Go Back

Low Carb Taco Soup

Low carb taco soup with a hearty spiced beef broth and tender cauliflower florets instead of beans. Simmered until the flavors meld, then topped with sour cream, cheddar, avocado, and jalapeños.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef
  • 1 onion
  • 1 green bell pepper
  • 4 garlic
  • 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) Use store-bought or follow the homemade mix listed
  • 1 tsp cumin If using homemade seasoning
  • 1 tsp chili powder If using homemade seasoning
  • 0.5 tsp smoked paprika If using homemade seasoning
Toppings
  • 0.25 cup sour cream To taste
  • 0.25 cup shredded cheddar To taste
  • 1 avocado Sliced or diced
  • 0.25 jalapeños Optional
  • 0.25 cup cilantro Optional

Equipment

  • 1 Dutch oven

Method
 

Brown and build the broth
  1. Brown the ground beef in a large Dutch oven, then drain any excess fat (no temperature given in the recipe).
  2. Sauté the onion and green bell pepper for 4 minutes, then add the minced garlic and cook for 1 minute (no temperature given in the recipe).
  3. Stir in the taco seasoning, cumin, chili powder, and smoked paprika, cooking for 1 minute so the spices bloom (no temperature given in the recipe).
  4. Add the Rotel tomatoes, diced fire-roasted tomatoes, and beef broth, then add cauliflower florets if using; bring everything to a boil (no temperature given in the recipe, boil cue).
  5. Reduce to a simmer and cook for 18-20 minutes, until the cauliflower is tender (no temperature given in the recipe, simmer cue).
  6. Season with salt and pepper, then serve hot (no temperature given in the recipe).
Finish with toppings
  1. Top each bowl with sour cream, shredded cheddar, and avocado (no temperature given in the recipe, fresh topping cue).
  2. Add jalapeños and cilantro on top if desired (no temperature given in the recipe, garnish cue).

Notes

Pro tip: For the most “soup-like” texture, keep the simmer gentle and let the cauliflower soften fully before serving. Store leftovers in the refrigerator for up to 4 days; freezing is not recommended because the cauliflower can soften further. If you want a dairy-free option, swap sour cream for a plain dairy-free sour cream and use a dairy-free shredded cheese.