This Low-Carb Taco Soup is a hearty bowl of deliciousness, packed with ground beef, beans, and fresh veggies. Perfect for a cozy dinner or quick meal prep!
I love how filling it is without all the carbs! It’s like a fiesta in a bowl, and there’s always room for seconds. Plus, it’s a breeze to whip up on a busy day!
Key Ingredients & Substitutions
Ground Beef: I prefer lean ground beef for lower fat content, but you can use ground turkey or chicken if you’d like to keep it even lighter. It changes the flavor a bit but works well!
Heavy Cream: This makes the soup creamy. For a lighter version, try using half-and-half or even unsweetened almond milk if you’re watching dairy intake. Just know the taste will differ slightly!
Diced Tomatoes: Always have some canned tomatoes on hand! If you want a fresher flavor, go for fresh diced tomatoes or even fire-roasted ones for extra smoky taste.
Spices: Chili powder, cumin, and paprika give this soup its taco flavor. Feel free to add more spices like cayenne if you love heat, or reduce them if you want it milder.
How Do I Get My Onion and Garlic Perfectly Cooked?
Cooking the onion and garlic properly really sets the tone for this soup! To get that perfect balance of tenderness and flavor:
- Start with a medium heat so you don’t burn them.
- Add the onion first and cook for about 3-4 minutes until it’s translucent.
- Then add the garlic and cook for an additional 1-2 minutes. Garlic cooks faster, so watch it closely!
This will ensure a sweet and aromatic base for your soup that really makes it stand out!
How Can I Make This Soup Ahead of Time?
You can definitely make this soup a day ahead! Just let it cool and store it in the fridge. When you’re ready to enjoy, reheat gently on the stove and stir in the cream just before serving. This actually allows the flavors to deepen!
Don’t forget to keep the toppings fresh to add right before serving. Enjoy your comforting meal!
Low-Carb Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef (preferably lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can diced green chilies
- 1 cup heavy cream
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
For Garnishing:
- 1 jalapeño, thinly sliced (optional)
- 1/2 cup shredded cheddar cheese
- 1/2 avocado, diced
- 1/4 cup sour cream
- Fresh cilantro, chopped
How Much Time Will You Need?
This Low-Carb Taco Soup will take about 30 minutes to prepare. You’ll spend about 10 minutes cooking the beef and sautéing the vegetables, and then about 20 minutes for simmering and bringing all the flavors together. It’s quick and satisfying!
Step-by-Step Instructions:
1. Cook the Ground Beef:
In a large pot or Dutch oven over medium heat, add the ground beef. Cook it until browned, breaking it apart with a spatula as it cooks. If there’s excess fat, drain it away to keep things lean.
2. Sauté the Onion and Garlic:
Add the finely chopped onion and minced garlic to the pot. Sauté everything together until the onions are nice and translucent, which should take about 3-4 minutes. Keep stirring to prevent burning!
3. Mix in the Spices:
Now it’s time to add the flavor! Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Cook this spice blend for about a minute to help release all those wonderful aromas.
4. Add the Broth and Tomatoes:
Pour in the beef broth, the can of diced tomatoes (with juice), and the green chilies. Give the mix a good stir, then bring it all to a boil. This will start to come together beautifully!
5. Let it Simmer:
Once boiling, reduce the heat to low. Let the soup simmer uncovered for about 15-20 minutes. This is where the flavors will meld and develop, making the soup even tastier!
6. Add the Cream:
Lower the heat again, this time to prevent boiling, and gently stir in the heavy cream. Heat the soup for an additional 5 minutes, being careful not to let it bubble up.
7. Taste and Adjust:
Take a moment to taste your soup! Adjust the seasoning with more salt, pepper, or spices if necessary until it’s just right for you.
8. Serve It Up:
To serve, ladle the soup into bowls. Top each serving with shredded cheddar cheese, diced avocado, a dollop of sour cream, sliced jalapeño for a bit of heat if you like, and a sprinkle of fresh cilantro for that bright flavor!
9. Enjoy!
Now it’s time to dig in and enjoy your warm, comforting low-carb taco soup. Perfect for any occasion, and it might just become your new favorite dish!
This low-carb taco soup is creamy yet zesty, with fresh toppings bringing brightness and a bit of spice to the dish. It’s great for a cozy, healthy meal!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken are great alternatives if you want a leaner option. The flavor will be slightly different, but it will still be delicious!
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving, making sure to stir it well.
Can I Freeze This Soup?
Yes! This soup freezes well. Just let it cool completely, then transfer it to a freezer-safe container. It will keep for about 2-3 months. Thaw in the refrigerator overnight before reheating.
How Can I Make It Vegetarian?
You can easily make this soup vegetarian by substituting the ground beef with black beans or lentils and using vegetable broth instead of beef broth. Don’t forget to add more vegetables for additional flavor!
