This Low-Carb Taco Soup is a tasty twist on your favorite tacos! It’s filled with yummy ingredients like ground meat, tomatoes, and spices that pack a punch.
The best part? It’s both hearty and healthy! I love making this when I want something warm and comforting without all the carbs. Plus, it’s super quick to whip up! 🌮
Key Ingredients & Substitutions
Ground beef or turkey: I often use lean ground turkey as a healthier option. It still gives great flavor but cuts down on fat. If you’re vegetarian, try using crumbled tofu or sautéed mushrooms for a meat-free version.
Olive oil: Olive oil adds a nice richness but can be swapped with avocado oil for a different flavor. You could also use butter for a creamier taste!
Diced tomatoes with green chilies: If you can’t find these, use plain diced tomatoes and add a pinch of chili powder for heat. Fire-roasted tomatoes are a flavor booster too!
Heavy cream: To keep it lower in calories, use full-fat coconut milk. Alternatively, almond milk can work but won’t be as creamy.
Kidney beans: For a true low-carb soup, you can skip the beans or use black soybeans, which are lower in carbs and still provide some fiber.
How Do I Make Sure My Soup is Flavorful?
The secret to a delicious taco soup is building layers of flavor. Start by cooking the onion and garlic in olive oil until they’re soft. This base makes a huge difference! Next, to the ground meat, make sure to crumble it well. The even cooking ensures every bite tastes right.
- Cook the onions and garlic first for aromatic depth.
- Season the meat early on to let spices absorb fully.
- Let the soup simmer long enough for flavors to meld; 10-15 minutes is ideal.
These steps create a comforting soup full of taco goodness. Enjoy customizing it to your taste!
How to Make Low-Carb Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (14 oz) can diced tomatoes, undrained
- 1 cup beef broth (or chicken broth)
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 2 tablespoons taco seasoning (choose a low-carb brand or homemade blend)
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup shredded sharp cheddar cheese, plus more for topping
- 1/2 cup kidney beans (optional, omit if strictly low-carb)
- 1 avocado, diced
- Sour cream, for serving
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious Low-Carb Taco Soup takes about 10 minutes to prep and around 20 minutes to cook, making it a perfect weeknight meal that will be ready in about 30 minutes. Quick and easy, right?
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes soft, about 3-4 minutes. Then, add the minced garlic and stir it in for about 1 minute until fragrant.
2. Brown the Meat:
Add the ground beef (or turkey) to the pot. Cook it while breaking it apart with a spoon, until it’s browned and no longer pink. Don’t forget to drain any excess fat to keep it nice and healthy!
3. Add Seasonings:
Sprinkle the taco seasoning, cumin, salt, and pepper into the pot. Stir everything together well so the meat is generously coated with the spices.
4. Combine the Tomatoes and Broth:
Add both cans of diced tomatoes (with their juices), tomato paste, and the beef broth. Mix it all together and let it come to a gentle simmer.
5. Stir in the Cream:
Reduce the heat and carefully pour in the heavy cream. Stir well to combine, and allow it to simmer gently for 10-15 minutes. This is where the flavors really come together!
6. Add Beans (Optional):
If you’re using kidney beans, now is the time to stir them in. Let them heat through for a few minutes.
7. Melt in the Cheese:
Just before serving, stir in the shredded cheddar cheese until it melts and blends into the soup, making it creamy and delicious.
8. Serve with Toppings:
Ladle the soup into bowls. Top each serving with diced avocado, a dollop of sour cream, extra cheese, and fresh cilantro for that burst of flavor. Feel free to add any other toppings you enjoy!
9. Enjoy:
Serve hot, and enjoy your warming bowl of Low-Carb Taco Soup with your favorite low-carb sides or garnishes, like sliced jalapeños or lime wedges. Enjoy this hearty comfort food!
This creamy, flavorful Low-Carb Taco Soup is not only satisfying but also perfect for keeping your carbs in check. Enjoy every bite!
Can I Use Ground Meat Alternatives?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even plant-based alternatives like crumbled tofu or lentils for a meat-free option. Just adjust the cooking time accordingly to ensure everything is cooked through.
How Can I Adjust the Spice Level?
If you prefer a milder soup, opt for diced tomatoes without green chilies and reduce or skip the taco seasoning. For extra heat, you can add chopped jalapeños or a dash of hot sauce when simmering the soup.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup in advance and store it in the fridge for up to 3 days. Just reheat it gently on the stove, adding a splash of broth if it thickens too much. Flavors often deepen when it sits, making it even tastier!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, let it cool completely, then transfer to freezer-safe containers. Thaw in the fridge overnight before reheating on the stove or in the microwave.
