Tasty Low Carb Taco Soup – A Big Pot In 30 Minutes!

This tasty low carb taco soup is great to have on hand when dieting. Easy to make in just 30 minutes and freezes great! Only 5.4g net carbs per serving.

You might also like this low carb creamy chicken & spinach soup.

I really like to eat soup in the winter time. It’s warm, filling and easy to make. I have SO many low carb soup recipes on the site but this is one I throw together all the time. This tasty low carb taco soup is full of flavor with all the spices, vegetables and ground beef and it takes less than 30 minutes. It also freezes well so you can have it on hand for a quick lunch or dinner. Each serving is only 5.4g net carbs.

  Keto Taco Soup Ingredients  

This hamburger soup has all the flavors of a taco but it’s also full of vegetables in a savory broth. I wanted to make this low carb taco soup with no cream cheese because sometimes it separates and I think this way it freezes better. So the basic ingredients are ground beef, Mexican spices, carrots, zucchini, broccoli, peppers and cauliflower. 

For more depth of flavor I used beef flavored Better than Bouillon and tomato paste. I highly recommend the bouillon but if you don’t have it you can use regular beef bouillon. 

  Taco Soup Recipe  

This is very easy and you start by browning the ground beef in a large soup pan along with all the spices. As it browns, chop your vegetables and then add them to the pot. Mix the water with the Better than Bouillon and tomato paste then pour into the soup pot. Also pour in the beef stock and garlic. Mix well and let simmer for about 15 minutes or until the vegetables are fork tender. 

Garnish with cheddar cheese in each bowl. You can also try garnishing with sour cream, green onions, avocado, etc.

  Other Things To Try  

You can try using chorizo or chicken in this dish. The carb count will change with the chorizo but not the chicken. You can also substitute Italian sausage and seasonings for an Italian flavored soup. 

  How Many Carbs In A Bowl Taco Soup  

This low carb soup is also pretty high in protein and the big pot of soup makes about 8 servings. Each serving is around 1 ½ cups and has the following nutritional information:

258 cals /15.7g fat/7.9g carbs/2.5g fiber/22g protein = 5.4g net carbs

As I mentioned above this is one of my go to soups. Sometimes I just use whatever frozen vegetables I have on hand and make this low carb taco soup. It’s really full of flavor and great to have on hand in the freezer. I hope you like it as much as I do!

For more great Mexican flavor, try my friend Taryn’s keto chicken tortilla soup recipe.

5 from 1 vote

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Tasty Low Carb Taco Soup

This tasty low carb taco soup is great to have on hand when dieting. Easy to make in just 30 minutes and freezes great! Only 5.4g net carbs per serving.

Course Soup

Cuisine Mexican

Keyword freezable

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 8

Calories 258 kcal

Author Denise

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon Italian seasonings
• 2 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons paprika
• 32 oz water
• 1 teaspoon Better Than Beef Bouillon
• 4 tablespoons tomato paste
• 1 cup zucchini, chopped
• 1 cup cauliflower florets
• ½ cup peppers, chopped
• 1 cup carrots, chopped
• 1 cup broccoli florets
• 2 cloves garlic, chopped
• 32 oz beef broth
• 1 cup cheddar cheese (optional)

Instructions

1. In a large soup pot, heat the oil up over medium heat. Add the ground beef and break up with a spoon.

2. Sprinkle the Italian seasonings, garlic powder onion powder, paprika, cumin and chili powder and mix well.

3. Whisk the water, Better than Bouillon and tomato paste together and then add to the pot when the meat is just browned.

4. Add in the vegetables, broth and garlic. Mix well and simmer for about 15 minutes or until vegetables have soften.

5. Garnish with cheddar if using.