Simmering on the stove, the aroma of savory spices and tantalizing taco flavors had already started to fill my kitchen. I couldn’t wait to dive into a big bowl of this comforting Low Carb Taco Soup. It’s one of my all-time favorite meals, and I make it at least once a month. There’s just something so satisfying about the perfect blend of tex-mex seasonings, tender protein, and hearty veggies – all in a rich, tomato-y broth.
Growing up, my mom would make a version of this Low Carb Taco Soup that she learned from her best friend. It was one of my go-to comfort foods, and I have so many fond memories of coming home to the smell of it simmering away on the stove. I can still picture myself curling up on the couch with a big steaming bowl, topped with shredded cheese, cool sour cream, and crunchy tortilla strips. Even on the chilliest winter days, that Low Carb Taco Soup would warm me right up from the inside out.
Now, as an adult, I’ve put my own spin on my mom’s recipe to make it even more low-carb and keto-friendly. But I’ve kept all the classic flavors that I love. This Low Carb Taco Soup is the ultimate in satisfying, guilt-free comfort food. It’s become a staple in my weekly meal rotation, and I know it’ll soon be a go-to for you too.
Why This Low Carb Taco Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Low Carb Taco Soup
The secret to this Low Carb Taco Soup’s unbelievable flavor is in the spice blend. I’ve fine-tuned the perfect balance of chili powder, cumin, garlic, and a touch of oregano to give it that authentic taco taste. But the real game-changer is the addition of a bit of chipotle powder, which adds a subtle smoky heat that takes this soup to the next level. Trust me, one spoonful and you’ll be hooked!
Essential Ingredients You’ll Need
– Ground beef or turkey – This provides the protein and heartiness.
– Onion – Sautéed onion gives the base of the soup a delicious savory flavor.
– Garlic – Minced garlic is a must for maximum taco taste.
– Diced tomatoes – Canned diced tomatoes make up the broth.
– Tomato paste – A small amount of tomato paste thickens the soup.
– Chicken or beef broth – The liquid base that brings it all together.
– Spices – Chili powder, cumin, oregano, and chipotle powder season it perfectly.
– Salt and pepper – To taste.
Step-by-Step Low Carb Taco Soup Instructions
Preparing Your Low Carb Taco Soup
This Low Carb Taco Soup comes together quickly, in just about 30 minutes from start to finish. All you’ll need is a large pot or Dutch oven, a wooden spoon, and a few basic kitchen tools. Let’s get started!
1- In your pot, brown the ground beef or turkey over medium-high heat, making sure to crumble it as it cooks. Drain any excess fat.
2- Add the diced onion and sauté for 3-4 minutes until it’s soft and translucent. Then, stir in the minced garlic and cook for 1 more minute.
3- Pour in the diced tomatoes, tomato paste, broth, and all of the spices. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally.
4- Taste the soup and adjust the seasoning with salt and pepper as needed. You’re looking for a rich, boldly flavored broth.
5- Ladle the Low Carb Taco Soup into bowls and top with your favorite garnishes like shredded cheese, sour cream, diced avocado, or crushed pork rinds.
6- Serve hot and enjoy!
Pro Tips for Success
The key to making the best Low Carb Taco Soup is to let the spices really bloom and meld together. Don’t be afraid to taste and tweak the seasoning as it simmers. And be sure not to overcook the ground meat – you want it to stay nice and tender, not dry and crumbly.
Another pro tip is to make a big batch and enjoy the leftovers throughout the week. This Low Carb Taco Soup reheats beautifully, and the flavors just keep getting better. Just be careful not to over-reduce the broth when reheating.
## Serving and Storing Your Low Carb Taco Soup
Perfect Pairings for Low Carb Taco Soup
This Low Carb Taco Soup is a meal all on its own, but it’s also delicious when served with a few tasty toppings and sides. I love topping each bowl with shredded cheddar or Monterey Jack cheese, a dollop of cool sour cream, and some crushed pork rinds or low-carb tortilla strips for crunch.
It also pairs wonderfully with a fresh green salad or a simple veggie slaw. And of course, no Low Carb Taco Soup is complete without an ice-cold Mexican beer or a refreshing margarita on the side!
Storage and Make-Ahead Tips
Leftovers of this Low Carb Taco Soup keep very well in the fridge for up to 5 days. Just be sure to store it in an airtight container. You can also freeze individual portions for easy meal prep. It reheats beautifully from frozen – just thaw it in the fridge overnight and then gently reheat it on the stovetop or in the microwave.
This soup also makes a great make-ahead option. You can prep all the ingredients in advance and then just quickly assemble and simmer it when you’re ready to eat. It’s the perfect easy weeknight meal or lazy weekend lunch.
Variations and Dietary Adaptations for Low Carb Taco Soup
Creative Low Carb Taco Soup Variations
While this classic Low Carb Taco Soup is hard to beat, there are lots of fun ways to switch it up. You could try swapping the ground meat for shredded chicken or pork. Or mix it up with different types of beans like black beans, kidney beans, or even pinto beans.
For a seasonal twist, you could add in some diced butternut squash or bell peppers. And if you’re a spice lover, feel free to amp up the heat with extra chipotle powder or a splash of hot sauce.
Making Low Carb Taco Soup Diet-Friendly
This Low Carb Taco Soup is already a great option for keto, paleo, and gluten-free diets. But you can easily make it work for other dietary needs too.
For a dairy-free version, simply omit the cheese and sour cream toppings. And to make it vegetarian or vegan, just swap the ground meat for cooked lentils or crumbled tofu. You can also use a vegetable broth in place of the chicken or beef broth.
No matter how you customize it, this Low Carb Taco Soup is sure to satisfy your cravings while keeping you on track with your health and fitness goals.
Frequently Asked Questions
Q: Can I use ground chicken or turkey instead of beef?
A: Absolutely! Ground chicken or turkey work great as a leaner protein alternative in this Low Carb Taco Soup recipe. The cooking method will be the same.
Q: How can I make this soup thicker or heartier?
A: For a thicker, stew-like consistency, you can add a bit more tomato paste or let it simmer for a longer time to reduce the broth. You can also blend a portion of the soup and then stir it back in. Adding extra veggies like diced bell peppers or zucchini will also make it heartier.
Q: Can I prep this soup ahead of time?
A: Yes, this Low Carb Taco Soup is perfect for meal prep! You can brown the meat and sauté the veggies in advance, then just store them separately in the fridge. When you’re ready to eat, simply combine all the ingredients in a pot and simmer until heated through.
Q: What’s the best way to reheat leftovers?
A: Leftover Low Carb Taco Soup reheats beautifully on the stovetop or in the microwave. Just be sure to stir it frequently and add a splash of broth if it seems too thick. You can also reheat individual portions straight from the freezer.
Q: Can I make this in the slow cooker or Instant Pot?
A: Definitely! This Low Carb Taco Soup is easy to adapt for the slow cooker or pressure cooker. For the slow cooker, just brown the meat, sauté the veggies, then add everything to the pot and cook on low for 6-8 hours. For the Instant Pot, use the sauté function first, then pressure cook for 10-15 minutes.
Low Carb Taco Soup
- Total Time: 35
- Yield: 6
Description
Warm up with this hearty and flavorful Low Carb Taco Soup. Made with savory ground beef, aromatic spices, and a rich broth, this soup is a delicious and healthy meal option.
Ingredients
– 1 lb ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp cumin
– 1 tsp oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 1 (14.5 oz) can diced tomatoes
– 2 cups chicken broth
– 1 (15 oz) can tomato sauce
– 1 (4 oz) can diced green chiles
– 1 cup shredded cheddar cheese (for serving)
– Diced avocado (for serving)
– Lime wedges (for serving)
Instructions
1. – In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbled, 5-7 minutes.
2. – Add the onion and garlic and cook for 2-3 minutes, until fragrant.
3. – Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute.
4. – Pour in the diced tomatoes, chicken broth, tomato sauce, and diced green chiles. Bring to a simmer and let cook for 15-20 minutes.
5. – Ladle the soup into bowls and top with shredded cheddar cheese, diced avocado, and a squeeze of lime juice.
Notes
For a thicker soup, you can add a bit of xanthan gum or let it simmer for a longer period. This recipe can also be made in the slow cooker – just brown the beef first, then add all the ingredients and cook on low for 6-8 hours.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Conclusion
This Low Carb Taco Soup has become a staple in my household, and I know it’ll soon be a go-to for you too. With its rich, boldly flavored broth, tender protein, and hearty veggies, it’s the ultimate in comforting, guilt-free Mexican-inspired cuisine.
I hope you’ll give this recipe a try soon. Let me know how it turns out and feel free to share your own creative variations in the comments below. Enjoy!
