Keto Taco Soup made with ground beef, taco seasoning, Rotel tomatoes, cream cheese, cheddar, ranch mix, and beef broth. Cozy, creamy, and low-carb.
I always say recipes come to you in the weirdest moments, and this Keto Taco Soup definitely arrived during one of those “life is chaotic, let’s just hope dinner works out” days. I remember it was right after we came home from a chilly weekend trip—one of those road trips where you’re not sure if you laughed more or complained more. You know the type. I was exhausted, slightly grumpy, and craving something that felt like a warm hug without being a total carb bomb.
I grabbed what I had on hand: ground beef, a packet of ranch mix that had been sitting in the pantry since… honestly I don’t even know, and a couple cans of Rotel. And for some reason—maybe I was delirious or maybe it was fate—I thought, “Let’s attempt a Keto Taco Soup and see if the universe smiles at me today.”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
When the slow cooker lid finally came off and that cheesy cloud of steam puffed out, I swear it reminded me of my grandma’s kitchen on those random weekday afternoons when she’d make something that wasn’t even fancy but tasted like pure comfort. Funny how food does that, right? My husband wandered in, sniffed the air dramatically like he was trying to solve a mystery, and literally said, “Whatever that is, I’m claiming the first bowl.” And honestly… fair. I would’ve done the same.
And maybe this sounds silly, but the first spoonful of that Keto Taco Soup genuinely felt like the universe finally tossing me a little win after a long week. Have you ever had that moment where food makes you exhale in relief? Yeah. That.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Keto Taco Soup Recipe?
The funny thing about this Keto Taco Soup is that it doesn’t act like a keto recipe. It’s not pretending to be something else, it just is what it is—creamy, cheesy, a little spicy, and ridiculously comforting. You know how some low-carb dishes taste like they’re missing a soul? This soup, thankfully, has one.
It has this cozy, “sit down and breathe for a minute” kind of energy. And I kinda love that it straddles that line between indulgent and practical. The taco seasoning gives it a familiar Tex-Mex vibe, while the cream cheese makes it feel luxurious… but in a weekday way. Plus, it’s one of those dishes that tastes even better the next day (I don’t know the science behind that, but if someone does, tell me).
And maybe this is just me being dramatic, but there’s something satisfying about throwing everything into a pot and walking away like you’re the main character in a cooking montage.
Ingredient Notes:
Before you dump everything into your crock pot like a chaotic kitchen witch (no judgment—I do this too), here’s my very human, slightly biased rundown of the ingredients that make this Keto Taco Soup such a gem.
-
Ground beef: I lean toward 80/20 because flavor matters, but honestly use whatever you’ve got. As long as you drain it, you’re golden.
-
Ranch dressing mix: I used to think ranch packets were suspicious, but now I appreciate them the way millennials appreciate houseplants. It brings tangy depth.
-
Rotel: Let’s be honest—Rotel is doing half the heavy lifting here. The tomatoes + green chilies just know what they’re doing.
-
Taco seasoning: I once tried making my own and it tasted like sadness, so now I just grab whatever’s on sale.
-
Beef broth: Unsalted is your friend unless you enjoy guessing games involving sodium.
-
Cream cheese: Slice it so it melts easier. Otherwise you’ll be poking big blobs of cheese later like, “Why are you like this?”
-
Cheddar cheese: Sharp cheddar brings drama. Mild cheddar brings comfort. Choose your energy.
How To Make Keto Taco Soup?
Let’s cook this Keto Taco Soup together—well, virtually. But imagine I’m next to you, leaning on the counter with a coffee and giving the occasional dramatic commentary.
Step 1: Brown the Beef
Heat a skillet and brown your ground beef until there’s no pink left. Break it up into little pieces—trust me, nobody wants giant meat chunks unless we’re making meatballs (which… we’re not). Drain the extra grease unless you want a shiny soup surface. Then toss the beef into your slow cooker.
Step 2: Add the Good Stuff
Pour in your taco seasoning, ranch packet, Rotel (don’t drain it!), and beef broth. Stir it like you’re pretending you know exactly what you’re doing. Pop the lid on and let it cook on LOW for 6–8 hours, which gives you plenty of time to live your life, contemplate your choices, or binge a show you said you’d quit watching.
