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Low Carb Taco Soup

Low carb taco soup with a rich Tex-Mex spiced broth, browned ground beef, and tender cauliflower florets instead of beans. Simmered until flavorful and served chunky with sour cream, shredded cheddar, and avocado.
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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
  • 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 use cumin, chili powder, garlic powder, paprika, salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
Toppings
  • 0.25 sour cream for serving
  • 0.5 cup shredded cheddar for serving
  • 1 avocado for serving
  • 0.25 jalapeños for serving
  • 0.25 cilantro for serving

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain excess fat.
  2. Add the diced onion and green bell pepper to the pot and sauté for 4 minutes, stirring occasionally, until softened.
  3. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  4. Stir in the taco seasoning, cumin, chili powder, and smoked paprika; cook for 1 minute to bloom the spices.
  5. Add the Rotel tomatoes, diced fire-roasted tomatoes, beef broth, and cauliflower florets (if using), then bring the mixture to a boil.
Simmer and serve
  1. Reduce to a simmer and cook for 18-20 minutes, until the cauliflower is tender.
  2. Season with salt and pepper, then serve hot with sour cream, shredded cheddar, avocado, jalapeños, and cilantro.

Notes

For best flavor, let the soup simmer uncovered for the full 20 minutes so the broth thickens slightly. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on the stove until hot. Freeze yes—cool completely first and freeze in portions for up to 3 months, then thaw overnight in the fridge and reheat. If you want it dairy-light, skip sour cream and use extra avocado or a dairy-free sour cream alternative.