This Low-Carb Taco Soup is a hearty mix of ground meat, veggies, and taco spices—all packed into a comforting bowl. It’s a great choice for those looking to enjoy a tasty meal without the carbs!
You won’t believe how satisfying this soup is! I love loading it up with cheese and sour cream. Plus, it’s easy to make ahead—perfect for busy days when you still want a delicious dinner!
Key Ingredients & Substitutions
Ground Beef: I like using lean ground beef for flavor and less fat. Alternatively, try ground turkey or chicken for a lighter option. They work just as well!
Onion: A small onion adds a nice flavor base. If you’re out, shallots or even green onions can substitute, though they’ll change the taste a bit.
Heavy Cream: This adds richness to the soup. If you prefer a lighter version, use half-and-half or even coconut milk for a dairy-free option.
Diced Tomatoes: Canned tomatoes are handy for this recipe. If you want a fresher taste, feel free to use fresh diced tomatoes. Just make sure they’re ripe for the best flavor!
Spices: Adjust the spices as per your taste. You can add more chili powder for heat or even a pinch of cayenne pepper if you love spice!
How Can I Make My Taco Soup Extra Flavorful?
One way to enhance flavor is through toasting the spices. When you add the chili powder, cumin, and other spices, give them a minute or two in the pot with the meat. This brings out the oils and intensifies the flavors!
- Cook the onions until they’re soft and slightly golden; this gives a deeper flavor.
- Stir in garlic after the onions—this way, it cooks without burning.
- If you want a thicker soup, let it simmer a bit longer to reduce some of the broth.
How to Make Low-Carb Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup green bell pepper, diced
- 4 cups beef broth (or chicken broth)
- 1 cup heavy cream or half-and-half
- 2 tablespoons tomato paste
- 2 tablespoons olive oil or avocado oil
Spices:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
For Topping:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
How Much Time Will You Need?
This delicious low-carb taco soup takes about 10 minutes to prepare and roughly 25 minutes to cook. In total, you’ll need around 35 minutes from start to finish, making it perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and allow it to cook until it’s soft and translucent, which should take about 3-4 minutes. Next, add the minced garlic and cook for another minute. This step will help build a flavorful base for your soup!
2. Brown the Meat:
Add the ground beef (or turkey) to the pot. Use a spoon to break it apart, cooking until it’s nicely browned and no longer pink. This usually takes about 5-7 minutes.
3. Add Flavor with Spices:
Stir in the chili powder, ground cumin, smoked paprika, oregano, and some salt and pepper. Let the spices cook for 1-2 minutes, which helps to toast them and unlock their full flavor!
4. Combine Ingredients:
Now it’s time to add the diced tomatoes, green bell pepper, tomato paste, and beef broth. Stir everything together well to combine, making sure there are no lumps of tomato paste remaining.
5. Simmer the Soup:
Bring the soup to a boil over high heat, then reduce the heat and let it simmer uncovered for about 20 minutes. Make sure to stir occasionally!
6. Finish with Cream:
After 20 minutes, stir in the heavy cream (or half-and-half) and let it simmer for an additional 5 minutes. This step adds creaminess and richness to your taco soup! Taste and adjust seasoning with extra salt and pepper if needed.
7. Serve and Enjoy:
Ladle the soup into bowls and top it off with shredded cheddar cheese, sliced green onions, chopped cilantro, and a dollop of sour cream for added creaminess. Serve warm and enjoy your comforting low-carb taco soup!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great low-fat alternative and works perfectly in this recipe. Just cook it in the same way as ground beef, making sure it’s browned and cooked through before adding the spices.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or even unsweetened almond milk for a dairy-free version. Just be mindful that the soup might be a little less creamy with these alternatives.
Can I Make This Soup Spicier?
How Should I Store Leftovers?
Store any leftover taco soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove or in the microwave, stirring occasionally to ensure even heating.