Introduction:

If you’ve been on the lookout for a hearty, low-carb, and flavorful meal that’s also keto-friendly, look no further than this Cheesy Keto Taco Soup. This soup brings together the rich flavors of taco seasonings, ground beef, and a creamy, cheesy base, all while keeping things low-carb, making it perfect for those following the keto diet or anyone looking to enjoy a comforting bowl of soup without the guilt. Whether it’s for a cozy dinner, meal prep, or a delicious weeknight meal, this cheesy taco soup is sure to be a family favorite.

Packed with protein and healthy fats, this cheesy taco soup provides a satisfying, flavorful, and filling meal. Plus, it’s quick and easy to prepare—perfect for busy weeknights. The addition of cheese not only elevates the flavor profile but also adds to the creamy texture of the soup, making it irresistibly good. If you’re someone who loves the flavors of tacos but wants a healthy twist, this soup offers the best of both worlds.

Whether you’re following WW (Weight Watchers) or the keto diet, this recipe is fully customizable to fit your needs. Not only is it low-carb, but it’s also loaded with nutrients, making it a fantastic choice for anyone looking to make healthier meal choices without sacrificing flavor. This recipe can also be modified with a variety of protein options such as turkey, chicken, or even vegetarian versions using cauliflower rice or tofu.

Ingredients for Cheesy Keto Taco Soup:

For the Soup Base:

  • 1 lb ground beef (80-85% lean is recommended for flavor)
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) diced tomatoes with green chilies (preferably no added sugar)
  • 1 can (14 oz) beef broth (or chicken broth for a lighter taste)
  • 1/2 cup heavy cream (for creaminess)
  • 1 cup unsweetened almond milk (or any low-carb milk of your choice)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika (optional, for added depth)
  • Salt and pepper to taste

For the Cheesy Elements:

  • 2 cups shredded cheddar cheese (full-fat for best melt)
  • 1 cup shredded mozzarella cheese (for extra creaminess)
  • 1/2 cup cream cheese (softened)

Optional Toppings (for added flavor and texture):

  • Sliced jalapeños (for a spicy kick)
  • Chopped fresh cilantro (for garnish)
  • Sour cream (for a creamy finish)
  • Avocado slices (for extra healthy fats)
  • Shredded lettuce (for a fresh crunch)
  • Lime wedges (for a zesty garnish)
  • Crumbled bacon (optional, for extra flavor)

Instructions for Making Cheesy Keto Taco Soup:

Step 1: Brown the Ground Beef

Start by heating 1 tablespoon of olive oil in a large Dutch oven or pot over medium heat. Once the oil is hot, add 1 lb of ground beef. Use a wooden spoon to break up the meat as it cooks, ensuring it cooks evenly. Stir occasionally until the beef is fully browned and no longer pink (approximately 7-8 minutes). Once browned, drain any excess fat if necessary, depending on how lean your beef is.

Step 2: Sauté the Vegetables

To the browned beef, add 1 medium onion, finely diced, and sauté for 3-4 minutes until the onion softens and becomes translucent. Then, add 2 cloves of minced garlic and cook for an additional 1 minute, just until fragrant. These aromatics will enhance the overall flavor of the soup.

Step 3: Add the Seasonings

Once the onions and garlic are sautéed, it’s time to add the spices that will give your taco soup that signature taco flavor. Add 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and 1 teaspoon of smoked paprika (if using). Stir well to coat the beef and onions in the seasonings, letting them bloom and become fragrant, about 1-2 minutes.

Step 4: Add the Liquid Ingredients

Now it’s time to add the liquids. Pour in 1 can (14 oz) of beef broth, 1 can (10 oz) of diced tomatoes with green chilies (with juices), and 1 cup of unsweetened almond milk. Stir everything together until fully combined. The tomatoes with green chilies will add a subtle heat and tang to the soup, while the broth and almond milk will form the base of the creamy soup.

Step 5: Stir in the Cream and Simmer

Next, pour in 1/2 cup of heavy cream and add 1/2 cup of softened cream cheese. Stir well until the cream cheese melts into the soup, creating a smooth and creamy texture. Let the soup simmer over medium-low heat for about 10 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. The heavy cream and cream cheese will give the soup its rich, velvety texture, while the almond milk helps to lighten it up a bit.

