Best 5 Easy Delicious Low Carb Taco Soup Recipes

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Calling all taco lovers! This low-carb taco soup is a culinary masterpiece that combines the tantalizing flavors of traditional tacos with the convenience and health benefits of a hearty soup. Bursting with zesty spices, succulent ground beef, and an array of colorful vegetables, this soup is a symphony of flavors that will tantalize your taste buds and leave you craving more.

The beauty of this low-carb taco soup lies in its versatility. It's a one-pot wonder that can be easily tailored to your dietary preferences. Whether you're a meat lover, a vegetarian, or following a keto diet, this recipe can be effortlessly adapted to suit your needs. With its simple ingredients and straightforward instructions, this soup is perfect for busy weeknights or casual gatherings. Dive into the depths of this flavorful soup and embrace the culinary journey that awaits!

Here are our top 5 tried and tested recipes!

LOW-CARB TACO SOUP



Low-Carb Taco Soup image

If you are trying Atkins® or another low-carb diet...this soup is awesome! This is a perfect recipe for a gluten-free diet as well. Easy to make and delicious. Garnish with cilantro and shredded Cheddar cheese.

Provided by Kate

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 54m

Yield 6

Number Of Ingredients 10

3 cups chicken broth, divided
1 small head cauliflower, finely chopped
1 tablespoon olive oil, or as needed
1 onion, finely chopped
1 (4 ounce) can diced jalapeno peppers
1 pound ground beef
1 (8 ounce) package cream cheese, cubed
1 (26 ounce) container diced tomatoes
1 teaspoon ground paprika
salt and ground black pepper to taste

Steps:

  • Combine 2 cups broth and cauliflower in a pot over medium-high heat. Bring to a boil. Reduce heat to medium-low; cook until tender, about 20 minutes.
  • Heat oil in a skillet over medium-high heat. Saute onion and jalapenos until onions are translucent, about 5 minutes. Add beef; cook and stir until browned and crumbly, about 6 minutes.
  • Transfer the cooked cauliflower to a blender and puree. Return to the pot; add cream cheese and remaining 1 cup broth. Cook and stir over medium heat until cream cheese is melted, about 3 minutes. Add the beef mixture, tomatoes, and paprika. Season with salt and pepper. Cook and stir until flavors blend, about 5 minutes.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 12.6 g, Cholesterol 90.5 mg, Fat 27.6 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 13.2 g, Sodium 1281.5 mg, Sugar 6.8 g

CREAMY TACO SOUP (LOW CARB/KETO)



Creamy Taco Soup (Low Carb/Keto) image

Low carb and keto-friendly Creamy taco soup is warm and comforting. It's packed with veggies and topped with fresh avocado and lime juice and is the perfect way to enjoy tacos without the added carbs!

Provided by Layla

Categories     Dinner

Time 35m

Number Of Ingredients 10

1 lb ground beef (or turkey or chicken)
1 tbsp oil (of choice)
1 small onion (diced)
2-3 cloves garlic (minced)
1 small green bell pepper (diced (optional))
1 (10 oz) can Rotel tomatoes (or 1 large tomato, chopped)
1 (8 oz) pkg cream cheese (OR 1 cup heavy cream)
2 tablespoons taco seasoning (homemade or 1 packet)
Salt and pepper to taste
1 (14.5) oz can beef broth (1.5 cups)

Steps:

  • Add 1 tablespoon oil to a pot or large pot or dutch oven, brown beef, onion, and garlic over medium-high heat for 7-8 minutes or until the ground beef is browned through.
  • Add the bell pepper, Rotel diced tomatoes, cream cheese, and spices. Stir for 4-5 minutes or until tomatoes are soft and tender and cream cheese is mixed through.
  • Pour in beef broth and reduce heat to low-medium. Simmer 15-20 minutes or until desired thickness is achieved.
  • Serve in small soup bowls. Top with freshly sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime.

Nutrition Facts : ServingSize 1 serving, Calories 347 kcal, Carbohydrate 5 g, Protein 21 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 584 mg, Fiber 1 g, Sugar 2 g

EASY KETO LOW CARB TACO SOUP RECIPE



Easy Keto Low Carb Taco Soup Recipe image

See how to make taco soup on the stove - it takes only 20 minutes + 5 ingredients! The whole family will love this easy low carb taco soup recipe with ranch dressing. It's so rich and flavorful, no one will guess it's keto taco soup.

