Ok, I know, I know – it’s not quite soup season. But that doesn’t stop me from craving a big bowl every now and then. And when that craving hits, this slow cooker taco soup hits the spot.
This soup is all about that keto life – so it’s high fat, low carb, and got a flair of dairy. Obviously, not paleo. But if you can do dairy, this soup is for you.
The creaminess of this soup comes from the cream cheese. Add in ground beef, garlic, onion, fire-roasted tomatoes, and taco seasoning – the flavor combo is just heavenly.
Arguably, the beset part of this recipe is that there is minimal work involved – thanks to the slow cooker. All you have to do is cook the beef, garlic, and onion in a skillet before putting it all in the slow cooker.
The rest is history.
Want more keto recipes? Check our archive.
Slow Cooker Taco Soup
- 2 pounds ground beef
- 3 cloves garlic minced
- 1 onion diced
- 2 tablespoons taco seasoning
- 2 14-ounce cans fire roasted tomatoes
- 8 ounces cream cheese
- 4 cups beef or chicken broth
- Juice of 1 lime
- shredded cheese
- sour cream
- diced jalapenos
Heat a skillet to medium high and cook the ground beef, garlic, onions, and seasoning until beef is no longer pink in the middle.
Transfer mixture to slow cooker and add the tomatoes, cream cheese, and broth. Cover and cook on low for about 4 hours. Add the lime juice.
Serve sprinkled with your desired toppings.
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