Can I eat tacos on a keto diet?

Yes — you just need to replace the tortilla with a low-carb alternative like lettuce wraps or keto tortillas. Keto taco soup is a perfect example of enjoying taco flavor without the carbs.

Is tortilla soup keto friendly?

Not always. Traditional tortilla soup includes corn tortillas, which are high in carbs. You can make a keto-friendly version by skipping the tortillas and focusing on low-carb ingredients like in this recipe.

How many carbs are in taco soup?

It depends on the recipe. This keto taco soup delivers about 6g net carbs per serving , making it perfect for low-carb lifestyles.

Which soup is best for keto?

Soups that are rich in protein, healthy fats, and low-carb vegetables — like keto taco soup , broccoli cheddar soup, or creamy chicken mushroom soup — work well for keto diets.

Is tomato soup ok for keto?

Only if it’s made without added sugar and uses low-carb tomato varieties. Many store-bought tomato soups aren’t keto-friendly, so check the label.

Are canned soups keto?

Most canned soups are not, as they often contain added sugars, starches, or high-carb thickeners. Stick to homemade or carefully chosen low-carb brands.

Keto Taco Soup: Creamy, Bold & Low-Carb Comfort in Every Spoon

Name: Keto Taco Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef (80/20); 1 tbsp olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 (10 oz) can Rotel tomatoes with green chilies; 2 cups low-sodium beef broth; 1 tbsp taco seasoning (sugar-free); 1 tsp smoked paprika; 1/2 tsp cumin; 4 oz cream cheese, softened; 1/2 cup heavy cream; Salt and pepper to taste; Optional toppings: avocado slices, shredded cheese, sour cream, cilantro, green onions

Description

Creamy, bold, and low-carb, this keto taco soup combines rich Tex-Mex spices, tender beef, and a velvety cream base for the perfect quick comfort meal.

Ingredients

Scale

1 lb ground beef (80/20)

1 tbsp olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 (10 oz) can Rotel tomatoes with green chilies

2 cups low-sodium beef broth

1 tbsp taco seasoning (sugar-free)

1 tsp smoked paprika

1/2 tsp cumin

4 oz cream cheese, softened

1/2 cup heavy cream

Salt and pepper to taste

Optional toppings: avocado slices, shredded cheese, sour cream, cilantro, green onions

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Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat.

2. Add ground beef and cook until browned, breaking it apart as it cooks.

3. Add diced onion and sauté until translucent, about 3 minutes.

4. Add minced garlic and cook for 30 seconds, being careful not to brown it.

5. Stir in taco seasoning, smoked paprika, and cumin, letting spices bloom for 1 minute.

6. Pour in Rotel tomatoes and beef broth, scraping any browned bits from the pot.

7. Reduce heat to low and stir in softened cream cheese until melted and smooth.

8. Swirl in heavy cream and simmer uncovered for 8–10 minutes to thicken slightly.

9. Taste and adjust seasoning with salt and pepper.

10. Serve hot with your favorite keto-friendly toppings.

Notes

For best flavor, use grass-fed beef if possible.

To make dairy-free, substitute coconut cream for heavy cream and almond-based cream cheese.

Soup can be stored in the fridge for up to 4 days or frozen for up to 1 month.

Thicken or loosen soup by adjusting simmer time or adding extra broth/heavy cream.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl (approx. 1 1/2 cups)
Calories: 375
Sugar: 4g
Sodium: 820mg
Fat: 31g
Saturated Fat: 17g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 7g
Fiber: 1g
Protein: 19g
Cholesterol: 105mg