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
Scale
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.
