This Keto Taco Soup Might Change Dinner Forever!

This Keto Taco Soup Might Change Dinner Forever! 🌮🥣

Looking for the ultimate keto comfort food? Today, I’m making a hearty and flavorful keto taco soup recipe that’s perfect for cold weather. And the best part? I’m pairing it with a low carb keto cornbread inspired by my grandma’s old-fashioned recipe. This easy combo is warm, filling, and might just become your new favorite keto dinner idea!

If you’re on a low carb or ketogenic lifestyle, this soup delivers bold taco flavor without the carbs. The creamy texture, zesty seasoning, and cheesy goodness make it perfect for family dinners, meal prep, or your weekly rotation. Pair it with keto cornbread for the ultimate cozy meal.

👉 Don’t miss my keto chili recipe here: https://youtu.be/j8ULmRLPYBg
👉 Cornbread Extract I used: https://a.co/d/3ZAoEjn

🥣 Keto Taco Soup Recipe

Ingredients:
1 1/2 lbs ground beef or sausage (or mix)
2 cups beef broth
12 oz cream cheese (1 1/2 packs)
1/2 cup diced tomatoes (or Rotel)
1/2 cup diced Hatch chilies (or Rotel)
4 tsp homemade keto taco seasoning (see below!)

🍞 Easy Keto Cornbread Recipe

Ingredients:
1 1/4 cups almond flour
3 eggs
1/2 tsp salt
1/2 tsp cornbread concentrate (optional, for flavor)
1/4 cup mayo
1/4 cup heavy whipping cream
2 tbsp melted butter
1 tsp apple cider vinegar
1 tbsp baking powder

🌮 Homemade Keto Taco Seasoning Mix

1 tbsp chili powder
1 tsp cumin
1 tsp paprika (smoked for extra flavor)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/4–1/2 tsp cayenne pepper (optional, for heat)

💬 Would you try this keto taco soup and cornbread recipe for dinner? Let me know in the comments! And don’t forget to subscribe for more keto recipes, low carb comfort food, and easy dinner ideas.

About:
Blue Collar Keto Cook exists to help others in their low-carb/keto lifestyle by providing helpful tips, reviews, and quick and easy recipes

A portion of all the funds from this channel goes into addiction recovery & homeless programs in my community.

