The Best Keto Taco Soup (Crock-Pot + Instant Pot)

If you’re in the mood for something warm, filling, and with just the right amount of spice, this keto taco soup is going to be your new favorite. It’s super low carb — only about 5.4 net carbs per serving — packed with protein, and easy enough to whip up in your Crock Pot or Instant Pot. We honestly make this soup all year long!

Looking for a cozy, hearty meal that’s bursting with flavor? This keto taco soup checks all those boxes. It’s creamy, cheesy, and perfectly satisfying, weighing in at just around 5.4 net carbs per bowl. Whether you prefer your Crock-Pot, Instant Pot, or stovetop, this recipe adapts to whatever you have on hand. We keep coming back to it no matter the season.

In this post, you’ll find an easy 10-minute prep keto taco soup recipe that’s hands-off in the slow cooker or quick in the pressure cooker, plus stovetop steps for those who like to keep it old school. I’ll also share how to get that ultra-smooth, melty texture with cream cheese and cheddar (pro tip: soften your cream cheese and shred your cheese fresh from the block), plus freezer tips, ingredient swaps, amazing toppings, nutrition info, and answers to common questions you might have.

Keep scrolling for the full ingredient list and detailed, step-by-step instructions for Crock-Pot, Instant Pot, and stovetop methods, along with helpful storage tips, reheating advice, and garnish inspiration so you can really make this keto taco soup your own.

Why It’s So Irresistible

This creamy, cheesy keto taco soup is a total crowd-pleaser for the whole family. It’s like all the best parts of taco night but in a comforting bowl of soup. The cream cheese and shredded cheddar give it that extra rich, velvety texture that keeps everyone coming back for seconds. If those taco-night flavors are your thing, our Keto Stuffed Peppers are another easy, low-carb favorite.

It only takes about 10 minutes to prep, whether you’re setting it and forgetting it in your slow cooker or using your Instant Pot for a speedy dinner. Since 2019, our readers have been raving about this slow cooker version! Craving another cozy bowl on a busy night? Try our High-Protein Turkey Chili for an easy dinner.

I’ll be honest — I loved it so much one night when my family was out, I totally went back for thirds. No shame here!

Ingredients and Shopper Tips

• 2 lb ground beef 80/20
• 2 10 oz cans Rotel diced tomatoes with green chilis
• 32 oz beef broth
• 3 T taco seasoning no sugar or homemade recipe
• ½ cup diced onion
• ½ teaspoon garlic powder
• ¼ teaspoon ground pepper
• 1 – 8 oz package cream cheese, cubed and softened OR heavy whipping cream
• 2 cups shredded cheddar cheese

Crock-Pot, Instant Pot, and Stovetop Directions

1. Brown ground beef over medium heat until cooked through, about 7–8 minutes; drain excess grease.
2. Shred cheddar fresh from a block.
3. Cut cream cheese into small cubes and soften to room temperature (microwave 15–30 seconds if needed).
4. Slow Cooker: Transfer browned beef to the slow cooker and add Rotel diced tomatoes, beef broth, taco seasoning, diced onion, garlic powder, and black pepper; stir to combine.
5. Slow Cooker: Cook on Low for at least 4 hours (or on High for about 2 hours).

6. Slow Cooker: Stir in softened cream cheese cubes until melted and smooth, then stir in shredded cheddar until fully combined.

   
7. Instant Pot: Set Instant Pot to Sauté on High and brown the ground beef, then drain the grease.
8. Instant Pot: Add 1 tablespoon oil or reserved beef grease and sauté diced onion until soft, about 3–4 minutes; press Cancel.
9. Instant Pot: Pour in beef broth and scrape the bottom to release browned bits.
10. Instant Pot: Stir in the cooked beef, Rotel, taco seasoning, garlic powder, and pepper.
11. Instant Pot: Seal the lid and cook on Manual/Pressure Cook High for 5 minutes; allow a 10-minute natural release then carefully quick-release remaining pressure.
12. Instant Pot: Stir in cubed cream cheese until smoothly melted, then stir in shredded cheddar until fully combined.
13. Stovetop: Brown ground beef in a Dutch oven or stockpot over medium heat until cooked through; drain excess grease.
14. Stovetop: Return the pot to heat and add Rotel, beef broth, taco seasoning, diced onion, garlic powder, and pepper; stir.
15. Stovetop: Bring to a gentle simmer over medium heat, then lower heat, cover, and simmer about 1 hour.
16. Stovetop: Stir in softened cream cheese cubes until melted and smooth, then stir in shredded cheddar until combined.

