Cheesy Taco Soup (No Beans • Low Carb)
There are some recipes that instantly become part of the weekly dinner rotation, and this Cheesy Taco Soup is one of those meals in my home. I first made it after a friend mentioned she had been skipping beans to keep her soup low carb but still wanted all the bold taco flavors. I decided to give it a try, and after one spoonful, I knew this recipe was a winner.
Last weekend, I made a big pot for my family on a cozy evening, and the smell of seasoned beef, garlic, and melted cheese filled the kitchen. Everyone topped their bowls with avocado, sour cream, and shredded cheese, making each serving their own. By the end of dinner, the pot was almost empty, and everyone was already asking when I’d make it again. It’s hearty, creamy, and comforting without feeling too heavy.
Now, this soup is one of my favorite meals whenever I want something warm after a long day or need an easy dinner that everyone enjoys. It’s packed with protein, naturally low in carbs, and comes together in just one pot with minimal cleanup.
If you’re looking for a rich, creamy, and satisfying low-carb dinner, this Cheesy Taco Soup is guaranteed to become a family favorite.
Why You’ll Love This Recipe
- Low carb and bean-free
- High in protein
- Rich, creamy, and cheesy
- One-pot meal
- Ready in about 35 minutes
- Perfect for meal prep
Ingredients
- 1½ pounds lean ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 2 cups beef broth
- 1 tablespoon taco seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese
- Salt and black pepper, to taste
Optional Toppings
- Diced avocado
- Sour cream
- Fresh cilantro
- Sliced jalapeños
- Shredded cheddar cheese
- Crushed pork rinds for crunch
- Lime wedges
Instructions
Step 1: Brown the Beef
Heat the olive oil in a large soup pot over medium-high heat.
Add the ground beef and cook until browned, breaking it apart as it cooks.
Drain excess grease if needed.
Step 2: Cook the Vegetables
Add the onion, bell pepper, and garlic.
Cook for 4–5 minutes until softened.
Step 3: Add the Seasonings
Stir in the taco seasoning, smoked paprika, cumin, and chili powder.
Cook for 1 minute until fragrant.
Step 4: Simmer
Add the diced tomatoes with green chilies and beef broth.
Bring to a gentle boil.
Reduce the heat and simmer for 10 minutes.
Step 5: Make It Creamy
Stir in the cream cheese until completely melted.
Add the heavy cream and shredded cheddar cheese.
Stir continuously until the soup becomes smooth and creamy.
Taste and season with salt and pepper if needed.
Step 6: Serve
Ladle into bowls and top with avocado, sour cream, cilantro, jalapeños, extra cheddar cheese, and a squeeze of fresh lime.
Serve hot.
Tips
- Use freshly shredded cheese for the smoothest texture.
- Soften the cream cheese before adding it to the soup.
- Simmer gently after adding the dairy to prevent curdling.
- Adjust the spice level with more or less chili powder.
- This soup tastes even better the next day.
Variations
- Swap ground beef for ground turkey or chicken.
- Add cauliflower florets for extra vegetables while keeping it low carb.
- Stir in chopped spinach during the last few minutes of cooking.
- Use Pepper Jack cheese for extra spice.
- Add cooked bacon for even more smoky flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat or in the microwave, stirring occasionally.
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
6 servings
Nutrition (Approximate Per Serving)
- Calories: 430
- Protein: 30g
- Carbohydrates: 8g
- Fat: 31g
- Fiber: 2g
- Sugar: 4g
- Sodium: 620mg
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! The flavors develop even more after a day in the refrigerator, making it a great meal-prep option.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey or chicken are excellent lean alternatives that still pair well with the taco seasonings.
How can I make it spicier?
Add extra chili powder, cayenne pepper, diced jalapeños, or your favorite hot sauce to increase the heat.
Can I freeze this soup?
Yes. Let it cool completely before freezing in airtight containers for up to 2 months. Reheat slowly over low heat and stir well to restore its creamy texture.
What can I serve with Cheesy Taco Soup?
It’s delicious with a green salad, low-carb tortilla chips, cheese crisps, avocado slices, or cauliflower rice for a heartier meal.
Is this recipe keto-friendly?
Yes. With no beans and only a small amount of tomatoes, this soup is low in carbohydrates and fits well into most keto and low-carb eating plans.