If you’re searching for a dish that’s warm, satisfying, and packed with Tex-Mex flavor but easy on the carbs, let me introduce you to the marvel that is Low Carb Taco Soup. This vibrant pot brings together all your favorite taco night flavors—ground beef, fragrant spices, rich broth, and a creamy, cheesy finish—into a comforting bowl you’ll want to revisit week after week. Even better, it’s a breeze to make, and your kitchen will smell absolutely irresistible!
Ingredients You’ll Need
The beauty of this Low Carb Taco Soup is just how simple—and essential—every ingredient is. Each one adds a pop of flavor, creamy texture, or a dash of color that makes every bite truly crave-worthy. Let’s break down why you’ll love having these in your kitchen!
- Olive oil: This helps brown the beef and brings out the flavors in the veggies.
- Ground beef: The hearty, savory base that makes this soup stick-to-your-ribs satisfying; you can swap for turkey or chicken, too!
- Onion (chopped): A must for deep, delicious flavor—always sautéed until just soft for a subtle sweetness.
- Garlic (minced): Essential for that classic taco aroma and a punch of flavor that wakes up the whole dish.
- Bell pepper (chopped): Adds mellow sweetness and a gorgeous touch of color; any color pepper works.
- Diced tomatoes with green chilies: These bring zesty acidity and a little heat—use the canned kind for convenience!
- Beef broth: The savory, rich liquid that ties all the flavors together and keeps the soup hearty and filling.
- Cream cheese (cubed): The secret ingredient for ultra velvety, creamy soup with a subtle tang.
- Taco seasoning (sugar-free): Takes all the guesswork out of spice measuring—opt for sugar-free to keep things keto-friendly.
- Chili powder: Adds that cozy, smoky warmth you expect in any good taco soup.
- Cumin: This earthy spice brings classic, authentic taco flair.
- Salt and pepper: Always add to taste for just-right seasoning that makes everything pop.
- Heavy cream: Gives the soup its luscious, rich texture and smooth mouthfeel.
- Shredded cheddar cheese: Melts beautifully into the soup for scrumptious cheesiness, plus it makes a delicious topping.
- Chopped green onions: A fresh, zippy finish that jazzes up each bowl (don’t skip it if you love a little bite!).
- Fresh cilantro (optional): The ultimate garnish for a blast of herbal freshness—especially good if you’re a cilantro fan!
How to Make Low Carb Taco Soup
Step 1: Brown the Beef
Start by heating olive oil in a big, sturdy pot over medium heat. Toss in your ground beef and stir frequently, breaking it up as it cooks. The goal here is to get the beef nicely browned for maximum flavor and depth, which will really lay down the foundation for your Low Carb Taco Soup. As the beef cooks, those savory aromas will start to fill your kitchen—always a good sign that something delicious is on the way!
Step 2: Sauté the Vegetables
Once your beef is browned, add the chopped onion, minced garlic, and bell pepper straight into the pot. Give everything a good stir and let it sauté for three to four minutes. You’ll notice the veggies soften up and add layers of sweetness and fragrance, which is exactly what will take your soup from just good to completely irresistible.
Step 3: Amp Up the Flavor
Sprinkle in your taco seasoning, chili powder, cumin, and a good pinch of salt and pepper. This blend is what really transforms the simmering pot into a fiesta of Tex-Mex flavors. Stir well to coat all the beef and veggies, ensuring those spices can toast lightly against the heat and bloom into something mouthwatering.
Step 4: Add Tomatoes and Broth
Pour in the can of diced tomatoes with green chilies (liquid and all) along with the rich beef broth. Give everything a good stir, then turn up the heat slightly to bring your mixture up to a gentle simmer. This stage is when everything begins to meld, and the kitchen starts smelling like a taco party in a bowl!
Step 5: Make It Creamy
Add the cubed cream cheese to the simmering soup. Stir occasionally until the cream cheese is fully melted and incorporated, turning the broth beautifully smooth and slightly thickened. This creamy element is what sets Low Carb Taco Soup apart—it’s decadent without being heavy!
Step 6: Finish with Cream and Cheese
Turn down the heat to low, then pour in the heavy cream and sprinkle in the shredded cheddar cheese. Stir until everything is melted and the soup looks creamy, luscious, and just the right shade of golden. Let it simmer for an additional five to ten minutes, so all the flavors marry together beautifully.
Step 7: Adjust and Serve
Before serving, give your soup a taste and adjust the seasoning if needed. Then ladle it into bowls, and get ready for the best part—adding your favorite toppings before digging in!
