Low Carb Taco Soup

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  • prep time

    prep time

    8 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    28 min

Low Carb Taco Soup

22 ratings

This Keto take on taco soup is rich with a tomato infused broth, juicy ground beef, aromatic spices and served with classic taco toppings. Our warming Keto soup is a great way to enjoy all your favorite taco flavors, guilt-free and minus the carbs! This makes a great option for lunch or dinner, optionally served with Keto tortillas for dipping.

Are Tacos Keto?

Traditional tacos are prepared with a corn or wheat tortilla making them non-Keto compliant. There are however, many ways that you can replicate all your favorite taco flavors and enjoy them in moderation as part of a low carb diet. For this particular Keto recipe, we have combined classic taco flavors to create a low carb soup. If you miss the taco element of the dish, you can serve the soup with fresh or toasted Keto tortilla wraps. You will find recipes for Keto tortillas in our sides section. Be sure to adjust your macros to account for any changes or additions made to the recipe.

Can This Be Made Dairy-Free?

This Keto taco soup is prepared with ground beef, spices, onion, garlic, stock, tomatoes and aromatic taco seasonings. We have opted to boost the fat content of the dish by topping the soup with grated cheese and sour cream to serve, as well as sliced jalapeños and creamy avocado. If you wish to make the dish dairy-free or Paleo, simply omit the grated cheese and sour cream. You can always substitute these for some alternative dairy-free Keto taco toppings such as salsa, turning the avocado into guacamole or scattering with shredded lettuce if desired.

  • Net Carbs

    6.1 g

  • Fiber

    4.4 g

  • Total Carbs

    10.7 g

  • Protein

    40.6 g

  • Fats

    29.4 g

468 cals

Low Carb Taco Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Hamburger Or Ground Beef, 90% Lean

    Hamburger Or Ground Beef, 90% Lean

    17-½ ounce

  • Beef Broth, Bouillon Or Consomme, Ready-to-serve Can

    Beef Broth, Bouillon Or Consomme, Ready-to-serve Can

    3 cup

  • Sour Cream

    Sour Cream

    2 tablespoon

  • Chili Powder

    Chili Powder

    1-½ teaspoon

  • Gourmet Collection Smoked Paprika by Mccormick

    Gourmet Collection Smoked Paprika by Mccormick

    1 tsp

  • Oregano, Dried

    Oregano, Dried

    1 teaspoon

  • Avocado

    Avocado

    1 each

  • Jalapeno Peppers, Canned, Drained

    Jalapeno Peppers, Canned, Drained

    1 tablespoon, chopped

  • Garlic

    Garlic

    1 clove

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Tomato

    Tomato

    1 medium - 2 3/5" diameter

  • Tomato Sauce

    Tomato Sauce

    1 cup

  • Cumin, Ground

    Cumin, Ground

    ½ teaspoon

  • Red Onion

    Red Onion

    ½ medium - 2 1/2" diameter

  • Cheddar Cheese

    Cheddar Cheese

    ½ cup, grated

Recipe Steps

steps 4

28 min

  • Step 1

    Heat the oil in a large saucepan or Dutch oven over a medium heat. Finely dice the onion and crush the garlic. Add the ground beef, onion and garlic to the saucepan. Cook through until the onion is tender and the beef is browned all over.
    Step 1
  • Step 2

    While the beef is cooking, roughly dice the tomato. Once the beef is browned, add the diced tomato, chili powder, paprika, oregano and cumin to the saucepan. Mix everything together well to combine. Cook for a few minutes to soften the tomato and warm the spices. Please feel free to adjust the quantities of spices according to personal taste.
    Step 2
  • Step 3

    Add the tomato sauce (passata) and stock to the pan. Bring to a gentle boil and stir to combine. Reduce to a simmer and cook for 10 minutes to infuse the flavors. You may use an alternative stock such as chicken or vegetable if preferred. You may also add salt and pepper if desired. This will depend on the strength of seasoning already in your stock.
    Step 3
  • Step 4

    While the soup is simmering, dice the avocado. Once cooked, divide the soup between four serving bowls. Divide the cheese evenly between the bowls of soup, sprinkling over the surface. Scatter over the diced avocado and sliced jalapeños. Top each bowl with a half tablespoon of sour cream to serve.
    Step 4

Comments 27

  • StellarKetone920277

    StellarKetone920277 20 days ago

    This is yummy 😁 I added black olives and grated a little cheese on top 👍

    • SpectacularArugula426810

      SpectacularArugula426810 4 months ago

      So good

      • Vltempleton

        Vltempleton 5 months ago

        This was delicious! I added onion and garlic powder and a little cayenne pepper to it and added chopped jalapeños to the soup itself. I also cooked down the garlic and onion first before adding the meat and seasonings. Fried some no carb tortillas to have with it. Chef’s kiss!

