Go Back

Low Carb Taco Soup

Low carb taco soup with a spiced beef broth and tender cauliflower florets instead of beans. Simmered until flavorful, then topped with sour cream, cheddar, and avocado.
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
  

Beef 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
Taco seasoning and spices
  • 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
  • 0.25 cup sour cream
  • 0.5 cup shredded cheddar
  • 1 avocado
  • 1 jalapeños
  • 1 tbsp cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown and build flavor
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat. Aim for a deep-brown color with no pink remaining, about 6-8 minutes as the meat sizzles.
  2. Sauté the onion and bell pepper for 4 minutes in the same pot, stirring often. Keep the heat at medium so they soften without burning, until the onion looks translucent.
  3. Add the garlic and cook for 1 minute. Stir continuously for about 60 seconds until fragrant.
  4. Add the taco seasoning, cumin, chili powder, and smoked paprika, then cook for 1 minute. Toast the spices just until they smell stronger and slightly darker.
Simmer the soup
  1. Add the Rotel tomatoes, diced fire-roasted tomatoes, beef broth, and cauliflower florets if using, then bring to a boil. You should see active bubbling across the surface, about 3-5 minutes.
  2. Simmer for 18-20 minutes until the cauliflower is tender. Maintain a gentle simmer with small bubbles, and stir occasionally so the bottom doesn’t scorch.
  3. Season with salt and pepper, then serve hot. Top each bowl with sour cream, shredded cheddar, and avocado.

Notes

For best texture, keep the simmer gentle once the soup boils so the cauliflower stays tender but doesn’t turn mushy. Store leftovers in the refrigerator up to 4 days; reheat on the stove until hot. Freezing is not recommended because cauliflower can soften more, especially after thawing. For a dairy-light swap, use Greek yogurt in place of sour cream.