This warming and comforting low carb taco soup is perfect for a cold day! Gluten free, LCHF, and keto recipe for lunch or dinner.
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
When I came up with this recipe I had in mind that it would be waiting for me after a long but refreshing walk in our nearby forest on a crisp and bright winter's day. Are you there with me?
This is DEFINITELY comfort food in a bowl! This taco soup is a little similar to my low carb lasagna soup, but with a slightly different flavor profile. A regular taco soup isn't particularly high in carbs unless tortillas are added, but I still found ways to reduce the carbohydrates. Onions have been replaced with onion powder, and I've kept the tomato content down.
The result is a delicious soup that's full of flavor. You're going to love it!
How to Make Low Carb Taco Soup
Add some olive oil to a large pan and place over a medium heat. Then add some ground beef and cook until it is completely browned. Drain the excess fat (don't skip this stage or the final soup will be oily).
While the beef is cooking, finely chop a small bell pepper (I chose orange, but any color works!) and mince some garlic. 
Add the bell pepper and garlic to the pan, together with some canned tomato sauce, onion powder, and some of my Mexican Seasoning blend. If you haven't made it before it's a simple combination of paprika, cumin, and oregano, and I highly recommend making up a batch of it for instant seasoning abilities!
Stir well then add some cream cheese.
Finally, add some beef broth. Bring to the boil and then reduce to a simmer. Let the soup thicken, then taste for seasoning and add salt and pepper as necessary. Depending on your tastes you might also like to add some hot sauce at this point!
Pour the soup into bowls and and garnish. Here are some ideas:
- Avocado slices or cubes
- Sour cream
- Fresh cilantro leaves
- Jalapeo slices
- Shredded cheese
- Finely chopped or sliced red onion
- Sliced green onions
- Lime wedges
Low Carb Taco Soup
This warming and comforting low carb taco soup is perfect for a cold day! Gluten free, LCHF, and keto recipe for lunch or dinner.
Ingredients
- 1 tbs olive oil
- 1 lb ground beef
- 1 small orange bell pepper
- 2-3 cloves of garlic
- 8 oz canned tomato sauce
- 1 tsp onion powder
- 2 tbs Mexican Seasoning Blend
- 4 oz cream cheese
- 14 fl oz beef broth
- salt and pepper, to taste
- hot sauce, optional
Instructions
- Add some olive oil to a large pan and place over a medium heat. Then add some ground beef and cook until it is completely browned. Drain the excess fat (don't skip this stage or the final soup will be oily).
- While the beef is cooking, finely chop a small bell pepper (I chose orange, but any color works!) and mince some garlic.
- Add the bell pepper and garlic to the pan, together with some canned tomato sauce, onion powder, and some of my Mexican Seasoning blend. Stir well then add some cream cheese.
- Finally, add some beef broth. Bring to the boil and then reduce to a simmer. Let the soup thicken, then taste for seasoning and add salt and pepper as necessary. Depending on your tastes you might also like to add some hot sauce at this point!
- Pour the soup into bowls and and garnish (see notes).
Notes
6g net carbs per serving (quarter of the recipe, not including toppings)
Topping ideas:
- Avocado slices or cubes
- Sour cream
- Fresh cilantro leaves
- Jalapeo slices
- Shredded cheese
- Finely chopped or sliced red onion
- Sliced green onions
- Lime wedges
Nutrition Information
Yield 4 Serving Size Quarter of the recipeAmount Per Serving Calories 479 Total Fat 34g Saturated Fat 14g Trans Fat 1g Unsaturated Fat 15g Cholesterol 130mg Sodium 3263mg Carbohydrates 8g Net Carbohydrates 6g Fiber 2g Sugar 5g Sugar Alcohols 0g Protein 35g
The post Low Carb Taco Soup appeared first on Step Away From The Carbs.