Soup. Soup. Soup. There it is. Come 
on. I’ll show you what we’re making. So, growing up, I never ate a whole lot of soup. 
If I did, it was because I was homesick from school and I’m watching The Price is Right, and 
I’m eating Campbell with the sleeve of crackers mashed up in it. But if today’s recipe turns out 
good, I might just start eating it. Taco soup. Who would have thought? And the best thing about 
it is I’m making my grandma’s cornbread recipe to go with it. So, let’s dig in, and we’ll talk about 
both of them and fix them up and try them here at the end. Let’s talk about these ingredients for 
the cornbread real quick. We’ve got 1 1/4 cups of almond flour, three eggs, a half a teaspoon 
of salt. I’ve got a half a teaspoon of cornbread concentrate. Now, if you don’t have that, it’s 
okay, but it really adds some good flavor to it. I’ve got a big tablespoon of mayo here, or about 
1/4 of a cup, depending on how you want to measure it out. I’ve got 1/4 of a cup of heavy whipping 
cream, 2 tablespoons of melted butter, a teaspoon of apple cider vinegar, and a tablespoon of baking 
powder. So that’s the ingredients, and it’s real simple. We’re going to just mix all this up in 
a bowl. But at first, I’m going to put all my dry ingredients together and break up any clumps 
that might be in there, and then we’ll add the wet ingredients. So let’s do that. So, I’m just going 
to throw all my dry ingredients in here right quick. The baking powder and the almond flour and 
the salt is basically what I’m throwing in there. And you know, sometimes that stuff’s a little 
clumpy, especially baking powder and the almond flour. But I’m just going to go around it with a 
whisk and break those little clumps up. Nothing hard about this. Now, we’re just going to add in 
the wet ingredients and get it all blended up. So, yeah, we just want to get this well 
incorporated. Just go around just a few minutes here and do this. And of course, you can use a 
hand mixer or something like that if you want to, but probably not really necessary. And while 
I’m doing this, I’ve got the oven preheating to 375. And I have already pre-greased the 
pan that we’re going to pour this into. So, let’s do that. Here’s the pre-greased pan. And 
this was my grandmother’s cornbread pan. It’s one of those family heirlooms that I’m going to 
hold on to. But we’ll fill that pan full with this mixture. And hers always was a little bit 
thinner. You can make it as thick as you want, you know, with whatever size pan you want to use 
and double the recipe, however you want to do it, but hers was always a little thin. So, yeah, this 
is going to go really well with our taco soup. But I’m going to put it in the oven at 375 for 20 
minutes, and we’ll get started on our soup. Let’s talk about our soup real quick. Basic simple 
ingredients I have here. I’ve got a pound and a half of meat. This is very customizable. Now, 
you can add more meat if you want or less. You can make it soupy. You can make it thick. I like mine 
on the thick side, but I’m going with a pound and a half. And I’m also using sausage and real lean 
hamburger meat, but you can use regular hamburger meat or all sausage or turkey meat or whatever 
you want. The other ingredients are 2 cups of broth. I’m using 12 oz of cream cheese. That’s a 
pack and a half. I’ve got some diced tomatoes. I’m using a half a cup of that. And I’m also using 
a half a cup of hot Lumbre Hatch chilies. Now, I like these Hatch chilies, and I’ve been using 
them in all kinds of stuff. So, I love these. So, they’re definitely going in my taco soup. But, 
of course, you can use a can of Rotel to take the place of both of those. And I’m using 
four teaspoons of taco seasoning. Okay. So, I’m gonna go ahead and go fry this up. And then 
what I’ll do is get everything together and meet you back here in a minute. All right. I’ve got 
this browned up fairly nice, and we’re ready to add a couple ingredients here. I’m going to add 
my taco seasoning to it. And if you’re using real fatty meat, you might want to drain off the 
excess grease. This is all pretty lean. So, and then we’re going to add our cream cheese in 
there and just kind of melt all that together, and then we’ll get it incorporated in the pot. 
So, there it is in the pan, all gooey and ooey and all that stuff. So, we’re going to get it in 
the pot with the rest of the ingredients and let it cook. Okay, it’s all real simple from here. All 
we’re going to do is add our meat and cheese into the big old soup pot there. And then we’re going 
to add the rest of the ingredients real quick. And that’s it. We’re going to put it on 
the stove and let it simmer for about 30 minutes and get to the thickness I like and 
get all these flavors incorporated. And also, a good dice of onion would be good in here and 
everything. I left them out of this one, but yeah, customize it the way you want. Let’s put it on the 
stove and let it simmer down a little bit. Oh yes, here it is. It’s all done through simmering. I 
got it thick like I like it. I’ve got my cornbread there, and I’ve just topped it with a little 
bit of sour cream and some roasted red pepper there. So, there’s only one thing left to do. 
And you know what it is? Taste test time. Well, now that the whole house smells like tacos, taco 
air freshener, I guess you’d say, let’s dig in and try this out. Nice and thick. That’s the way 
I like my soup. Nice and hearty. Let’s try it out. Give me a little bit of cornbread, too. The magic ingredient in this, this is awesome, by 
the way. But the magic ingredient is the Lumbre Hatch chilies. You can get your hands on them. 
They’re spicy. Now, regular Hatch chilies work, too. Or any kind of chili, jalapenos, whatever. 
You can dress it up like you like it. So, this is going in my rotation during the 
cold months right there with homemade chili, which you can see in the description that I 
made. It’s definitely a thumbs up and a nod to my grandma with the good old cornbread. So, 
yeah, give it a try. See what you think. Man, I was super impressed with that soup. It was so 
good. I’m definitely putting it in the rotation. And that cornbread just really set it off, man. I 
tell you, good old memories of grandma. But hey, if you’re interested in keto, low carb lifestyle, 
and you want to see more recipes like this, be sure to subscribe and hit the notification and all 
that stuff. And I’m always doing something that’s quick, simple, easy, and hopefully delicious. 
I don’t try them until I try them, right? But I’m happy with this one. And until next time, 
have a great day, and may the Lord bless you.