Provided by Maya | Wholesome Yum

Categories     Main Course     Soup

Time 20m

Number Of Ingredients 5

1 lb Ground beef
3 tbsp Taco seasoning ((divided into 2 tbsp and 1 tbsp))
4 cup Beef bone broth ((or any broth of choice))
2 14.5-oz cans Diced tomatoes ((with liquid))
3/4 cup Ranch dressing

Steps:

  • In the bottom of a large pot over medium-high heat, brown the ground beef for about 7-10 minutes, until no longer pink. Drain if desired.
  • Add 2 tablespoons (28 g) taco seasoning (2/3 of the total amount) and 3/4 cup (177 mL) of broth. Simmer for a couple of minutes, until the liquid is mostly gone.
  • Add the remaining broth, diced tomatoes (with liquid), and remaining tablespoon of taco seasoning. Stir together. Bring to a gentle boil and simmer for about 8-10 minutes.
  • Remove from heat. Wait 2 minutes, then stir in the ranch dressing. If desired, garnish with shredded cheddar cheese and cilantro.

Nutrition Facts : Calories 309 kcal, Carbohydrate 7 g, Protein 13 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 37 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

EASY, DELICIOUS & LOW CARB TACO SOUP



Easy, Delicious & Low Carb Taco Soup image

Make and share this Easy, Delicious & Low Carb Taco Soup recipe from Food.com.

Provided by LowCarbGizzy

Categories     Very Low Carbs

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs ground beef
1 onion, diced
4 garlic cloves, minced
2 tablespoons ground cumin
2 teaspoons chili powder
8 ounces cream cheese
2 (10 ounce) cans rotel
2 (10 ounce) cans beef broth
1/2 cup heavy cream
one packet Splenda sugar substitute (optional)
salt and pepper, to taste
diced avocado (optional for garnish)

Steps:

  • In a large pot or wok, brown ground beef.
  • Drain and return meat to pot.
  • Add onions, garlic and spices to drained beef and sauté until onions are translucent.
  • Add cream cheese, stirring until meat is coated.
  • Add Rotel, broth, cream, Splenda packet and simmer gently for 5-10 minutes or until flavors combine to your liking. (I like to let mine simmer a bit longer, which really allows the flavors to meld.).
  • Season with salt and pepper to taste.
  • Garnish with diced avocado.

LOW CARB TACO SOUP



Low Carb Taco Soup image

This low carb chicken taco soup recipe can be made in a pressure cooker or slow cooker. The broth is bursting with flavor and makes such a tasty soup. It is great topped with grated cheddar, cilantro, sour cream, and diced tomatoes, however the nutrition information does not include any toppings.

Provided by Joe Turner

Time 4h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

1 lb chicken breast
1/2 cup diced onion
4 garlic cloves, minced
1 tablespoon chipotle chile in adobo, minced
1 tablespoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons lemon juice
1 tablespoon lime juice
2 cups chicken broth
1/2 cup chopped fresh cilantro
8 ounces cream cheese

Steps:

  • Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker.
  • Cover and cook on low for 4 hours.
  • Remove chicken from pot and shred with two forks.
  • Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated.
  • Return chicken to the slow cooker and add the cilantro. Stir well to combine.
  • Serve immediately.

Nutrition Facts : Calories 431.9, Fat 31.1, SaturatedFat 14.2, Cholesterol 135.1, Sodium 928.5, Carbohydrate 7.5, Fiber 0.9, Sugar 3.4, Protein 30.4

Tips:

  • For a thicker soup, use an immersion blender to puree some of the soup before adding the cheese.
  • Top with your favorite taco toppings, such as shredded cheese, sour cream, avocado, and chopped cilantro.
  • To make the soup ahead of time, cook the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, thaw the soup in the refrigerator overnight or on the counter for several hours. Then, reheat the soup over medium heat until warmed through.
  • To make the soup spicier, add a teaspoon or two of chili powder or cayenne pepper.
  • Serve the soup with a side of cornbread or tortillas.

Conclusion:

This easy and delicious low-carb taco soup is a great way to satisfy your taco craving without all the carbs. It's packed with flavor and can be made in just 30 minutes. So next time you're looking for a quick and easy meal, give this soup a try.

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