Keto Taco Soup
A delicious and hearty soup combining ground beef, zesty spices, and creamy cheese, perfect for a keto diet.
Ingredients
Main Ingredients
- 2 lb ground beef Choose lean ground beef (80/20)
- 1 oz ranch dressing mix For seasoning the beef
- 2 cans Ro*tel diced tomatoes and green chilies (10 oz) Use undrained for moisture
- 3 Tbsp southwestern seasoning or taco seasoning Adjust to taste
- 4 cups unsalted beef broth To add depth of flavor
- 1 8-oz package cream cheese For creaminess
- 1 8-oz package shredded cheddar cheese To enhance flavor
Instructions
Cooking the Beef
- In a large skillet, heat over medium-high heat and add the ground beef.
- Cook until the beef is no longer pink, about 7-10 minutes. Drain any excess grease.
Combining Ingredients
- Transfer the cooked beef to a 6-quart slow cooker.
- Sprinkle the ranch dressing mix over the beef, then add the Ro*tel tomatoes with juices.
- Pour in the beef broth and stir well.
Slow Cooking
- Cover the slow cooker and set it to cook on LOW for approximately 6-8 hours.
Finalizing the Soup
- About 30 minutes before serving, stir in the cream cheese and shredded cheddar cheese.
- Continue stirring until both cheeses melt and are fully incorporated.
Serving Suggestions
- Serve hot, garnished with fresh cilantro, avocado slices, or jalapeños as desired.
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Notes
Store leftovers in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat well before serving.