Go Back

Low Carb Taco Soup

Low carb taco soup with a rich, spiced beef broth and tender cauliflower instead of beans. Simmered until the cauliflower is soft, then served with classic taco toppings like 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
  

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 homemade using 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
  • 0.25 cup shredded cheddar
  • 0.5 avocado
  • 0.25 cup jalapeños
  • 0.25 cup cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks, then drain excess fat.
Build the soup base
  1. Sauté the onion and green bell pepper for 4 minutes, stirring, until they soften.
  2. Add the garlic and cook for 1 minute, stirring to prevent burning.
  3. Add taco seasoning, cumin, chili powder, and smoked paprika, then cook for 1 minute to bloom the spices.
Simmer
  1. Add the Rotel tomatoes, diced fire-roasted tomatoes, beef broth, and cauliflower (if using), then bring the mixture to a boil.
  2. Simmer for 18-20 minutes, until the cauliflower is tender and the flavors have melded.
Serve
  1. Season with salt and pepper, then serve topped with sour cream, shredded cheddar, avocado, jalapeños, and cilantro.

Notes

For the best texture, keep the cauliflower in small florets so it turns tender in the same 18-20 minutes. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or in the microwave. Freezing is not recommended because cauliflower can soften further, changing the texture. If you want it dairy-free, skip sour cream and cheddar or swap in a dairy-free sour cream topping.