I wasn’t planning on doing another Mexican type recipe so soon, but I couldn’t resist. I got this idea for taco soup in my head and I couldn’t let it go until I made this taco soup.
I’ve had other taco soups in the past that have tasted great but honestly weren’t very filling. I wanted something that would be hearty, delicious and warm me up on a chilly day. This recipe fits the bill.
I was full after one bowl which was a little disappointing as I loved it so much and really wanted more, but my belly said “no way girl”.
This soup fits in the S category of Trim Healthy Mama. It also fits with keto and other low-carb eating plans. It definitely doesn’t taste like “diet” food. If you’re trying to get your family on board with eating healthier, this would be a great recipe to try on them. They’ll never know. 😉
I love this recipe because it is so simple to make and uses ingredients that you more than likely already have on hand. It is a great one to keep on hand when you’re trying to eat out of the pantry.
Start by heating the oil in a large stockpot over medium heat. Add the ground beef, onion and green bell pepper. Just before the ground beef is completely cooked, add the garlic and cook for one minute more. Your kitchen is going to start smelling wonderful now.
Next, drain the fat off of the beef mixture and add the taco seasoning, chili powder and diced tomatoes with green chilies and cook for 2 minutes. If you like a less spicy dish use the mild diced tomatoes with green chilies.
Then add the vegetable or beef stock to the pot and simmer for 15 minutes. It is great with beef stock, but I used my homemade vegetable stock this time and it was fantastic, not to mention practically free! 😉
Cut the cream cheese into small blocks before adding it to the pot. It will help it to melt more quickly. Turn the heat down to medium-low and add the cream cheese. Stir the soup occasionally until the cream cheese has completely melted.
Serve immediately and top with the toppings of your choice – green onions, cheddar cheese, sour cream, sliced pickled jalapenos or cilantro. Any way you fix it up, it is going to be good!
This is now a family favorite in my house which I’m thankful for because it was easy, pretty inexpensive and so good!
Creamy Taco Soup (THM: S, keto, low-carb, sugar-free)
A creamy and satisfying taco soup. All the flavors of traditional tacos in a hearty soup.
- 1 T. cooking oil of your choice
- 1 lb ground beef
- (1) medium onion, diced
- 1/2 of a green bell pepper, diced
- (3) cloves of garlic, minced
- 2 T. taco seasoning
- 1 t. chili powder (you can add 1/2 t. more if you like things spicier)
- (1) 10.5 oz. can of diced tomatoes with green chilies
- 4 c. vegetable or beef stock
- (1) 8 oz. block of 1/3 less fat cream cheese, room temperature and cut into cubes
- optional toppings: green onions, cheddar cheese, sour cream, sliced pickled jalapenos, cilantro
- In a large stockpot place the oil, ground beef, onion and green bell pepper and cook over medium heat. Just before the ground beef is completely cooked, add the garlic and cook for one minute more.
- Drain the fat off of the beef mixture. Add the taco seasoning, chili powder and diced tomatoes with green chilies and cook for 2 minutes.
- Add the vegetable or beef stock to the pot and simmer for 15 minutes.
- Turn the heat down to medium-low and add the cream cheese. Stir the soup occasionally until the cream cheese has completely melted.
- Serve immediately and top with the toppings of your choice - green onions, cheddar cheese, sour cream, sliced pickled jalapenos or cilantro.
Would this soup freeze well? I would love to make it, but I would be the only one eating it. Also do you know how long it would stay good in the fridge? Thank you
DARCIE JACKSON says
Yes you could freeze it. The cream cheese may change texture a bit, but it will still tasye great.
It can be in the fridge for about 4 days.
I made a double batch of this last night for my family (including 4 grandkids ages 8 and under). Everyone LOVED it! I only had one pound hamburger, so I added some sausage to it. Thanks for the great recipe!
I’m so glad your family loved it!
Loretta Rush says
Could you add a can of rinsed pinto beans to this?
Sarah Anspaugh says
Loretta……Unless I’m mistaken, IF you are following THM, you can have up to 1/4 c. beans with your soup 🙂
Yes you could add beans. If you eat 1/4 c beans you will be in S Helper territory.
Joyce Hutt says
the soup was good, modified to our tastes (no green chilies), but my cream cheese didn’t melt…. did i do something wrong?
It sometimes just takes a while. Having it atnroom temperature and cutting it in cubes can help it to melt more quickly.
Jan Johnson says
If you have a metal whisk it will get the job done – just whisk it until the lumps disappear. Alternatively, what I do is put the cream cheese in the microwave until it’s very soft, then stir it in and it works great!
My hubby isn’t a fan of cream cheese. Would heavy cream be suitable as a sub? How would it change the soups outcome?
Yes heavy cream will work it just won’t be as thick.
Deanna Paine says
Oh, this looks sooo delicious!! Planning to make this tonight. It’s been so cold outside and this looks like it will really be satisfying! Thank you for all the effort you put into making weight loss tasty!
Can I use chicken broth? This looks great but I don’t have beef or vegetable broth on hand
Yes you can
Maybe this tonight and it was great! I used frozen bell pepper and onion mixture cause I forgot to buy fresh, and it turned out delicious!
KRISTY from ND says
I have made this recipe several times, and I LOVE IT!!! It is now one of my GO TO recipes for donating a meal to a needy church member . It freezes great. Thank you so much!
Just getting back on track with my THM journey. One way to ensure success is having great meals ready to go when hunger strikes. I had left over taco meat in the fridge so it took me a matter of minutes to throw this together. It is fabulous! Sooo good! Thank you!!
Amber Herbert says
Thanks for the recipe. I have to try this. I am brand new to THM and just made the trim train soup. I didn’t even like it and felt bad that it was the only thing I had made for dinner. Now I’m stuck with a huge pot of soup nobody likes and i hate to throw out food…
Anyway, i just signed up for your emails.
This soup is a lot richer than the one you tried. I hope you like it.
Maria Enns says
Would this still be an S if you add asparagus?
Could you use shredded chicken and chicken broth with this instead of ground beef and beef broth?
Yes you can!
I just made this tonight and it was delish! I did add a can of pinto beans for a bit more protein but I sure we would of love it even without them.
Thanks so much Darcie for sharing this wonderful recipe.
Can you do this recipe in the crock pot?
Yes. Just don’t add the cream cheese until about 30 minutes before serving.
D Hicks says
I had this recipe saved for a very long time and finally made it. I paired it with another recipe that had been saved for a very long time–Keto Cheddar and Herb Instant Pot Quick Bread.
We Love them both and had it again tonight. I doubled it this time to freeze for a quick meal on busy nights. Easy to make with ingredients I always have on hand.
Made this tonight . Delicious. Thank you Darcie.