This Crock Pot Low Carb Taco Soup is a hearty and creamy recipe, which includes ground pork and cream cheese. It’s a great low-carb dinner option, ready in about 4 hours and 10 minutes.
Crock Pot Low Carb Taco Soup Ingredients
- 2 lbs ground pork, beef, or sausage
- Two 8-ounce packages of cream cheese
- Two 10-ounce cans of Rotel
- 1 tablespoon Adobo seasoning or taco seasoning
- 2 teaspoons ancho chili powder
- 4 cups chicken broth
- 1–2 tablespoons cilantro – fresh or dried (optional)
- 1/2 cup shredded cheese, for garnish (optional)
How To Make Crock Pot Low Carb Taco Soup
- Brown the meat: Season the ground meat with half of the taco or adobo seasoning. Brown it in a skillet over medium heat until fully cooked.
- Prep the Crock Pot: While the meat is cooking, add the cream cheese, Rotel, and remaining seasoning into the Crock Pot.
- Combine meat and cheese: Drain any excess grease from the cooked meat and transfer it to the Crock Pot. Stir to mix well with the cheese and Rotel.
- Add broth: Pour chicken broth into the Crock Pot, covering the meat and cheese mixture. Stir to combine.
- Cook the soup: Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the soup is hot and flavors are blended.
- Finish and serve: Stir in cilantro before serving. Garnish with shredded cheese if desired.
Recipe Tips
- Can I use ground turkey instead?
Yes, ground turkey is a leaner alternative that works well in this recipe. - How to make it spicier:
Add diced jalapeños or use hot Rotel for extra heat. - Can I make this dairy-free?
This recipe is cream-based, but you could try dairy-free cream cheese alternatives. - Is this recipe keto-friendly?
Yes, with only 5g net carbs per serving, it fits well into a keto diet. - Can I freeze leftovers?
Yes, this soup freezes well. Let it cool completely, portion into containers, and freeze for up to 2 months.
What To Serve With Taco Soup
This taco soup is filling on its own but pairs well with:
- Low-carb tortilla chips
- A side salad with avocado
- Guacamole and celery sticks
- Cauliflower rice
- Keto cornbread muffins
How To Store Taco Soup
Refrigerate:
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze:
Freeze individual portions in freezer-safe containers for up to 2 months. Thaw in the fridge and reheat on the stove or microwave.
Taco Soup Nutrition Facts
- Calories: 531 kcal
- Carbohydrates: 5g
- Protein: 25g
- Fat: 46g
- Saturated Fat: 21g
- Cholesterol: 151mg
- Sodium: 779mg
- Potassium: 584mg
- Fiber: 1g
- Sugar: 3g
- Calcium: 138mg
- Iron: 2mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this soup ahead of time?
Yes, it reheats well and can be made a day or two in advance.
What can I use instead of Rotel?
Use canned diced tomatoes with green chilies or add your own chopped chilies.
How do I thicken the soup?
Let it simmer uncovered for the last 30 minutes or add more cream cheese.
Can I cook this on the stovetop?
Yes, just simmer the ingredients in a large pot for about 30–40 minutes.
Why is my soup oily?
Be sure to drain excess grease from the meat before adding it to the Crock Pot.
Try More Recipes:
Crock Pot Low Carb Taco Soup
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings10
minutes4
hours531
kcalA rich and cheesy low-carb taco soup made in the Crock Pot with ground meat, cream cheese, and Rotel tomatoes.
Ingredients
2 lbs ground pork, beef, or sausage
2 (8 oz) packages cream cheese
2 (10 oz) cans Rotel
1 tbsp taco or adobo seasoning
2 tsp ancho chili powder
4 cups chicken broth
1–2 tbsp cilantro (optional)
1/2 cup shredded cheese (optional garnish)
Directions
- Brown meat with half the seasoning.
- Add cream cheese, Rotel, and seasoning to Crock Pot.
- Drain meat and add to Crock Pot. Stir.
- Pour in chicken broth and stir to combine.
- Cook on LOW 4 hours or HIGH 2 hours.
- Stir in cilantro before serving and garnish with cheese.