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crockpot taco keto soup made with spicy taco keto chow. keto chow, make keto easy
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Crockpot Taco Soup

The perfect spicy, make-ahead comfort food for busy, chilly evenings.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Soup
Keyword: Amanda Balle, Spicy Taco Soup Base
Recipe Creator: Amanda Balle
Servings: 6 servings
Calories: 269.2kcal
Author: Amanda

Ingredients

  • 1 lb ground beef
  • 4 oz canned diced green chilis
  • 14.5 oz canned diced tomatoes
  • 1 serving Spicy Taco Base Keto Chow (or 1 scoop)
  • 4 oz cream cheese
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • your favorite taco toppings

Instructions

  • Brown the beef on medium high heat. (I used my instant pot on sauté.)
  • Add the rest of the ingredients and stir together. Don’t worry about mixing in the cream cheese; it will melt as it cooks.
  • Cook in crockpot or using a crockpot feature on high for 2 hours.
  • Add all of your favorite taco toppings and serve.

Nutrition

Serving: 1serving | Calories: 269.2kcal | Carbohydrates: 6.4g | Protein: 26g | Fat: 15.2g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.64g | Monounsaturated Fat: 5.26g | Trans Fat: 0.3g | Cholesterol: 85.8mg | Sodium: 774.7mg | Potassium: 640.71mg | Fiber: 2.2g | Sugar: 2.4g | Vitamin A: 877.28IU | Vitamin C: 36.72mg | Calcium: 112.06mg | Iron: 3.14mg | Sugar Alcohol: 0.03g | Net Carbs: 4.17g