There is something incredibly comforting about a warm, hearty soup that’s not only delicious but also fits perfectly into a low-carb lifestyle. This Low Carb Taco Soup Recipe is exactly that—a creamy, flavorful bowl packed with ground beef, melted cheeses, and a bold blend of spices that transport your taste buds straight to taco night heaven. Whether you’re looking to satisfy cravings or enjoy a simple yet satisfying dinner, this soup checks all the boxes with its rich texture, vibrant colors, and mouthwatering aroma. Once you try this recipe, it will quickly become a favorite in your meal rotation.
Ingredients You’ll Need
Putting together this Low Carb Taco Soup Recipe is easier than you might think. Each ingredient plays an essential role in layering the flavors, from the spicy kick of cumin to the creamy finish of cheddar cheese, making this recipe both simple and incredibly rewarding.
- 1 tablespoon olive oil: Helps brown the meat and brings a subtle, fruity richness to the soup.
- 1 pound ground beef or ground turkey: The hearty protein base that adds substance and flavor.
- 1/2 small onion, chopped: Adds sweetness and savory depth once softened.
- 2 cloves garlic, minced: Essential for that aromatic punch that defines the dish.
- 1 (10-ounce) can diced tomatoes with green chilies: Provides a gentle heat and juicy texture throughout the soup.
- 1 (4-ounce) can diced green chilies (optional): Perfect for boosting that mild spiciness if you like a little extra zing.
- 1 teaspoon ground cumin: Lends a smoky, earthy undertone essential to taco seasoning.
- 1 tablespoon chili powder: Brings warmth and color, balancing spice with a subtle sweetness.
- 1 teaspoon smoked paprika: Enhances the smoky flavors making the soup extra cozy.
- 1/2 teaspoon onion powder: Amplifies the onion flavor without adding extra texture.
- 1/2 teaspoon salt: Ties all the flavors together perfectly.
- 1/4 teaspoon black pepper: Adds a gentle heat and depth to the seasoning.
- 4 cups beef or chicken broth (low sodium): The flavorful liquid base that simmers all the ingredients.
- 4 ounces cream cheese (cubed and softened): Melts in to create a luxuriously creamy texture.
- 1/2 cup heavy cream: Adds richness and smoothness that makes every spoonful decadent.
- 1 cup shredded cheddar cheese: Brings gooey cheesiness that is a perfect finishing touch.
- Chopped cilantro, avocado slices, sour cream (optional, for garnish): Fresh toppings that add brightness, creaminess, and a pop of color.
How to Make Low Carb Taco Soup Recipe
Step 1: Brown the Meat and Sauté the Aromatics
Heat the olive oil in a large pot over medium heat until shimmering. Add the ground beef or turkey along with the chopped onion. Cook, stirring occasionally, until the meat is browned and the onion becomes soft and translucent, about 6 to 7 minutes. This step builds the foundation of your soup’s savory flavor, ensuring the meat is perfectly cooked and the onions release their natural sweetness. Add the minced garlic for the last 30 seconds to bring out its fragrant aroma without burning.
Step 2: Add Spices and Tomatoes
Once the meat and aromatics are ready, stir in the diced tomatoes with green chilies and the optional can of diced green chilies if you want an extra kick. Then add the ground cumin, chili powder, smoked paprika, onion powder, salt, and black pepper. Mixing these spices now allows their flavors to bloom and infuse the entire soup during simmering. The bright tomatoes balance out the spice with their juiciness.
Step 3: Pour in Broth and Simmer
Pour the beef or chicken broth into the pot and bring everything to a gentle simmer. Reducing the heat, give it about 10 minutes to meld all the flavors together and develop depth. This simmering stage is crucial for the spices to marry with the meat and tomatoes, creating a rich, cohesive taste in the broth.
Step 4: Stir in Cream Cheese and Heavy Cream
Turn the heat to low and gradually add the softened cream cheese, stirring continuously until it melts completely into the soup to form a smooth, creamy base. Follow with the heavy cream, incorporating it evenly to add a luscious richness to the texture. This creamy layer elevates the traditional taco soup, making it delightfully comforting and satisfying.
Step 5: Add Cheddar Cheese and Final Simmer
Sprinkle in the shredded cheddar cheese, stirring until it melts fully and the soup is velvety and thickened. Let the soup simmer gently for another 5 minutes, stirring occasionally, to let everything meld perfectly. This final touch makes the soup indulgently cheesy without overpowering the other bold flavors.
How to Serve Low Carb Taco Soup Recipe
Garnishes
To make your Low Carb Taco Soup Recipe truly shine, top it off with some chopped cilantro for a fresh, herbal brightness. Creamy avocado slices add a buttery contrast and a boost of healthy fats, while a dollop of sour cream brings a cooling tang that balances the spice beautifully. These simple garnishes transform each spoonful into a flavor-packed experience.