How to Serve Low Carb Taco Soup
Garnishes
The right toppings can take a great bowl of Low Carb Taco Soup and make it truly unforgettable! Try a pinch more shredded cheddar cheese for that melt-in-your-mouth garnish, scatter sliced green onions for a touch of zing, and finish with a sprinkle of fresh cilantro if you’re in the mood for extra freshness. If you like it spicy, a few thin jalapeño slices or a dash of hot sauce can really bring the heat!
Side Dishes
Since this soup is already hearty, you don’t need much on the side, but a crisp salad dressed with lime or a platter of crunchy raw veggies makes a lovely low-carb pairing. For the carb-lovers at the table, some warm tortilla chips or a slice of cornbread (if they’re not going low carb) will round things out perfectly.
Creative Ways to Present
Let each person customize their own bowl by setting up a “taco soup bar” with bowls of toppings like avocado, sour cream, diced tomatoes, or sliced olives. You can also ladle the soup into small mugs or shooters for a fun appetizer at parties, or scoop out mini avocado halves and fill them with taco soup for a show-stopping, keto-friendly starter!
Make Ahead and Storage
Storing Leftovers
Leftover Low Carb Taco Soup stores beautifully! Let it cool to room temperature, then transfer it into airtight containers and pop them in the fridge. The flavors actually meld even more overnight, making tomorrow’s bowl even tastier. Stored like this, it will keep well for about 3 to 4 days.
Freezing
This soup is great for freezing—and having ready-to-go meals is a total game changer! Allow the soup to cool completely before transferring to freezer-safe containers, leaving a little space at the top for expansion. It can be frozen for up to 2 months. When you’re craving a cozy meal, just pull a container out to thaw in the fridge overnight.
Reheating
To reheat Low Carb Taco Soup, transfer it to a pot and warm gently over medium-low heat, stirring often to prevent sticking and ensure a creamy consistency. If reheating straight from the fridge, add a splash of broth or cream if needed to loosen it up. For convenience, you can also warm it in the microwave, stopping to stir every minute until it’s heated through and velvety.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Feel free to use ground turkey or ground chicken if you’d like a lighter twist. Both options will soak up the taco spices beautifully, and you’ll still get that great creamy texture.
How can I make this soup spicier?
Amp up the heat to your liking by adding sliced jalapeños, a splash of your favorite hot sauce, or even using diced tomatoes with extra chilies. You’re totally in charge of the spice level!
Is this soup really low in carbs?
Yes! Each serving has about 8 grams of carbs, thanks to the lack of beans and other starchy ingredients, making Low Carb Taco Soup a fantastic choice for keto or just a carb-conscious dinner.
Can I make Low Carb Taco Soup dairy-free?
You can! Swap out the cream cheese and heavy cream for coconut cream, and leave out the cheddar cheese, or use a dairy-free alternative. The soup will still be delicious and full of flavor.
What’s the best way to thicken the soup if it’s too thin?
If your soup seems a bit thin, just let it simmer a little longer uncovered, stirring occasionally, or add a bit more cream cheese or cheddar cheese to help it thicken up—taste as you go for perfect results!
Final Thoughts
There’s a special kind of magic in a pot of homemade Low Carb Taco Soup—comforting, creamy, and loaded with bold flavor yet so simple to make. If you’ve got a craving for something cozy and crave-worthy, give this recipe a whirl. I bet you’ll want to make it a weeknight regular!
Print
Low Carb Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This Low Carb Taco Soup is a creamy and flavorful dish that is perfect for a satisfying meal. Packed with ground beef, veggies, and spices, this soup is a delicious option for those following a low carb or keto lifestyle.
Ingredients
Ground Beef Mixture:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
Soup Base:
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups beef broth
- 1 (8 oz) package cream cheese, cubed
- 2 tablespoons taco seasoning (sugar-free)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Finishing Touches:
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese, plus more for topping
- 1/4 cup chopped green onions, for garnish
- 1/4 cup chopped fresh cilantro, optional
Instructions
- Prepare Ground Beef Mixture: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Add onion, garlic, and bell pepper; sauté until softened.
- Season and Simmer: Stir in taco seasoning, chili powder, cumin, salt, and pepper. Add diced tomatoes with green chilies and beef broth. Simmer.
- Add Creamy Elements: Add cream cheese, stir until melted. Mix in heavy cream and cheddar cheese; simmer until creamy.
- Finish and Serve: Adjust seasoning if needed. Serve hot, topped with cheese, green onions, and cilantro.
Notes
- For extra spice, add jalapeños or hot sauce.
- Ground turkey or chicken can be used instead of beef.
- To make it dairy-free, use coconut cream and omit cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 860mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