Pro Tips for Smooth Texture

I can’t recommend enough making sure your cream cheese is at room temperature before adding it to the soup. Cold cream cheese can clump or even curdle when it meets hot ingredients.

Cutting softened cream cheese into small cubes before stirring it in helps it melt evenly and creates that silky texture we’re all after.

Add Ingredients to the Pot

Start by adding the Rotel diced tomatoes, broth (beef or chicken), taco seasoning, diced onion, garlic powder, and black pepper.

Slowly stir in the shredded cheddar and cream cheese cubes until everything melts into a creamy, dreamy bowl of keto taco soup. The cream cheese might hang out as little cubes at first but it’ll melt down as the soup cooks.

Slow Cook

Set your slow cooker to low and let the soup simmer for at least 4 hours — you can easily go longer if needed, up to 6 or more hours.

Give everything a good stir before serving to make sure the cream cheese is totally combined.

Top with your favorite taco fixings — think fresh cilantro, dollops of sour cream, or slices of ripe avocado. Yum! For more topping inspiration and layering ideas, see our Low Calorie Chicken Burrito Bowl.

Simple Swaps and Add-Ins

Want to switch things up? Here are some simple swaps and additions to fit your taste and lifestyle:

• Different proteins: Swap ground turkey or chicken 1:1 with beef. For vegetarian (not low-carb) versions, replace meat with canned, drained kidney beans or a mix of beans and corn.
• Dairy-free: Use a dairy-free cream cheese substitute or full-fat coconut milk or cream instead of cream cheese, and a dairy-free shredded cheese alternative. The flavor shifts a little but still delicious.
• Change the cheese: Try Mexican blend, Monterey Jack, or pepper jack for different flavors and melting styles.
• Heavy cream option: If you want a lighter option, swap cream cheese for heavy whipping cream added near the end.
• Adjust spice level: If your taco seasoning is spicy, cut the amount to 2 tablespoons. Or add more chili powder, cayenne, or hot sauce if you like it fiery.
• Add veggies: Toss in diced zucchini, bell peppers, or mushrooms to boost the veggie content. Stick to low-carb veggies if you’re keeping strict keto.
• Rotel substitution: No Rotel? Mix diced tomatoes with canned diced green chiles or jarred green chiles for a close match.

Storing, Reheating, and Freezing Tips

Let’s talk about how to keep your keto taco soup fresh and tasty after cooking:

• Refrigerate: Let the soup cool to room temperature within two hours, then store in airtight containers in the fridge for 3-4 days.
• Freezing: Because this soup has cream cheese, freezing the finished product isn’t ideal — it can turn grainy. If you want to freeze, prepare the soup base without the cheeses, freeze it for up to 3 months, then add the cream cheese and cheddar when you reheat.
• Reheat on stovetop: Warm gently over low to medium-low heat, stirring often. Add cheeses near the end for the best creamy melt. Avoid boiling the soup to prevent separation.
• Microwave reheating: Heat in short 30-60 second bursts, stirring between intervals. Add cream cheese and cheddar at the end and stir to combine smoothly.
• Slow cooker reheating: Transfer soup to your slow cooker and warm on Low until heated through, then stir in cheeses to finish.
• Garnishes: Keep toppings like avocado and sour cream separate and add them fresh just before serving to keep textures and flavors vibrant.
• Don’t refreeze: Once thawed and reheated, avoid refreezing the soup for best quality.

Common Questions Answered

• Is this soup keto? Absolutely! This keto taco soup is clocking in at about 5.4 grams net carbs per serving. Just be sure to double-check canned ingredients and taco seasoning to avoid hidden sugars and starches.
• Can I freeze the finished soup? I don’t recommend freezing the fully made soup because the cream cheese tends to get grainy. Freeze the base soup without cheeses for up to 3 months, then add dairy when reheating.
• Can I use pre-shredded cheese? It’s best to shred from a block because pre-shredded cheese often has starch coatings that don’t melt well and can add carbs.
• How do I make it less spicy? Use mild taco seasoning or cut the amount down to 2 tablespoons. Opt for mild Rotel or swap for regular diced tomatoes instead of fire-roasted or green chile varieties.
• Can I make this ahead? Definitely! Prepare the soup base a day or two in advance and refrigerate. Add cream cheese and cheddar when reheating for the best texture and flavor.
• Can I substitute ground turkey or chicken? Yes, those are great swaps. Just keep in mind you might want to add a pinch more seasoning since they’re less flavorful than beef.
• How do I keep the cream cheese from curdling or clumping? Make sure the cream cheese is softened or at room temperature and add it near the end of cooking, stirring it well until fully melted. Cutting it into small cubes makes it dissolve more easily.