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prep time
8 min
cook time
20 min
ready time
28 min
Low Carb Taco Soup
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Hamburger Or Ground Beef, 90% Lean
17-½ ounce
Beef Broth, Bouillon Or Consomme, Ready-to-serve Can
3 cup
Sour Cream
2 tablespoon
Chili Powder
1-½ teaspoon
Gourmet Collection Smoked Paprika by Mccormick
1 tsp
Oregano, Dried
1 teaspoon
Avocado
1 each
Jalapeno Peppers, Canned, Drained
1 tablespoon, chopped
Garlic
1 clove
Olive Oil
1 tablespoon
Tomato
1 medium - 2 3/5" diameter
Tomato Sauce
1 cup
Cumin, Ground
½ teaspoon
Red Onion
½ medium - 2 1/2" diameter
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 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 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 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.
Comments
Kathy 2 years ago
Family fave! Perfect for cold weather.
MassiveHemorrhage 2 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 2 years ago
Delicious flavors, filling, and healthy❤️
red933591f3 2 years ago
What are the macros to this soup?
Sherri 3 years ago
YUM!
NATTYDREAD 3 years ago
One of my favourites
Racedude63 3 years ago
Love this recipe!!!
StellarMacadamia964013 3 years ago
I want to substitute ground chicken or turkey for the beef. Are these recipes changeable?
Teridene 3 years ago
Why wouldn’t they be?
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 3 years ago
I’m confused. Aren’t red onions on the “strictly limit” list?
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 3 years ago
Red onions are the best to use
D.Nola 3 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 3 years ago
Possibly Parmesan crips or cheddar crips? Snack bag size or larger bag size.
FabulousKetone430231 3 years ago
Question: cheese crisp?
Linda J-C 3 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 3 years ago
Extraordinaire! J’adore, la recette est parfaite!
FeelinBeachy 3 years ago
I made this as a chili instead of soup. It was amazing!
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 3 years ago
Yes, it seems that way to me since they are listed in the ingredients.
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 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