Side Dishes
This soup pairs wonderfully with crisp low-carb veggies like celery sticks or cucumber slices for a refreshing crunch. You could also serve it alongside a fresh green salad with a zesty lime dressing or some crunchy cheese crisps for dipping. The goal is to keep the sides light and complement the soup without adding extra carbs.
Creative Ways to Present
If you’re entertaining or just want to mix things up, serve the soup in individual small bowls with a garnish bar of avocado, cilantro, diced jalapeños, shredded cheese, and sour cream. You can also hollow out small bell peppers or mini pumpkins and ladle the soup inside for a festive presentation. No matter how you serve it, this Low Carb Taco Soup Recipe is sure to impress and satisfy.
Make Ahead and Storage
Storing Leftovers
Leftover Low Carb Taco Soup Recipe keeps really well in the refrigerator for up to three days. Store it in an airtight container to maintain its vibrant flavors and creamy texture. Just a heads-up: the soup will thicken as it cools, so you might want to stir in a splash of broth or water when reheating.
Freezing
This soup freezes beautifully, making it a perfect make-ahead meal for busy days. Portion it into freezer-safe containers or bags, and it will keep for up to three months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
To reheat your Low Carb Taco Soup Recipe, warm it slowly over low to medium heat on the stove, stirring occasionally to prevent scorching. If the soup has thickened too much, add a bit of broth or water to reach your desired consistency. Reheating this way keeps the creamy texture intact and brings out the fresh flavors just like the first time.
FAQs
Can I use ground chicken instead of beef or turkey?
Absolutely, ground chicken works well in this recipe and offers a leaner protein option. Just be mindful to brown it thoroughly to develop flavor.
Is this soup suitable for a keto diet?
Yes, this Low Carb Taco Soup Recipe is very keto-friendly with its low carbohydrate count, healthy fats from cream cheese and heavy cream, and protein-packed meat base.
How spicy is this soup? Can I adjust the heat?
The heat level is moderate and comes from the chilies and spices. You can easily adjust it by omitting the green chilies or reducing the chili powder if you prefer a milder soup.
Can I make this recipe vegetarian?
To make a vegetarian version, substitute the meat with sautéed mushrooms or a plant-based ground meat alternative, and use vegetable broth instead of beef or chicken broth.
What are some good toppings besides the suggested ones?
Feel free to experiment with diced jalapeños for extra heat, chopped green onions for crunch, crushed pork rinds for texture, or a squeeze of fresh lime juice for a zesty finish.
Final Thoughts
If you’re searching for a cozy, flavorful, and low-carb meal that feels indulgent without tipping your carb count, this Low Carb Taco Soup Recipe is a must-try. From the first spoonful, the creamy, spicy, and cheesy goodness will have you hooked. It’s easy to prepare, versatile, and perfect for any night when you crave a bowl of warm comfort. Go ahead and make it your own—you’ll thank yourself later!
Print
Low Carb Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Carb, Gluten Free
Description
This Low Carb Taco Soup is a creamy, flavorful, and hearty meal perfect for a comforting dinner. Made with ground beef or turkey, seasoned with traditional taco spices, and enriched with cream cheese, cheddar, and heavy cream, this soup satisfies your cravings while keeping carbs in check. Topped with avocado, cilantro, and sour cream, it’s a delicious low carb, gluten-free twist on classic taco flavors.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1/2 small onion, chopped
- 2 cloves garlic, minced
Seasonings and Vegetables
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (4-ounce) can diced green chilies (optional)
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 4 cups beef or chicken broth (low sodium)
- 4 ounces cream cheese, cubed and softened
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
Optional Garnishes
- Chopped cilantro
- Avocado slices
- Sour cream
Instructions
- Prepare the meat and aromatics: Heat olive oil in a large pot over medium heat. Add ground beef and chopped onion, cooking until the meat is browned and the onion is softened, about 6 to 7 minutes. Then add minced garlic and cook for an additional 30 seconds to release its aroma.
- Add the seasonings and tomatoes: Stir in diced tomatoes with green chilies along with the optional diced green chilies. Add ground cumin, chili powder, smoked paprika, onion powder, salt, and black pepper. Mix everything thoroughly to combine flavors.
- Simmer with broth: Pour in the low sodium beef or chicken broth and bring the mixture to a simmer over medium heat. Reduce the heat slightly to maintain a gentle simmer.
- Melt in the cream cheese: Stir in the cubed softened cream cheese until it melts completely and the soup becomes smooth and creamy.
- Add heavy cream and cheese: Pour in the heavy cream and add shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is heated through.
- Final simmer: Let the soup simmer on low heat for 5 more minutes, stirring occasionally to prevent sticking and ensure all ingredients are well combined.
- Serve: Ladle the soup into bowls and garnish with your choice of chopped cilantro, avocado slices, and sour cream for extra flavor and texture. Serve hot.
Notes
- To reduce carbs even further, omit the green chilies and adjust seasoning to taste.
- You can substitute cooked shredded chicken for ground meat for a different protein option.
- Store leftovers in the refrigerator for up to 3 days; note the soup will thicken as it sits—reheat gently with a splash of broth or water if needed.