        • Kathy

          Kathy 3 years ago

          Family fave! Perfect for cold weather.

          • MassiveHemorrhage

            MassiveHemorrhage 3 years ago

            I’m always skeptical about simple recipes that promise big flavor. Wow I was wrong about that. I like mine spicier, so I add habanero flakes and hot sauce.

            • SlimgirlCheri

              SlimgirlCheri 3 years ago

              Delicious flavors, filling, and healthy❤️

              • red933591f3

                red933591f3 3 years ago

                What are the macros to this soup?

                • Sherri

                  Sherri 3 years ago

                  YUM!

                  • NATTYDREAD

                    NATTYDREAD 3 years ago

                    One of my favourites

                    • Racedude63

                      Racedude63 3 years ago

                      Love this recipe!!!

                      • StellarMacadamia964013

                        StellarMacadamia964013 3 years ago

                        I want to substitute ground chicken or turkey for the beef. Are these recipes changeable?

                        • Marcie

                          Marcie 2 months ago

                          Yes, they are changeable. Simply click on the three dots in the upper RH corner and Copy to My Foods. Open it from My Foods, click on the 3 dots and click on Edit and you can substitute any of the incredients. Enjoy!

                        • Teridene

                          Teridene 3 years ago

                          Why wouldn’t they be?

                      • FortuitousKetone871116

                        FortuitousKetone871116 3 years ago

                        I made this in my instant pot. I added everything in after browning the meat in the pot, cooked it on high for five minutes, let it natural release for 10 minutes. It was easy and yummy.

                        • sheloveshermost

                          sheloveshermost 3 years ago

                          I’m confused. Aren’t red onions on the “strictly limit” list?

                          • Valenomiya

                            Valenomiya 3 years ago

                            The onion is only 13 grams per bowl, so almost nothing, just for little flavor. You can use red onion in moderation.

                          • erjude@aol.com

                            erjude@aol.com 3 years ago

                            Red onions are the best to use

                        • D.Nola

                          D.Nola 4 years ago

                          Delicious recipe, easy prep and cook time for a weeknight dinner. Added some extra broth to stretch lunch leftovers and used cheese crisp bites for some extra crunch. Will definitely make this one again- entire fam approved!

                          • FantasticCauliflower781718

                            FantasticCauliflower781718 3 years ago

                            Possibly Parmesan crips or cheddar crips? Snack bag size or larger bag size.

                          • FabulousKetone430231

                            FabulousKetone430231 3 years ago

                            Question: cheese crisp?

                        • Linda J-C

                          Linda J-C 4 years ago

                          I was not familiar with the taste of smoked paprika, so I found the taste odd. Next time I will omit smoked paprika and add fresh salsa from grocery store. Otherwise I like the recipe.

                          • GorgeousKetone271525

                            GorgeousKetone271525 4 years ago

                            Extraordinaire! J’adore, la recette est parfaite!

                            • FeelinBeachy

                              FeelinBeachy 4 years ago

                              I made this as a chili instead of soup. It was amazing!

                              • Bella36

                                Bella36 4 years ago

                                Are the macros for the toppings already included? Or do add them once I decide what ones I will use.

                                • Nana21271

                                  Nana21271 4 years ago

                                  Yes, it seems that way to me since they are listed in the ingredients.

                              • Anonymous

                                Anonymous 4 years ago

                                This soup was great! I added a touch of cream and added more smoked paprika and cumin than the recipe advised, but overall so delicious

                                • Anonymous

                                  Anonymous 4 years ago

                                  Oh my yum .. love the smoked paprika in here. I’m pretty sure this will be a go to for me!! I also let simmer for a while. I bet this would be fantastic In a crock pot