Keto Taco Soup

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Loaded with your favorite southwest flavors, this keto taco soup is an easy freezer friendly, dump and go slow cooker or instant pot recipe that is sure to warm bellies and keep them coming back for more.

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Key Ingredient

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Keto Taco Soup

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1. Add all ingredients, except cream cheese, to the liner of a slow cooker. Cover and cook at low for 8 to 9 hours or high for 5 to 6 hours.

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2. Thirty minutes before serving, add cubed cream cheese. Stir to combine and season with additional salt and pepper if needed.

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2. Add all ingredients (except cream cheese) to a large ziploc bag, remove all the air and seal it close. Mix or shake to combine. Freeze flat. To cook, thaw in the refrigerator the night before. Then cook according to instructions above.

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Keto Taco Soup

Loaded with your favorite southwest flavors, this keto taco soup is an easy freezer friendly, dump and go slow cooker or instant pot recipe that is sure to warm bellies and keep them coming back for more.

Key Ingredient

Cream Cheese

Keto Taco Soup

Yield

6 Servings

PROTEIN

27.7g

Time

190 Minutes

TOTAL CARBS

11.5g

1. Add all ingredients, except cream cheese, to the liner of a slow cooker. Cover and cook at low for 8 to 9 hours or high for 5 to 6 hours.

Add ingredients and slow cook

2. Thirty minutes before serving, add cubed cream cheese. Stir to combine and season with additional salt and pepper if needed.

Add cream cheese

2. Add all ingredients (except cream cheese) to a large ziploc bag, remove all the air and seal it close. Mix or shake to combine. Freeze flat. To cook, thaw in the refrigerator the night before. Then cook according to instructions above.

Freezer instructions

READ MORE:

Keto Taco Soup

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