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prep time
10 min
cook time
45 min
ready time
55 min
Low Carb Beef Taco Soup
If you are craving Mexican street food, then this low-carb taco soup is perfect for you. This meal has all your favorite beef taco's rich and delicious flavors in one warm and comforting bowl. You can enjoy this bowl of soup for lunch or dinner, especially on cold days. This recipe is one of the easiest Keto soup recipes you'll ever try.
What can you replace the beef with?
If you'd like to make chicken taco soup, you can use ground chicken. You can also substitute beef for shrimp if you are in a seafood mood. For all our vegetarian/vegan friends, you can add pan-grilled tofu, mushroom, or a mix of both; but make sure to use vegetable broth instead of beef broth.
Is this recipe dairy-free?
No, it isn't. However, you can replace the cream cheese with vegan cream cheese or coconut milk, and the soup will still be delightful. This dish is an excellent option if you are trying to cut back on dairy but don't know where to start.
Is corn Keto-friendly?
Corn has a high carb content when eaten in large amounts. However, in this recipe, we added a couple of tablespoons of frozen corn to get that authentic taco flavor. The corn adds 1.5 grams of carbs to each bowl of soup, so you might want to be wary with your carb content in your other meals. You can omit the corn if you want to save some carbs or replace it with baby corn which has a much lower carb content.
Can you freeze this recipe?
Yes, it is! Freezer-friendly recipes are the best because they can save you time on busy days. You can easily double the quantity of this low-carb taco soup and freeze the excess into individual portions. This soup will last for up to 3 months in your freezer. When you're ready to enjoy it, place the frozen soup in a saucepan over low heat and let it thaw slowly. Then bring it up to a simmer and serve it with your favorite topping.
Net Carbs
6.6 g
Fiber
2.2 g
Total Carbs
8.9 g
Protein
39.2 g
Fats
28.9 g
453 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra virgin olive oil
1 tbsp
Ground beef
500 g
Onion
0.25 small
Garlic
2 clove
green bell pepper
0.5 small
Red pepper
0.5 small
Tomato
0.5 small - 2 2/5" diameter
Paprika
2 tsp
Cumin, ground
0.5 tsp
Oregano, ground
0.5 tsp
Garlic powder
0.5 tsp
Black pepper
0.25 tsp
Cream cheese
0.5 cup
Corn, yellow, cooked from frozen, whole kernel
4 tbsp
Beef broth
2.5 cup
Cilantro
2 tbsp, chopped
Jalapeno peppers, raw
4 slice
Lime
2 slice - 1/8 of 2" diameter
Avocado
0.25 each
Recipe Steps
steps 4
55 min
Step 1
To a large saucepan over medium-high heat, add the olive oil. Finely chop the onion, mince the garlic, and add them to the saucepan along with the ground beef. Cook for 4-5 minutes, or until the meat browns.Step 2
Finely chop the green pepper, red pepper, and tomato and add them to the beef. Add the paprika, cumin, oregano, black pepper, garlic powder, and beef stock. Stir everything together.Step 3
Bring the soup to a simmer. Drop the heat to low, and let it cook for 30-minutes. Add the cream cheese and frozen corn, and stir.Step 4
Let the soup cook for another 5 minutes, then turn off the heat. Divide the soup into 4 bowls. Cut the avocado into squares and add them to the surface of the soup. Garnish with fresh cilantro, sliced jalapeno pepper, and lime wedges.
Comments
Yvonne62759 a year ago
This was my first recipe I made and we love it. Will eat even if I am not following Keto diet. It’s delicious.
IneffableRadish832563 a year ago
This recipe was a hit with my whole family, small children included.
Gary Grigg 3 years ago
I love it, but adding sour cream makes it better.
Seffy a year ago
Do you mean in place of the cream cheese or add it with the cream cheese?