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Low Carb Taco Soup

Low carb taco soup with a rich, spiced beef broth and tender cauliflower instead of beans. Simmered until the cauliflower softens, then served with cool sour cream, melty cheddar, and fresh avocado.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef Use 80–90% lean for best flavor with less excess fat.
  • 1 onion
  • 1 green bell pepper
  • 4 garlic
  • 2 cup cauliflower florets Small florets cook quickly; optional as a 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 use the homemade spice mix below.
  • 1 tsp cumin For homemade taco seasoning option.
  • 1 tsp chili powder For homemade taco seasoning option.
  • 0.5 tsp smoked paprika For homemade taco seasoning option.
Toppings
  • sour cream To serve; add at the end.
  • shredded cheddar To serve; add at the end.
  • avocado To serve; add after ladling.
  • jalapeños Optional heat; add to taste.
  • cilantro Optional freshness; add before serving.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain excess fat.
  2. Sauté the onion and green bell pepper for 4 minutes, until softened; add the garlic and cook 1 minute.
  3. Add the taco seasoning, cumin, chili powder, and smoked paprika and cook 1 minute, stirring to coat the vegetables.
  4. Add the Rotel tomatoes, diced fire-roasted tomatoes, beef broth, and cauliflower (if using), then bring the mixture to a boil.
Simmer and serve
  1. Simmer for 18–20 minutes, until the cauliflower is tender and the broth tastes well spiced.
  2. Season with salt and pepper to taste, then serve topped with sour cream, shredded cheddar, and avocado (plus jalapeños and cilantro if desired).

Notes

Pro tip: drain the browned beef thoroughly so the soup stays thick and not greasy. Store in the refrigerator up to 4 days; reheat gently on the stovetop until hot. Freezing is not recommended due to cauliflower texture. For a dairy-free swap, replace sour cream and cheddar with a dairy-free sour cream and shredded plant-based cheese.