This Low-Carb Taco Soup is a hearty and flavorful dish, packed with ground meat, beans, tomatoes, and spices. Perfect for a cozy meal on a chilly day!
It’s super easy to whip up in one pot, and it’s a real crowd-pleaser. I love topping mine with cheese and sour cream – can’t resist a little extra creamy goodness! 😋
Key Ingredients & Substitutions
Ground Beef or Turkey: I love using lean ground beef for a robust flavor, but ground turkey is a fantastic, lighter alternative. If you’re looking for a plant-based option, crumbled tempeh or lentils work surprisingly well too!
Onion: A small onion adds great depth. If you’re onions aren’t handy, shallots or even leeks can make a nice substitute. I’ve even used onion powder in a pinch for a hint of that flavor.
Heavy Cream: This ingredient gives the soup its creamy texture. You can swap it for half-and-half for a lighter option. If you’re avoiding dairy, coconut cream works, but be aware it will change the flavor a bit.
Broth: Using low-sodium broth gives you more control over the saltiness. Homemade broth is amazing if you have it on hand, but any store-bought option will work. You can also use vegetable broth for a vegetarian version!
What’s the Best Way to Build Flavor in This Soup?
Building flavor is key to any great soup, and this one is no exception! Begin by cooking your onions and garlic slowly to get them nice and fragrant.
- Heat the olive oil in your pot on medium heat. Once hot, add the chopped onion, cooking until it’s soft – about 3-4 minutes.
- Next, toss in the minced garlic. Cook for 30 seconds until it’s aromatic, but be careful not to burn it!
- Adding your spices right after this step helps release their essential oils. Stir them in for about 1 minute before adding your liquids. This toast really brings out their flavors!
- Always taste and adjust seasoning at the end to ensure it’s just right for your palate.
This simple technique makes a world of difference in how flavorful your Low-Carb Taco Soup turns out!
Low-Carb Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 cups beef or chicken broth (preferably low sodium)
- 1 (14.5 oz) can diced tomatoes with green chilies (such as Ro*Tel), undrained
- 1 (4 oz) can diced green chilies
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
For Garnish:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions or chives
- Fresh cilantro, roughly chopped (optional)
Time Needed:
This delicious Low-Carb Taco Soup takes about 10 minutes to prepare and approximately 30 minutes to cook. In total, you’ll need just around 40 minutes to get this comforting dish on your table. Perfect for a weeknight meal!
Step-by-Step Instructions:
1. Cook the Base:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s hot, add the finely chopped onion. Sauté the onion for about 3-4 minutes until it softens. Then, mix in the minced garlic and let it cook for another 30 seconds until you can smell the fragrant garlic.
2. Brown the Meat:
Next, add your choice of ground beef or turkey to the pot. Cook the meat, breaking it up with a spoon as you go, until it’s browned and fully cooked. If there’s excess fat, feel free to drain it off to keep your soup lighter and healthier!
3. Add the Spices:
Now it’s time to add a burst of flavor! Stir in the chili powder, ground cumin, smoked paprika, and dried oregano. Cook the spices for about 1 minute to toast them and bring out their best flavors.
4. Build the Soup:
Pour in the broth, undrained diced tomatoes with green chilies, and the diced green chilies. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes. This allows all the flavors to meld together beautifully.
5. Make it Creamy:
After the soup has simmered, lower the heat again and stir in the heavy cream or half-and-half. Warm the soup through, but make sure it doesn’t boil again to avoid curdling. Season with salt and pepper to your liking.
6. Serve it Up:
Time to enjoy your creation! Ladle the soup into bowls and top each one with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions or chives. If you like, add some fresh cilantro for an extra pop of flavor.
7. Dig In!
Serve the soup warm and enjoy this comforting, hearty, low-carb taco soup that’s perfect for any day of the week!
This recipe omits beans and corn, keeping it low in carbs while still being full of delicious flavors. Enjoy your taco soup and the delightful garnishes that balance the richness of the broth!
Can I Use Ground Chicken Instead of Beef or Turkey?
Absolutely! Ground chicken is a great alternative and can make the soup even lighter. Just keep in mind that it may cook a bit quicker, so be sure to check that it’s fully cooked through before adding the cream.
How Can I Make This Soup Spicier?
If you like some heat, consider adding diced jalapeños or a teaspoon of cayenne pepper while cooking the meat. You can also top the soup with spicy salsa or hot sauce when serving!
Can I Freeze Leftover Taco Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating on the stove or microwave.
What Are Some Good Toppings for This Soup?
In addition to the suggested toppings, you can also try avocado slices, crushed tortilla chips for crunch, or even a squeeze of lime for a zesty finish!
