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Low Carb Taco Soup

Low carb taco soup with a rich, spiced broth and tender cauliflower instead of beans. Simmer ground beef, Rotel tomatoes, and fire-roasted tomatoes until cozy and spoonable, then top with sour cream, cheddar, and avocado.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Vegetables
  • 1 onion
  • 1 green bell pepper
  • 4 garlic cloves
  • 2 cup cauliflower florets, small (optional bean substitute) Optional bean substitute
Tomatoes and broth
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cup beef broth
Taco seasoning and spices
  • 2 tbsp taco seasoning (or homemade: cumin, chili powder, garlic powder, paprika, salt) Use taco seasoning or the listed spice blend
  • 1 tsp cumin If using taco seasoning, you may reduce to taste
  • 1 tsp chili powder If using taco seasoning, you may reduce to taste
  • 0.5 tsp smoked paprika
Toppings
  • 0.25 cup sour cream
  • 0.25 cup shredded cheddar
  • 1 avocado
  • 1 jalapeños
  • 1 tbsp cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown and build flavor
  1. Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks, then drain any excess fat.
  2. Sauté the diced onion and diced green bell pepper for 4 minutes, stirring until softened.
  3. Add the minced garlic and cook for 1 minute, stirring until fragrant with no raw smell.
  4. Add the taco seasoning, cumin, chili powder, and smoked paprika and cook for 1 minute, stirring so the spices bloom in the hot fat.
Simmer the soup
  1. Add the Rotel tomatoes, diced fire-roasted tomatoes, beef broth, and cauliflower if using, then bring everything to a boil.
  2. Simmer for 18-20 minutes until the cauliflower is tender and the broth looks lightly thickened from the tomatoes.
  3. Season with salt and pepper to taste, then serve hot with sour cream, shredded cheddar, and avocado.
Finish with toppings
  1. Top each bowl with jalapeños and cilantro for heat and fresh color.

Notes

For the most flavor, drain the beef well before sautéing the onions and peppers so the broth isn’t greasy. Store leftovers in an airtight container in the fridge for up to 4 days; freeze up to 3 months (sour cream and cheddar may dull after thawing—add fresh toppings when reheating). If you want it dairy-free, skip sour cream and use diced avocado plus a dairy-free cheddar alternative.