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Low Carb Taco Soup

Low carb taco soup with a rich, spiced broth and tender cauliflower instead of beans. Ground beef simmers with Rotel and fire-roasted tomatoes, then gets topped with sour cream, cheddar, and avocado for a hearty Tex-Mex bowl.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef
  • 1 onion diced
  • 1 green bell pepper diced
  • 4 garlic 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 cumin, chili powder, garlic powder, paprika, salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
Toppings
  • 0.25 sour cream for serving
  • 0.25 cup shredded cheddar for serving
  • 1 avocado for serving
  • 0.5 jalapeños for serving
  • 0.25 cilantro for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the flavor
  1. Brown the ground beef in a large pot over medium-high heat and drain any excess fat.
  2. Sauté the diced onion and green bell pepper for 4 minutes, then add the minced garlic and cook 1 minute.
  3. Add the taco seasoning, cumin, chili powder, and smoked paprika, cooking for 1 minute to bloom the spices.
Simmer into a thick, low-carb soup
  1. Add the Rotel tomatoes, diced fire-roasted tomatoes, and beef broth, then stir in the cauliflower florets if using.
  2. Bring the mixture to a boil, then simmer for 18 to 20 minutes until the cauliflower is tender.
Finish and serve
  1. Season the soup with salt and pepper to taste, then serve hot with sour cream, shredded cheddar, and avocado.
  2. Top with jalapeños and cilantro just before serving for a fresh, bright finish.

Notes

Pro tip: dice the onion and bell pepper fairly small so they soften evenly in the same time the cauliflower cooks. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a pot over medium heat until hot. Freezing is not recommended for the best cauliflower texture. For a gluten-free swap, use a gluten-free taco seasoning or make the homemade spice blend using certified gluten-free spices.