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Low Carb Taco Soup

Low carb taco soup made with browned ground beef, a spiced broth, and cauliflower instead of beans. Simmered until tender, then served with sour cream, cheddar, and avocado for a hearty Tex-Mex bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef
  • 1 onion diced
  • 1 green bell pepper diced
  • 4 garlic minced
  • 2 cup cauliflower florets small; optional bean substitute
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cup beef broth
  • 2 tbsp taco seasoning or homemade: cumin, chili powder, garlic powder, paprika, salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
Toppings
  • 1 sour cream
  • 1 shredded cheddar
  • 1 avocado
  • 1 jalapeños
  • 1 cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, then drain excess fat.
  2. Sauté the onion and green bell pepper for 4 minutes until softened, then add the garlic and cook for 1 minute.
Build the spiced broth
  1. Stir in the taco seasoning, cumin, chili powder, and smoked paprika, then cook for 1 minute to bloom the spices.
  2. Add the Rotel tomatoes, diced fire-roasted tomatoes, beef broth, and cauliflower (if using), then bring the mixture to a boil.
Simmer and serve
  1. Simmer for 18 to 20 minutes, until the cauliflower is tender and the broth tastes well-seasoned.
  2. Season with salt and pepper, then serve hot with sour cream, shredded cheddar, and avocado (plus jalapeños and cilantro if desired).

Notes

Pro tip: For a thicker soup, simmer uncovered for the final 3 minutes. Store leftovers in the refrigerator up to 4 days; freeze in airtight containers up to 3 months (thaw and reheat gently). For a dairy-light option, skip the cheddar and use a small amount of sour cream or plain Greek yogurt on top.