Keto Taco Soup

5 from 2 votes

A flavorful, healthy keto taco soup that uses only a handful of ingredients. Instructions for making on the stovetop, slow cooker and instant pot included.

Prep Time10

Cook Time25

Total Time35

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 221kcal

Author: Dane & Becky

Ingredients

1 onion diced
1 red bell pepper diced
1 lb. ground beef
1 15 ounce can diced tomatoes
1 cup broth chicken or beef
3 ½ tablespoons keto taco seasoning about one 1 oz. packet worth

Instructions

Stovetop

Add oil, onions, and bell pepper to a large cooking pot and cook over medium heat until the onions are cooked and translucent.
Add the ground beef, breaking it apart with a wooden spoon or spatula as it cooks. Continue to cook the beef until it's brown and cooked through.
Add the diced tomatoes, broth, and taco seasoning, and bring it to a boil.
Cover and simmer for 15 minutes.
Turn off the stove, remove the cooking pot from the heat, and serve hot with desired toppings.

Slow Cooker

Add all the ingredients to the slow cooker, making sure to break up the ground beef as you add it in. Give it a quick stir.
Cook on high for 3-4 hours or on low for 4-5 hours.

Instant Pot

Sautee onions, bell pepper, and beef in the instant pot using the sauté function until the ground beef is brown.
Add all the remaining ingredients, give it a quick stir, and manually set the pressure to high for 5 minutes.
You can use the quick release button or release naturally.

Video

Notes

If you like your soup creamy, you can simply stir in 1 cup of shredded cheese, or ½ cup of sour cream or 4-8 oz. of cream cheese.
Will last up to 4 days in an airtight container in the refrigerator. If you add dairy, it will last 2-3 days in the refrigerator.
Freeze in an air-tight container for up to 3 months.

Nutrition