Keto Taco Soup (aka Low Carb Queso Soup with Beef or Chicken)
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.
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.
Notes
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!).