Step 6: Add the Cheese

Once the soup has simmered and thickened, it’s time to add the cheese. First, stir in 2 cups of shredded cheddar cheese and 1 cup of shredded mozzarella cheese. These cheeses will melt beautifully into the soup, making it creamy and cheesy. Stir until the cheese is fully melted and incorporated. At this point, taste the soup and adjust the seasoning with salt and pepper to your preference.

Step 7: Simmer Until Thickened

Let the soup continue to simmer for another 5-10 minutes. During this time, the soup will thicken slightly, and the flavors will meld together. If the soup becomes too thick, you can add a little more almond milk or broth to reach your desired consistency.

Step 8: Serve and Add Toppings

Once the soup has reached the perfect thickness and flavor, it’s time to serve! Ladle the cheesy taco soup into bowls and add your favorite toppings. Top each bowl with sliced jalapeños, chopped cilantro, a dollop of sour cream, avocado slices, a handful of shredded lettuce, and a squeeze of lime juice. You can also add crumbled bacon for extra flavor and crunch.

Nutritional Information (Per Serving):

This recipe makes approximately 4 servings. Below is the nutritional breakdown per serving:

Calories: 380
Fat: 30g
Protein: 25g
Total Carbohydrates: 7g
Fiber: 2g
Net Carbs: 5g
Sugar: 4g
Cholesterol: 120mg
Sodium: 600mg
Calcium: 300mg

WW SmartPoints Breakdown:

For those following the WW (Weight Watchers) program, this Cheesy Keto Taco Soup is a great option, with a low SmartPoints value that makes it easy to fit into your daily allowance. Here’s the breakdown:

  • SmartPoints per Serving (WW Green Plan): 8 SmartPoints
  • SmartPoints per Serving (WW Blue Plan): 6 SmartPoints
  • SmartPoints per Serving (WW Purple Plan): 4 SmartPoints

Given its low-carb nature and high protein content, this cheesy taco soup offers a filling and satisfying meal without breaking your WW points budget.

Tips for Making the Perfect Cheesy Keto Taco Soup:

  1. Use Full-Fat Dairy: For the creamiest texture and best flavor, use full-fat heavy cream, cream cheese, and cheese. These ingredients are not only lower in carbs, but they also provide healthy fats to keep you full.
  2. Customizable Proteins: While this recipe uses ground beef, you can easily swap in ground turkey, chicken, or even ground pork for a different flavor. For a vegetarian option, try using cauliflower rice or crumbled tofu as the base.
  3. Make It Spicier: If you love heat, consider adding extra chili powder, diced jalapeños, or even a dash of cayenne pepper to kick up the spice level.
  4. Thicken It Up: If you prefer a thicker soup, you can cook the soup longer to reduce the liquid, or you can add a bit more cream cheese. If you want a low-carb thickening agent, xanthan gum works well in small quantities.
  5. Make It a Meal: This soup can easily be turned into a full meal by pairing it with a side of keto-friendly cornbread, cauliflower rice, or a fresh salad. The toppings like sour cream, guacamole, and avocado provide healthy fats that make this soup even more satisfying.

Storing and Reheating:

This Cheesy Keto Taco Soup is perfect for meal prepping, as it stores well and can be enjoyed throughout the week. Here’s how to store and reheat it:

  • Storing: Once the soup has cooled, store it in an airtight container in the refrigerator for up to 4 days. If you’re making a larger batch, it can be stored in individual portions for easy grab-and-go meals.
  • Freezing: This soup can be frozen for up to 2-3 months. Allow the soup to cool completely, then transfer it to freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge and reheat on the stovetop or in the microwave.
  • Reheating: To reheat, simply warm it on the stovetop over low heat, stirring occasionally. If the soup is too thick, add a bit of water or almond milk to reach your desired consistency.

Conclusion:

This Cheesy Keto Taco Soup is the perfect low-carb, high-flavor dish for anyone following the keto diet or those simply looking for a healthier, comforting alternative to traditional taco soup. With a rich, creamy base, ground beef, and plenty of melted cheese, it offers all the taco flavors you love without the carbs.

Not only is it easy to prepare and meal prep-friendly, but it’s also customizable to suit a variety of tastes and dietary preferences. Whether you’re serving it as a main dish, making it ahead for lunches, or enjoying it as a snack, this soup is sure to become a staple in your kitchen.

With its low SmartPoints and net carbs, it’s a great option for those following Weight Watchers or anyone aiming to eat healthier while still enjoying flavorful and indulgent meals