This keto taco soup is so creamy, filling, and comforting, you won't believe it is low carb! Made with just 6 ingredients, it's made stovetop, but has instant pot and slow cooker options!
In a large soup pot, add the ground beef and place it over medium heat. Brown the beef then remove excess fat.
Add the remaining ingredients into the pot, except for the cream cheese. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for 10 minutes.
Add the chopped cream cheese and mix it into the soup until completely smooth.
Transfer into bowls and top with sliced avocado, shredded cheese, finely diced tomato, and cilantro.
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Notes
TO STORE: Leftover soup can be transferred to an air-tight container and stored in the refrigerator for up to 1 week.TO FREEZE: Place the cooled soup in a freezer-friendly container and store it in the freezer for up to 6 months.TO REHEAT: Either microwave the soup in 30-second spurts or in a small saucepan over low heat until warm.