This warming and comforting low carb taco soup is perfect for a cold day! Gluten free, LCHF, and keto recipe for lunch or dinner.
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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
- Jalapeño 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
- Jalapeño 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 479Total Fat 34gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 15gCholesterol 130mgSodium 3263mgCarbohydrates 8gNet Carbohydrates 6gFiber 2gSugar 5gProtein 35g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.