Weeknight Taco Soup (Low Carb)

A quick and easy, low-carb taco soup made with ground beef or turkey, peppers, tomatoes, broth, and cream cheese. It can be made in the slow cooker, on the stovetop, or in an Instant Pot.

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Prep Time 15

Cook Time 45

Servings: 8

Calories: 365

Ingredients Method Notes

Ingredients

2 pounds ground beef or turkey
1/2 cup diced onion fresh or freeze dried
3/4 cup green bell pepper finely chopped, fresh or freeze dried
1 medium jalapeño seeded and finely chopped, fresh or freeze dried
1 tablespoon minced garlic fresh or freeze dried
1 14- ounce can diced or chopped tomatoes undrained
6 cups beef broth or chicken broth
2 tablespoons tomato paste
3 tablespoons taco seasoning
4 ounces room temperature cream cheese cut into cubes
Toppings of choice

Method

Brown the meat and drain off excess fat if desired. Transfer it to a slow cooker, Dutch oven on the stove, or Instant Pot.
Add the onion, peppers, undrained tomatoes, broth, tomato paste, and taco seasoning. Stir well.
Slow Cooker Method
Cook on low for 6 to 8 hours.
Stovetop Method
Simmer on medium, stirring often, for 45 minutes.
Instant Pot Method
Cook for 5 to 8 minutes at medium pressure, then use manual release.
Finish
Just before serving, add the cream cheese and stir until fully melted into broth.
Adjust seasoning with salt and pepper to taste. Add toppings if desired.

Notes

Estimated Nutrition Information

Ground Beef Version:
Calories: 365
Total Fat: 22.7g
Saturated Fat: 10.0g
Cholesterol: 95mg
Sodium: 810mg
Carbohydrates: 6.3g
Fiber: 1.0g
Sugar: 3.0g
Net Carbohydrates: 5.3g
Protein: 32.2g

Ground Turkey Version:
Calories: 312.
Total Fat: 16.9g.
Saturated Fat: 5.4g.
Cholesterol: 104mg.
Sodium: 810mg.
Carbohydrates: 6.3g
Fiber: 1.0g
Sugar: 3.0g
Net Carbohydrates: 5.3g
Protein: 33.5g