Keto taco soup is basically a low carb queso soup with beef or chicken. It’s rich, cheesy, and packed with flavor and nutrition. You’ll be surprised at how many vegetables are hiding in there! If you’re the type who could eat melty queso with a spoon (me too!), this keto soup recipe is for you.
Since I’ve started eating low-carb more frequently, I’ve noticed it’s the least restrictive way of eating I’ve ever practiced. The focus turns to quality over quantity and it’s not about what you can’t eat, but what you can.
Non-starchy vegetables, grass-fed meat and dairy, and healthy fats all satiate in a way that only real food can. And also, I’ve found that no matter what I’m craving, it’s not all that hard to remake it into a keto version of itself.
Take queso, for example.
That melty, gooey cheesy goodness that’s usually made with things I don’t even want to know about (you know that highly processed bright orange concoction they pass off as “cheese”!), let alone put into my body. But you know how darn good it tastes.
I was craving queso and knew it wouldn’t be hard to come up with something that’s as nutritious as it is tasty, as well as keto-friendly. Enter this keto taco soup, aka queso soup!
Why You’ll Love This Recipe
- This recipe makes a huge pot of soup, which makes it perfect for any type of gathering.
- It’s a crowd-pleaser too! It’s hearty and satisfying man food, but ladies, let’s be real, we love queso just as much as any guy. The spice level is low enough that it’s kid-friendly too, but you can adjust the heat up if you want.
- Keto taco soup is budget-friendly and you can swap out the ground beef for leftover chicken if you prefer.
The Best Keto Taco Soup Recipe (aka Queso Soup) Ingredients
- 85% lean ground beef – or use leaner if that’s what you have on hand
- Onion – adds savory flavor and depth
- Celery, zucchini, and red bell pepper – these boost the flavor and nutrition; I told you there are a lot of vegetables in this queso soup!
- Garlic – for aroma and depth
- Beef stock – you can use store-bought or homemade
- Canned no-salt-added diced tomatoes – to lend a hint of sweetness
- Tomato paste – to give body to the soup’s broth
- Heavy cream – helps make this keto taco soup, thick, rich, and creamy
- Taco spice mix – taco seasoning should have a mix of spices such as chili powder, paprika, oregano, cumin, garlic powder, and onion powder
- Worcestershire sauce – this is optional, but recommended if you’re making beef queso soup to really bump up the umami flavor
- Cream cheese – the cream cheese melts fully into the soup’s broth and we’re left with a thick, rich, and decadent queso soup
- Shredded sharp cheddar cheese – for a hint of sharp cheese flavor
- Salt and black pepper – to season the soup
- Fresh cilantro – this optional garnish adds a burst of color and flavor
How to Make Keto Taco Soup
Step 1: Brown the Meat and Soften the Vegetables That Need to Cook Longer
Preheat a 5-quart pot over medium-high to high heat. Once hot, add the beef, onion, and celery and cook until the meat is browned, about 10 minutes, stirring occasionally.
Step 2: Add the Softer Vegetables
Add the zucchini, bell pepper, and garlic, and cook until the vegetables start to soften, about 3 minutes, stirring occasionally.
Step 3: Add Other Components and Simmer
Add the beef stock, diced tomatoes, tomato paste, cream, taco seasoning, and Worcestershire sauce. Bring to a simmer, and then whisk in the cream cheese a little at a time until fully incorporated. Whisk in the cheddar a handful at a time until fully melted.
Step 4: Finishing Touches
Taste and add salt and black pepper as desired. Serve garnished with cilantro if desired.
Storage and Reheating
How to Store Taco Soup
Store any leftovers in an airtight container in the fridge for up to 4 days.
How to Reheat Queso Soup
You can reheat leftovers on the stovetop or in the microwave. Make sure to reheat it gently (over low heat if reheating on the stovetop and stirring frequently if using the microwave).
Can I Freeze Keto Taco Soup?
Yes! This soup freezes very well for up to 6 months. When you want to serve it, thaw it in the fridge overnight or for about 3 to 4 hours at room temperature.
How to Make Chicken Taco Soup Instead of Beef
You can easily make this a keto chicken taco soup!
To do so, omit the beef and add 3 tablespoons of avocado oil or light olive oil when you cook the onion and celery. After you stir in the cheddar cheese, add 6 cups of cooked shredded chicken and heat until warm (rotisserie chicken works great!).
Fun Serving Idea for Taco Soup
Because keto taco soup is somewhat similar to chili, I think it would be great to serve for the Super Bowl! And you could even set up a little toppings bar with things like chopped lettuce, cilantro, sliced jalapenos, sour cream, etc.
Make this for your next party and see if anyone guesses it’s low-carb!
What to Serve with Keto Taco Soup
- “Wheat” Keto Bread Recipe with Yeast – buttered bread is always a great side dish for soup
- Low Carb Biscuits Recipe (Red Lobster Cheddar Bay Biscuits Copycat) – these taste like the real deal!
- Low Carb Tortilla Chips Recipe – because tortilla chips are perfect for dipping in queso
Let’s Connect
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xoxo, Faith
Keto Taco Soup (aka Low Carb Queso Soup with Beef or Chicken)
Ingredients
- 2 pounds grass-fed 85% lean ground beef
- 3 medium onions diced
- 4 large stalks celery diced
- 1 pound zucchini diced (about 2 medium zucchinis)
- 1 small red bell pepper diced
- 8 large cloves garlic crushed
- 3 cups beef stock
- 14.5 ounce can no-salt-added diced tomatoes
- 6 ounce can tomato paste
- 1 cup heavy whipping cream
- 4 teaspoons taco spice mix
- 2 teaspoons Worcestershire sauce
- 8 ounce cream cheese at room temperature, cut into cubes
- 12 ounces sharp cheddar cheese shredded
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for serving (optional)
Instructions
- Preheat a 5-quart pot over medium-high to high heat. Once hot, add the beef, onion, and celery and cook until the meat is browned, about 10 minutes, stirring occasionally.
- Add the zucchini, bell pepper, and garlic, and cook until the vegetables start to soften, about 3 minutes, stirring occasionally.
- Add the beef stock, diced tomatoes, tomato paste, cream, taco seasoning, and Worcestershire sauce. Bring to a simmer, and then whisk in the cream cheese a little at a time until fully incorporated. Whisk in the cheddar a handful at a time until fully melted.
- Taste and add salt and black pepper as desired. Serve garnished with cilantro if desired.
Faith’s Tips
- Net Carbs: 11g per serving
- Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: You can reheat leftovers on the stovetop or in the microwave. Make sure to reheat it gently (over low heat if reheating on the stovetop and stirring frequently if using the microwave).
- Freezing: This soup freezes very well for up to 6 months. When you want to serve it, thaw it in the fridge overnight or for about 3 to 4 hours at room temperature.
How to Make Chicken Taco Soup Instead of Beef
You can easily make this a keto chicken taco soup!- Omit the beef and add 3 tablespoons of avocado oil or light olive oil when you cook the onion and celery.
- After you stir in the cheddar cheese, add 6 cups of cooked shredded chicken (rotisserie chicken works great!).
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Soooo you’re tellin’ me I can, without any weird looks, eat this queso with a spoon? I am SO in. Looks and sounds phenomenal!