Description
A rich and creamy Keto Taco Soup made with ground beef, taco seasoning, ranch mix, Rotel tomatoes, beef broth, cream cheese, and cheddar.
Ingredients
Scale
- 2 lb ground beef
- 1 1-oz packet ranch dressing mix
- 2 10-oz cans Rotel diced tomatoes and green chilies (undrained)
- 3 tbsp southwestern or taco seasoning (such as Mrs. Dash Southwest Chipotle)
- 4 cups unsalted beef broth
- 1 8-oz package cream cheese (softened and cubed)
- 1 8-oz package shredded cheddar cheese
Instructions
- In a large skillet set over medium-high heat, cook the ground beef until it is no longer pink. Break the meat into small pieces as it cooks. Drain the excess grease and transfer the meat to a 6-quart slow cooker.
- Add the taco seasoning, ranch dressing mix, undrained Rotel tomatoes, and beef broth to the slow cooker. Stir gently to combine. Cover and cook on LOW heat for 6 to 8 hours.
- About 20 minutes before serving, add the cubed cream cheese and shredded cheddar cheese to the slow cooker. Stir until the cheeses are melted and the soup is creamy. Adjust seasoning as desired.
Notes
- This soup is low-carb and gluten-free.
- Perfect for easy weeknight meals.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 360 min
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg