This Low-Carb Taco Soup is a yummy twist on a classic. Packed with tender meat, beans, and colorful veggies, it’s warming and full of flavor!
I love how filling this soup is without the carbs! You can top it with cheese or avocado for extra creaminess. Perfect for cozy nights in! 🎉
Key Ingredients & Substitutions
Ground Beef: I usually use lean ground beef for its richness, but ground turkey is a great lower-fat alternative. If you’re vegetarian or vegan, try crumbled tempeh or lentils for protein.
Heavy Cream: The heavy cream gives the soup a nice richness. If you’re looking for a lighter option, you can replace it with half-and-half or coconut milk for a dairy-free version.
Diced Tomatoes: Canned tomatoes are convenient and tasty. If you prefer fresh, chopped tomatoes work too, but be sure to peel them first. Look for low-sugar options in cans if you can.
Seasonings: The spices in this recipe create an amazing flavor. You can adjust them to your taste. If you like it spicier, add crushed red pepper or hot sauce. For a milder flavor, reduce the chili powder.
How Do I Get the Best Flavor in My Soup?
The key to great flavor in your taco soup is in the cooking process! Start by browning the meat with the onions and garlic. This builds a solid foundation for flavor. Here’s how:
- Cook the meat on medium heat until browned. This caramelizes the outside, enhancing the taste.
- Add in the onions and garlic, sautéing until soft. This brings out their sweetness.
- Mix in the broth and cream, allowing them to simmer. This marries all the flavors together.
- Let the soup simmer for 20-25 minutes; this step is crucial! It allows the vegetables to soften and the spices to infuse.
Remember to taste and adjust the seasoning before serving, as this is the final touch that can elevate your dish!
Delicious Low-Carb Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth (low sodium)
- 1 cup heavy cream
- 1 cup diced tomatoes (canned, no sugar added)
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 tbsp tomato paste
Spices and Seasonings:
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp oregano
- Salt and pepper to taste
For Toppings:
- 1 cup shredded sharp cheddar cheese
- 1 avocado, diced
- Sour cream for garnish
- Fresh cilantro or green onions, chopped, for garnish
How Much Time Will You Need?
This Low-Carb Taco Soup takes about 10 minutes to prep and around 30 minutes to cook. So, you’re looking at a total time of about 40 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Browning the Meat:
First, grab a large pot or Dutch oven and set it on medium heat. Add the ground beef (or turkey) along with the diced onion and minced garlic. Cook everything together until the meat is browned and the onions have softened, which usually takes about 5-7 minutes. Once done, be sure to drain any excess fat to keep your soup from being greasy!
2. Adding the Broth and Veggies:
Next, pour in the chicken broth and heavy cream. Then add the canned tomatoes, diced green bell pepper, chopped celery, and tomato paste to the pot. Give it all a good stir to mix everything evenly.
3. Seasoning the Soup:
Now it’s time to season! Sprinkle in the chili powder, cumin, paprika, oregano, and a little salt and pepper. Stir well to combine, letting those flavors start to meld together.
4. Simmering the Soup:
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes. Give it a stir occasionally; this allows the flavors to deepen and the vegetables to soften. You could use this time to prepare your toppings!
5. Final Adjustments:
After the soup has simmered, taste it and adjust the seasoning if needed. More salt? Extra spice? Feel free to make it your own!
6. Serving:
Serve the soup hot in bowls and top it generously with shredded cheddar cheese, diced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro or chopped green onions. Enjoy your hearty, creamy, and comforting Low-Carb Taco Soup!
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can use frozen ground beef, but it’s important to thaw it thoroughly before cooking. The best method is to leave it in the fridge overnight or, for a quicker option, submerge the sealed package in cold water for about an hour. Make sure to drain any excess fat after browning!
Can I Substitute the Heavy Cream?
Absolutely! If you’re looking for a lighter option, you can use half-and-half or even unsweetened almond milk for a dairy-free version. Just keep in mind that using lighter alternatives may change the creaminess of the soup slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove over low heat, stirring occasionally to ensure even heating.
Can I Add More Vegetables?
Definitely! Feel free to add other low-carb vegetables like zucchini, cauliflower, or spinach for extra nutrition and flavor. Just chop them into small pieces and add them during the simmering step to ensure they soften perfectly!
