
This soup also works well in an Instant Pot following similar steps with a 5-minute pressure cook and natural release.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a creamy, orange-colored soup topped with sliced green jalapeños and bits of ground meat and vegetables floating on top. A silver spoon rests inside the bowl while a light blue ladle holds a portion of the soup closer to the camera, revealing layers of diced red tomatoes, ground meat, and green herbs. In the background, a white plate holds shredded cheese and more jalapeño slices, all set on a white marbled surface with a stainless steel Crock-Pot slow cooker partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can prepare this soup on the stove by cooking the beef and combining all ingredients in a pot. Simmer on low heat for about 30 minutes, stirring occasionally, until flavors meld.

Is this recipe suitable for meal prepping?

Absolutely! This taco soup stores well and tastes even better the next day, making it an ideal meal prep option for easy lunches or dinners throughout the week.