Here’s a Cheesy Keto Taco Soup recipe with detailed FAQs for you:

🥣 Cheesy Keto Taco Soup

A creamy, cheesy, and low-carb taco-inspired soup that’s rich in flavor, quick to make, and perfect for cozy dinners.

⭐ Ingredients

• 1 lb (450g) ground beef (or ground turkey/chicken)
• 2 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium bell pepper, chopped (optional, low-carb friendly)
• 1 can (10 oz) Rotel diced tomatoes with green chilies (or regular diced tomatoes)
• 2 cups beef broth (or chicken broth)
• 4 oz cream cheese, softened & cubed
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese (plus more for topping)
• 2 tbsp taco seasoning (homemade or store-bought, sugar-free)
• Salt & pepper to taste
• Optional garnishes: sour cream, jalapeños, avocado slices, fresh cilantro

🔪 Instructions

1. Cook meat – In a large pot, heat oil over medium heat. Add ground beef and cook until browned. Drain excess grease if needed.
2. Sauté veggies – Add onion, garlic, and bell pepper. Cook until softened, about 3–4 minutes.
3. Season – Stir in taco seasoning and cook for 1 minute to release flavors.
4. Add base – Pour in broth and diced tomatoes. Stir and bring to a simmer.
5. Make it creamy – Reduce heat to low. Add cream cheese and heavy cream, stirring until smooth.
6. Add cheese – Stir in cheddar cheese until melted and fully incorporated.
7. Taste & adjust – Add salt and pepper as needed.
8. Serve – Ladle into bowls and top with your favorite garnishes.

🍴 Serving Suggestions

• Garnish with fresh cilantro, diced avocado, or jalapeño slices.
• Serve with low-carb tortillas, cheese crisps, or pork rinds for dipping.
• Add a squeeze of lime for brightness.

❓ FAQs – Cheesy Keto Taco Soup

Q1: Can I make this soup ahead of time?
Yes! It keeps well in the fridge for up to 4 days. The flavors get even better overnight.

Q2: Can it be frozen?
Yes, but since it’s creamy, the texture may change slightly when reheated. Freeze in airtight containers for up to 2 months. Reheat slowly on low heat.

Q3: Can I use chicken instead of beef?
Absolutely. Ground chicken or turkey works well. For shredded chicken, add cooked chicken after the broth step.

Q4: Is this soup spicy?
It depends on your choice of tomatoes and taco seasoning. Use mild Rotel and seasoning for a kid-friendly version, or add extra chili powder/jalapeños for heat.

Q5: How do I make it thicker?
Simmer uncovered to reduce liquid or add extra cream cheese/shredded cheese.

Q6: Can I make it in a slow cooker?
Yes. Brown the meat first, then add all ingredients (except cheese & cream). Cook on low for 4–6 hours. Stir in cheese and cream before serving.

Q7: How many carbs per serving?
On average, 5–7g net carbs per serving (depending on veggies and tomatoes used).

Q8: Can I use pre-shredded cheese?
It works, but freshly shredded melts smoother since pre-shredded cheese has anti-caking agents.

Would you like me to also create a one-pot Instant Pot version of this keto taco soup for quicker cooking?