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Low Carb Taco Soup

Low carb taco soup with ground beef and cauliflower simmers into a rich, spiced broth with no beans. Topped with sour cream, cheddar, avocado, and jalapeños for a Tex-Mex bowl full of flavor and tender vegetables.
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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
  

Ground beef
  • 1.5 lb ground beef
Vegetables
  • 1 onion diced
  • 1 green bell pepper diced
  • 4 garlic cloves, minced
Low-carb base
  • 2 cup cauliflower florets small; optional bean substitute
Tomatoes and broth
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cup beef broth
Seasoning
  • 2 tbsp taco seasoning or homemade blend
  • 1 tsp cumin if using homemade blend
  • 1 tsp chili powder if using homemade blend
  • 0.5 tsp smoked paprika if using homemade blend
Toppings
  • sour cream to serve
  • shredded cheddar to serve
  • avocado to serve
  • jalapeños to serve
  • cilantro to serve

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, until fully browned. Drain the fat so the soup stays less greasy.
Build the flavor base
  1. Sauté the diced onion and green bell pepper for 4 minutes until softened and fragrant. Add the minced garlic and cook for 1 minute.
  2. Stir in taco seasoning along with cumin, chili powder, and smoked paprika, then cook for 1 minute to bloom the spices. Keep stirring so the seasoning doesn’t scorch.
Simmer the soup
  1. Add the Rotel tomatoes, diced fire-roasted tomatoes, beef broth, and cauliflower florets (if using), then bring the mixture to a boil. Use the boil as the cue to start timing the simmer.
  2. Simmer for 18-20 minutes, until the cauliflower is tender. Stir occasionally so the cauliflower cooks evenly.
Serve
  1. Season with salt and pepper to taste, then turn off the heat. Spoon into bowls and top with sour cream, shredded cheddar, and avocado.
  2. Finish each bowl with jalapeños and cilantro as desired. Serve hot while the broth is rich and steaming.

Notes

Pro tip: If you want it thicker, simmer uncovered for 3-5 extra minutes to concentrate the broth. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is yes—freeze for up to 3 months, then thaw and reheat; the cauliflower may soften further. Dietary swap: For dairy-free, skip cheddar and sour cream and use avocado plus extra cilantro for creaminess.