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Keto Crockpot Beef Taco Soup – Cozy Flavor With Almost No Effort

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground beef (85% or 90% lean)
  • 1 tablespoon avocado oil or olive oil (optional, for browning)
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (10-ounce) can diced tomatoes with green chiles (undrained)
  • 3 cups beef broth (low sodium)
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar or Mexican blend cheese
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh lime juice
  • Salt and black pepper, to taste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 teaspoon fine sea salt
  • Diced avocado
  • Fresh cilantro
  • Sour cream
  • Extra shredded cheese
  • Jalapeño slices

Method
 

  1. Brown the beef: Heat a large skillet over medium-high. Add oil if needed, then ground beef. Cook, breaking it up, until browned with crispy bits, about 6–8 minutes. Drain excess fat if very greasy.
  2. Sauté aromatics: Add onion and bell pepper to the skillet. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  3. Load the crockpot: Transfer the beef mixture to the slow cooker. Add diced tomatoes with chiles, beef broth, tomato paste, taco seasoning, and a few grinds of black pepper. Stir well.
  4. Slow cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours. The flavors should meld and the veggies turn tender.
  5. Add creaminess: About 30 minutes before serving, stir in cream cheese cubes until melted and smooth. Add heavy cream and shredded cheese. Cover and cook 20–30 minutes more, stirring once or twice.
  6. Finish and season: Stir in lime juice. Taste and adjust salt, pepper, or heat (a pinch more red pepper flakes if you like).
  7. Serve: Ladle into bowls. Top with avocado, cilantro, sour cream, jalapeños, and extra cheese if you want. Enjoy hot.