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Low Carb Taco Soup

Low carb taco soup made with browned ground beef, Rotel tomatoes, and cauliflower for a thick, spiced broth. Simmer until the cauliflower is tender and serve with sour cream, cheddar, avocado, and jalapeños.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1.5 lb ground beef
  • 1 onion
  • 1 green bell pepper
  • 4 garlic
  • 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
  • 0.25 cup shredded cheddar
  • 0.5 avocado
  • 0.25 jalapeños
  • 0.25 cilantro

Equipment

  • 1 Dutch oven

Method
 

Cook the soup
  1. Brown the ground beef in a large pot and drain off the fat.
  2. Sauté the onion and green bell pepper for 4 minutes, then add the garlic and cook 1 minute.
  3. Add the taco seasoning, cumin, chili powder, and smoked paprika, then cook for 1 minute to toast the spices.
  4. Add both Rotel tomatoes and diced fire-roasted tomatoes along with the beef broth and cauliflower (if using), then bring everything to a boil.
  5. Simmer for 18-20 minutes, until the cauliflower is tender.
  6. Season with salt and pepper, then serve topped with sour cream, shredded cheddar, and avocado.

Notes

Pro tip: use small cauliflower florets so they soften in the 18–20 minute simmer without turning mushy. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on the stove until hot. Freezing is not recommended because cauliflower texture can change. If you want a gluten-free option, choose a taco seasoning labeled gluten-free.