This Low-Carb Taco Soup is a tasty twist on taco night! Packed with veggies, ground meat, and lots of spices, it warms you up and keeps things light.
Who knew healthy could be this fun? I love topping mine with some cheese and avocado—it’s like a fiesta in a bowl! 🎉
Making this soup is super quick and easy! Just throw everything in a pot and let it simmer. Perfect for busy days when you still want something delicious!
Key Ingredients & Substitutions
Ground Beef: I typically use lean ground beef, but ground turkey or chicken are great alternatives for a lighter option. You could even try plant-based meat for a vegetarian twist!
Onion: A small onion adds sweetness to the soup. If you’re low on fresh onions, onion powder can be used (about 1 teaspoon) instead.
Heavy Cream: This gives the soup a creamy texture. If you want a lighter version, use whole milk or a non-dairy milk like almond milk, but keep in mind it may not be as rich.
Diced Tomatoes: Canned diced tomatoes are convenient, but you can use fresh tomatoes (approximately 2-3 medium) if they’re in season. Just chop them up!
Cheddar Cheese: Sharp cheddar adds a nice flavor. Feel free to swap it for pepper jack for some spice or use a dairy-free cheese for a non-dairy option.
How Can I Get the Best Flavor from My Spices?
The spices are key to making this taco soup flavorful. Here are some tips on using them:
- Toast the spices: Add them to the pot after browning the meat to enhance their flavors. Cook for a minute before adding the tomatoes and broth.
- Adjust to taste: Start with the recommended amounts, then taste the soup as it cooks. Feel free to add more chili powder for heat or cumin for earthiness.
- Fresh herbs matter: Adding cilantro at the end brightens up the flavors. Always use fresh herbs when possible—they make a big difference!
Low-Carb Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef (or ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (with green chilies if desired)
- 4 cups beef broth (or chicken broth)
- 1 cup heavy cream
- 1 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese, plus more for garnish
- 1 avocado, diced
- 1 jalapeño, sliced (seeds removed if less heat preferred)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream (for topping)
- 1 tbsp olive oil
How Much Time Will You Need?
This delicious Low-Carb Taco Soup takes about 15 minutes to prepare and another 30 minutes to cook, so you can have a warm and hearty meal ready in just about 45 minutes!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s softened and slightly translucent, about 3-4 minutes. This adds a lovely base flavor!
2. Add Garlic and Meat:
Next, toss in the minced garlic and let it cook for about 1 minute until it’s fragrant. Then, add the ground beef to the pot. Break it apart with a spoon and cook until it’s browned and no longer pink—around 6-8 minutes. If there’s excess fat, be sure to drain it off.
3. Spice it Up:
Now, it’s time to add some flavor! Stir in the tomato paste, chili powder, cumin, smoked paprika, onion powder, salt, and black pepper. Let these ingredients cook together for 1-2 minutes, which helps to bring out the spices’ flavors.
4. Add Broth and Tomatoes:
Pour in the diced tomatoes and beef broth, then give it a good stir to combine everything. Bring the soup to a gentle boil, which will make all those lovely flavors come together!
5. Let it Simmer:
Reduce the heat to low and let the soup simmer uncovered for about 10 minutes. This is your time to let those flavors meld and develop.
6. Creamy Finish:
Now, it’s time to make it creamy! Stir in the heavy cream and shredded cheddar cheese, mixing well until the cheese is melted and the soup is nice and creamy. Taste it, and if you feel it needs more seasoning, adjust with salt or spices.
7. Garnish and Serve:
Ladle the warm soup into bowls and top each serving with diced avocado, sliced jalapeño, a dollop of sour cream, more shredded cheese, and a sprinkle of fresh cilantro. Enjoy your flavorful low-carb taco soup warm and cozy!
This comforting and satisfying soup delivers all the taco flavors without high carbs — perfect for a cozy meal!
Can I Use Frozen Ground Beef?
Yes, you can use frozen ground beef! Just make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or use the microwave’s defrost setting for a quicker option. Be sure to drain off any excess fat after cooking.
What if I Don’t Have Heavy Cream?
No problem! If you don’t have heavy cream, you can substitute it with whole milk or half-and-half. Keep in mind that using milk will make the soup slightly less creamy, so adding a little extra cheese can help maintain richness!
How do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat, adding a splash of broth or water if it becomes too thick.
Can I Make This Soup Vegetarian?
Absolutely! Simply replace the ground beef with a plant-based alternative like lentils, chickpeas, or a meat substitute. Use vegetable broth instead of beef broth, and you’ve got a delicious vegetarian version!
