Ingredients
Method
- Brown the ground beef and onions together, then drain the mixture.
- Place ground beef and softened cream cheese in a large saucepan over low/medium heat. Stir to combine thoroughly before incorporating other ingredients.
- Add the remaining ingredients and simmer over low heat for 30 minutes.
- Season with salt and pepper.
- For serving, top with freshly grated cheese, sour cream, jalapenos, or guacamole.
Nutrition
Notes
I divide this recipe into 6 equal-sized servings. The nutritional information listed is for one serving of Queso Keto Taco Soup.
Can I Make it in the Slow Cooker?
While some suggest throwing all the ingredients in the crockpot for Taco Soup, dairy products such as heavy cream and cream cheese can curdle if added before the last hour of cooking time. To ensure the best quality of this recipe, I would suggest adding the drained browned ground beef, diced onion, beef broth, diced tomatoes, and spices first. Allow it to slow cook for 2 hours on high or 4 hours on low. Finally, add the softened cream cheese and heavy cream during the last hour of cooking.
How to Make Taco Soup in the Instant Pot?
I would follow the general guidelines mentioned above for cooking dairy in the slow cooker. First, brown the ground beef and onions on the saute setting and drain. Next, add beef broth, Rotel tomatoes, and spices. Cook on high pressure for 5 minutes, then an NPR for 5 minutes. Remove lid, add softened cream cheese and heavy cream and turn pressure cooker back to the saute function and simmer for 5-10 minutes so all the flavors can merge.