If you’re craving bold flavors and a cozy, satisfying meal that fits your healthy lifestyle, you’re going to fall for this Low Carb Taco Soup. Packed with savory ground beef, rich spices, a creamy finish, and a pop of fresh veggies, every spoonful is a celebration of taste and simplicity. Whether you’re on a busy weeknight or meal-prepping for the days ahead, this dish is a delicious way to keep your carb count in check—without sacrificing any of the taste you love from classic taco night.

Low Carb Taco Soup Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about simple ingredients coming together and turning into a bowl of pure comfort. Each component here does its part: adding heartiness, richness, freshness, or just the right hit of spice to make this Low Carb Taco Soup positively irresistible.

Olive oil: A splash of healthy fat to start things off right and deepen the base flavors as you sauté the veggies.
Ground beef or ground turkey: Choose your favorite for the protein punch—ground turkey keeps it lighter, while beef brings a hearty richness.
Onion (diced): Adds sweetness and depth as it softens, setting the foundation for flavor.
Garlic (minced): Because every great soup deserves a garlicky kick.
Chili powder: The unmistakable spice that makes this soup feel like taco night in a bowl.
Ground cumin: Earthy, smoky notes for that signature taco flavor.
Smoked paprika: A gentle smokiness transforms the soup’s depth and aroma.
Oregano: Lends a pop of herbal freshness to balance out the bold spices.
Salt: Essential for pulling all the flavors together—don’t skip it!
Black pepper: A gentle touch of warmth and sharpness, rounding out the spices.
Diced tomatoes with green chilies: Brings tang, juiciness, and just the right amount of heat (plus a lovely red color).
Beef or chicken broth (low sodium): Forms the body of the soup—choose your favorite!
Cream cheese (softened): Adds luscious, creamy body for a soup that’s so much more than your average taco in a bowl.
Heavy cream: Gives that extra touch of silkiness to the finished soup.
Shredded cheddar cheese: Melts right in for a gooey, cheesy richness that ties all the flavors together.
Zucchini (diced): For a pop of green and a little extra nutrition—plus it’s a lovely low-carb veggie!
Chopped spinach or kale (optional): If you’re looking for bonus greens, these are perfect for stirring in.
Avocado slices, shredded cheese, sour cream, and chopped cilantro for garnish: These toppings are what take each bowl from great to wow!

How to Make Low Carb Taco Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large soup pot or Dutch oven over medium heat. Toss in your diced onion and let it sweat for a few minutes, just until softened—the kitchen will smell amazing already. Stir in the garlic and let it bloom for about 30 seconds, releasing that unmistakable flavor that makes every homemade meal feel extra special.

Step 2: Brown the Meat

Add your ground beef or turkey to the pot, breaking it up with a wooden spoon as it cooks. You’ll want to see it turn that lovely golden brown all over, which brings out savory, rich flavors. If you notice excess grease, go ahead and drain it—this keeps the soup delightfully light without skimping on taste.

Step 3: Spice Things Up

With the meat browned, sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir these spices right into the meat, letting them coat and cling to every little bit. That toasty, fragrant combination will have you dreaming of taco night before you even add any liquid!

Step 4: Add Tomatoes, Broth, and Veggies

Time to pour in the can of diced tomatoes with green chilies and four cups of your favorite low-sodium broth. Stir in the zucchini and, if you’re going for bonus greens, the spinach or kale. Bring everything up to a gentle simmer. Letting it bubble quietly for 10–15 minutes gives the flavors time to meld and the veggies a chance to soften just right.

Step 5: Make It Creamy

Reduce the heat and add your softened cream cheese, stirring until it melts smoothly into the soup. Pour in the heavy cream and sprinkle in the shredded cheddar next, stirring until the soup becomes luxuriously creamy. Give it five more minutes to get perfectly hot and velvety. Don’t forget to taste and tweak the seasonings if needed—every chef deserves to taste as they go!

Step 6: Serve and Enjoy

Ladle your gorgeous Low Carb Taco Soup into bowls and finish with your choice of toppings: creamy avocado, extra cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Each garnish adds another layer of flavor and makes your soup feel as festive as the best taco night ever.

How to Serve Low Carb Taco Soup

Garnishes

The toppings are where you make each bowl entirely your own. Avocado slices bring creaminess and healthy fats, extra shredded cheese adds a melty finish, sour cream cools things down, and fresh cilantro brightens up every bite. Let everyone garnish their own for a fun, interactive meal.