Step 3: Make It Creamy
Toward the end, add your cream cheese cubes and shredded cheddar. Stir until everything melts into velvety goodness. If it takes a little longer to melt, no stress—mine sometimes does too. This is a “go with the flow” kind of soup.
Storage Options:
This Keto Taco Soup is basically a gift to future-you. Stick leftovers in the fridge for up to 4 days, and honestly, I think it tastes better on day two. The flavors just… harmonize.
Freezing? Totally works. Freeze it for up to 3 months, thaw overnight, and reheat gently. If it looks a little separated at first, don’t panic—give it a stir and let the cheese trust the process.
Variations and Substitutions:
One of the reasons I love making Keto Taco Soup is because it’s endlessly forgiving—kind of like that one friend who never judges you for running late.
Want To Save This Recipe?
-
Want it hotter? Add jalapeños or chipotle peppers. Live dangerously.
-
Want it mild? Swap Rotel for plain tomatoes.
-
Not keto? Add corn or beans. Yes, really.
-
Want veggies? Bell peppers or cauliflower rice are perfect.
-
Different protein? Turkey, chicken, or even spicy sausage works.
-
Dairy-free? Coconut cream surprisingly works. Who knew?
What to Serve with Keto Taco Soup?
Here’s where you can have a little fun. Depending on your mood—and whether you’re staying low-carb—try pairing it with:
-
Keto tortilla chips (DIY if you’re feeling extra)
-
A simple green salad
-
Cauliflower rice
-
Fresh avocado slices
-
Cheesy keto biscuits
Confession: I once topped mine with crushed pork rinds because I wanted crunch and… it was weirdly amazing.
Frequently Asked Questions:
Is Keto Taco Soup spicy?
A bit. Enough to say hello, not enough to ruin your evening. Unless you use the hot Rotel—that one doesn’t play.
Can I make it on the stovetop?
Definitely. Just simmer everything for about 35 minutes before adding the cheeses. Easy-peasy.
Why isn’t my cream cheese melting?
Either it went in too cold or it’s being stubborn (it happens). Cube it next time and stir a little more. It’ll come around.
If you give this Keto Taco Soup a try, truly—I’d love to hear how it went. Did you tweak something? Did your family devour it before you sat down? Did you add something wild like jalapeños or, I don’t know, olives? (Actually don’t tell me if it’s olives—I’m still recovering from a past olive trauma.)
Either way, tell me everything.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Keto Taco Soup
Ingredients
- 2 lb ground beef
- 1 1-oz packet ranch dressing mix
- 2 10-oz cans Rotel diced tomatoes and green chilies undrained
- 3 tbsp southwestern or taco seasoning such as Mrs. Dash Southwest Chipotle
- 4 cups unsalted beef broth
- 1 8-oz package cream cheese softened and cubed
- 1 8-oz package shredded cheddar cheese
Instructions
Cook the Ground Beef
- In a large skillet set over medium-high heat, cook the ground beef until it is no longer pink. Break the meat into small pieces as it cooks to ensure even browning. Once fully cooked, drain the excess grease and transfer the meat to a 6-quart slow cooker.
Add Seasonings and Liquids
- To the slow cooker, add the taco seasoning, ranch dressing mix, undrained Rotel tomatoes, and beef broth. Stir gently to combine all ingredients. Cover the slow cooker with its lid and cook on LOW heat for 6 to 8 hours, allowing the flavors to develop fully.
Incorporate the Cheeses
- Approximately 20 minutes before serving, add the cubed cream cheese and shredded cheddar cheese to the slow cooker. Stir until the cheeses are completely melted and the soup has a smooth, creamy consistency. Adjust seasoning as desired.
Notes
- Choose ranch dressing mix and taco seasoning labeled certified gluten-free, as some brands include wheat-based thickeners.
- Rotel, beef broth, cream cheese, and cheddar cheese are generally gluten-free, but always verify brand labels to avoid cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
