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Low Carb Taco Soup

Low carb taco soup with a rich spiced broth and tender cauliflower simmered until it tastes hearty. This Tex-Mex taco soup swaps beans for cauliflower and finishes with classic toppings like sour cream, cheddar, and avocado.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Low carb taco soup
  • 1.5 lb ground beef Use 80-90% lean for best flavor with less excess fat.
  • 1 onion Dice small so it softens quickly.
  • 1 green bell pepper Dice to match the onion pieces.
  • 4 garlic Minced for even distribution.
  • 2 cup cauliflower florets Small florets help them become tender in the simmer time. Optional bean substitute.
  • 1 can (10 oz) Rotel tomatoes Use the kind with green chilies for classic taco flavor.
  • 1 can (14 oz) diced fire-roasted tomatoes Adds smoky depth.
  • 4 cup beef broth Low-sodium if you want more control over salt.
  • 2 tbsp taco seasoning If using homemade, combine cumin, chili powder, garlic powder, paprika, and salt per your recipe.
  • 1 tsp cumin Use alongside taco seasoning if your seasoning is store-bought without cumin.
  • 1 tsp chili powder Use alongside taco seasoning if your seasoning blend needs it.
  • 0.5 tsp smoked paprika Adds warm smoky flavor.
  • salt and pepper Season at the end to taste.
  • sour cream For serving; reduce or omit for dairy-free if desired.
  • shredded cheddar For serving.
  • avocado For serving; diced or sliced.
  • jalapeños Optional heat topper.
  • cilantro Optional fresh topping.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the base
  1. Brown ground beef in a large pot until no pink remains, then drain excess fat.
  2. Sauté onion and green bell pepper for 4 minutes, then add garlic and cook 1 minute.
  3. Stir in taco seasoning, cumin, chili powder, and smoked paprika, then cook for 1 minute to bloom the spices.
Simmer until cauliflower is tender
  1. Add Rotel tomatoes, diced fire-roasted tomatoes, beef broth, and cauliflower (if using), then bring the mixture to a boil.
  2. Simmer for 18-20 minutes, until the cauliflower is tender and the flavors meld.
Finish and serve
  1. Season with salt and pepper to taste, then serve topped with sour cream, shredded cheddar, and avocado.
  2. Add jalapeños and cilantro on top if you want extra heat and freshness.

Notes

Pro tip: keep the simmer gentle after it comes to a boil so the cauliflower stays tender but not mushy. Refrigerate leftovers in a sealed container up to 4 days; freeze up to 3 months (store toppings separately for best texture). For a dairy-free swap, replace sour cream with a plant-based sour cream and use dairy-free cheddar or omit it.