Side Dishes

Pair this hearty soup with simple sides like a crisp green salad, cauliflower rice, or low-carb tortillas for dipping. If you want something even lighter, cut some radishes or bell pepper strips on the side—they add a fresh crunch without piling on carbs.

Creative Ways to Present

Serve your Low Carb Taco Soup in colorful bowls at your next dinner party for a fun, festive spread. You can also set up a build-your-own soup bar with a variety of low-carb toppings and let everyone customize their own creation. To make lunch easy, fill mason jars (with room for toppings) and take these beauties on-the-go.

Make Ahead and Storage

Storing Leftovers

This soup is a meal-prepper’s dream. Store any leftovers in airtight containers in the refrigerator for up to four days. The flavors actually deepen and get richer as the days go by—if you can resist sneaking spoonfuls straight from the fridge!

Freezing

Low Carb Taco Soup freezes beautifully. Just let the soup cool completely, then portion it into freezer-safe containers. It’ll keep well for up to three months—making those busy nights a breeze when you’ve got something this tasty waiting in the wings.

Reheating

Reheating is as simple as simmering gently on the stove or popping a bowl in the microwave, stirring occasionally so the creamy texture stays smooth and velvety. If you find the soup thickened while stored, just add a splash of broth until it’s perfect again.

FAQs

Can I make Low Carb Taco Soup dairy-free?

Absolutely! Swap in your favorite plant-based cream cheese and bring in coconut milk instead of heavy cream. You can use a dairy-free cheese option or simply skip the cheese—plenty of flavor will remain.

Is Low Carb Taco Soup spicy?

This soup has a gentle kick from the chili powder and green chilies, but it isn’t overly hot. For spicier soup, add a pinch of cayenne or extra green chilies; for a milder version, use mild canned tomatoes and adjust spices to taste.

What’s the best protein option for this soup?

Both ground beef and ground turkey work beautifully, but you can also use ground chicken or even leftover shredded rotisserie chicken for a quick twist. Each protein gives the soup a slightly different vibe, but all are delicious!

Can I leave out the zucchini or spinach?

Certainly! For even fewer carbs or to suit picky eaters, simply omit the zucchini and/or greens. The soup remains thick, creamy, and packed with flavor regardless.

Can I prepare Low Carb Taco Soup in a slow cooker?

Definitely! Brown the meat and sauté the onion and garlic first, then transfer everything (except cheese, cream, and toppings) to your slow cooker. Cook on low for 4–6 hours, then stir in the cream cheese, heavy cream, and cheddar just before serving.

Final Thoughts

I can’t wait for you to try this Low Carb Taco Soup for yourself. It’s hearty, easy, and so packed with flavor that it’ll quickly become a weeknight go-to or a healthy comfort food staple. Grab your favorite bowl, pile on those toppings, and savor every spoonful—you’re about to make taco night something truly special!

Low Carb Taco Soup Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This low carb taco soup is a creamy and flavorful dish that’s perfect for a cozy night in. Packed with ground beef, spices, and a touch of creaminess, it’s a satisfying meal that’s easy to make and sure to please.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 pound ground beef or ground turkey
1 small onion (diced)
2 cloves garlic (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
1 can (10 ounces) diced tomatoes with green chilies
4 cups beef or chicken broth (low sodium)
4 ounces cream cheese (softened)
½ cup heavy cream
1 cup shredded cheddar cheese
1 small zucchini (diced)
1 cup chopped spinach or kale (optional)

For Garnish:

Avocado slices
Shredded cheese
Sour cream
Chopped cilantro

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Instructions

Saute Aromatics: In a large pot or Dutch oven, heat olive oil. Add onion, garlic, and cook until softened.
Cook Meat: Add ground beef or turkey, cook until browned. Drain excess grease.
Add Spices: Stir in chili powder, cumin, paprika, oregano, salt, and pepper.
Simmer: Add tomatoes, broth, zucchini, spinach. Simmer for 10-15 minutes.
Add Creaminess: Reduce heat, add cream cheese, heavy cream, cheddar cheese. Simmer until creamy.
Adjust Seasoning: Taste and adjust seasonings. Serve hot with garnishes.