What Makes This Recipe So Good
This keto taco soup is so incredibly delicious I guarantee even the non-keto people in your life will love it. Flavorful seasonings; tender ground beef or sausage; creamy, cheesy broth… This soup is everything you love about tacos in a keto, low carb, highly comforting form.High in protein and fat, and super low in carbs, this a perfect, stress-free, quick and easy keto meal, whether you’re new to this way of eating or you waved goodbye to carbs and sugars a long time ago. It’s super satisfying and it won’t leave you feeling empty and wishing for more.Meal preppers, rejoice! This is a great make-ahead option. Seriously! It keeps well as long as you let it cool completely and then refrigerate it in an airtight container up to 5 days. It tastes just as good the next day, and reheating is a breeze. Just pop a serving in the microwave or reheat it over the stovetop, stirring occasionally.If freezer meals are your thing, you can totally make a big batch of keto taco soup and freeze it for months at a time. Again, let it cool completely before sealing it in airtight containers or freezer-safe plastic bags. If you’re using bags, lay them flat on a shelf until the soup is frozen solid, and then you can stand or stack them as needed to maximize space.
Key Ingredients
Taco Seasoning – If you’ve got a store-bought seasoning you love, it’ll totally work here, BUT I will say this is a great way to use my recipe for a homemade keto taco seasoning! I prefer to make my own because it’s 1) cheaper, 2) super easy, 3) definitely free from any sneaker sugars or carbs or thickeners. If you’ve never read the ingredients list on a store-bought packet of taco seasoning, highly encourage you to sneak a peek next time you’re shopping. Rotel – Essentially a can of diced tomatoes and green chilies, Rotel comes perfectly seasoned so you can just dump it right into the taco soup. I generally opt for the traditional version, but you can find Rotel in hot, fire-roasted, and cilantro lime varieties, any of which would be delicious in this soup! You can also get the classic in a no-salt-added variation which is really nice if you’re watching your salt intake.
Chef’s Tips
For a little low-carb crunch, cut low-carb tortillas into tortilla chip shapes or tortilla strips and bake them until crispy. For a keto version, try baking or air frying cut up Egglife Wraps. It can take a little practice to get either version just right, but it’s a great way to mix up the textures a little!If you’d like an extra boost of nutrients (plus a decent helping of collagen) then use bone broth instead of one (or both) cup(s) of beef broth! I’ve got a great recipe for homemade Instant Pot bone broth that would work perfectly here.Though it’s faster on the stovetop, keto taco soup can also be cooked in the Crockpot! Follow step 1 as written on the recipe card. Transfer everything from the skillet to the Crockpot, and add everything else in. Cook on low for 6 hours or high for 3, and whisk it really well to make sure everything is melted and well-distributed.Feel free to tweak the consistency to your liking. If the soup is too thick, you can add more broth in 1 tablespoon increments. If it’s too thin, just let it simmer until the liquid reduces a little.
More Keto Recipes You’ll Love
Keto Big Mac Burger SaladKeto Stuffed PeppersWhole30 Chicken Burrito Bowls (Keto, Paleo)Perfect Keto Charcuterie BoardKeto Orange Chicken
