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Low Carb Taco Soup

Low carb taco soup with ground beef and cauliflower simmers into a thick, spiced broth. Flavor comes from taco seasoning plus cumin, chili powder, and smoked paprika, then finishes with classic toppings like sour cream and cheddar.
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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
  • 1.5 lb ground beef
  • 1 onion diced
  • 1 green bell pepper diced
  • 4 garlic cloves, minced
  • 2 cup cauliflower florets small; optional 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 homemade blend
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
Toppings
  • 0.25 cup sour cream
  • 0.25 cup shredded cheddar
  • 1 avocado sliced or diced
  • 0.5 tbsp jalapeños sliced
  • 2 tbsp cilantro chopped

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a large pot over medium-high heat and brown the ground beef, cooking until no longer pink, about 8 minutes. Drain the fat before continuing.
Sauté aromatics
  1. Add the diced onion and diced green bell pepper to the pot and sauté for 4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute, until fragrant.
Build the taco flavor
  1. Stir in taco seasoning, cumin, chili powder, and smoked paprika and cook for 1 minute to bloom the spices. Keep stirring so the spices toast without burning.
Simmer
  1. Add the Rotel tomatoes, diced fire-roasted tomatoes, beef broth, and cauliflower florets if using, then bring the mixture to a boil. Scrape up any browned bits from the bottom for extra flavor.
  2. Reduce heat to maintain a steady simmer and cook for 18-20 minutes, until the cauliflower is tender. Look for the broth to thicken slightly and the vegetables to soften.
Serve
  1. Season to taste with salt and pepper, then ladle into bowls. Top each serving with sour cream, shredded cheddar, avocado, jalapeños, and cilantro and serve right away.

Notes

For the best texture, simmer gently—too vigorous can make the cauliflower break down. Store leftovers in the refrigerator for up to 4 days; reheat on the stovetop over medium heat until hot. Freezing is yes: freeze up to 3 months and reheat, adding a splash of broth if it thickens. For a dairy-light option, use plain Greek yogurt in place of sour cream and omit the cheddar.