Imagine a steaming bowl of Low Carb Taco Soup, filled with vibrant colors and tantalizing aromas.
This comforting dish is a breeze to whip up, perfect for a cozy night in.
As the ground beef sizzles and the spices blend, a delightful transformation unfolds, turning simple ingredients into a savory masterpiece.
Grab your pot and wooden spoon, and let’s bring this flavorful soup to life!
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Measuring cup
- 1 Knife
- 1 Cutting board
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 Medium onion, chopped
- 2 cloves Garlic, minced
- 1 Medium bell pepper, chopped
- 2 tablespoons Taco seasoning
- 4 cups Beef broth
- 1 can (14.5 oz) Diced tomatoes
- 1 cup Salsa
- 1 cup Cheddar cheese, shredded
- 1 Avocado, sliced (optional)
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Low Carb Taco Soup, you can follow this timeline:
Prep Work (10 minutes)
- Read Through Recipe (2 minutes)
- Familiarize yourself with the recipe steps and ingredients.
- Gather Ingredients and Equipment (3 minutes)
- Collect all the ingredients and equipment listed in the recipe: large pot, wooden spoon, measuring cup, knife, cutting board, ground beef, olive oil, onion, garlic, bell pepper, taco seasoning, beef broth, diced tomatoes, salsa, cheddar cheese, avocado, salt, and pepper.
- Chop and Prepare Ingredients (5 minutes)
- Chop the onion and bell pepper.
- Mince the garlic.
- If using, slice the avocado for garnish.
Cooking Activities (35 minutes)
- Begin Cooking (15 minutes)
- Heat olive oil in a large pot over medium heat (1 minute).
- Add chopped onion and minced garlic, sauté until onion becomes translucent (3 minutes).
- Add ground beef to the pot and cook until browned (6 minutes).
- Stir in chopped bell pepper and cook for another 2 minutes.
- Mix in taco seasoning to coat the beef (3 minutes).
- Simmer and Season (20 minutes)
- Pour in beef broth, diced tomatoes, and salsa, stirring to combine (2 minutes).
- Bring the mixture to a boil (3 minutes).
- Reduce heat and let simmer for 30 minutes. During this time, check occasionally to stir and confirm flavors meld (25 minutes).
- Season with salt and pepper to taste (1 minute).
- Serve and Rest (5 minutes)
- Serve hot, topped with shredded cheddar cheese and sliced avocado if desired (2 minutes).
- Allow soup to rest for 5 minutes before serving for ideal flavor and temperature.
This timeline includes 10 minutes for prep work and 35 minutes for cooking activities, confirming an efficient and organized cooking process.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, sauté until onion becomes translucent.
Add ground beef to the pot, cook until browned.
Stir in chopped bell pepper and cook for another 2 minutes.
Mix in taco seasoning, ensuring the beef is well-coated.
Pour in beef broth, diced tomatoes, and salsa, stirring to combine.
Bring mixture to a boil, then reduce heat and let simmer for 30 minutes.
Season with salt and pepper to taste.
Serve hot, topped with shredded cheddar cheese and sliced avocado if desired.
Allow soup to rest for 5 minutes before serving.
Serving Tips
- Cauliflower Rice: A great low-carb alternative to rice that complements the taco soup perfectly.
- Chopped Fresh Cilantro: Adds a fresh and aromatic touch to the dish.
- Lime Wedges: Squeeze over the soup for a zesty and invigorating flavor boost.
- Sour Cream: A dollop can add creaminess and a tangy contrast to the spicy notes.
- Jalapeño Slices: For those who love extra heat, add a few slices on top before serving.
Storage
Store the low carb taco soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the soup in portions for up to 3 months.
Freezing
To freeze Low Carb Taco Soup, allow it to cool completely.
Then transfer to airtight containers or freezer bags.
Label with date and freeze for up to three months.
Thaw in the refrigerator overnight.
Reheating
To reheat Low Carb Taco Soup, gently warm it on the stove over low heat.
Stir occasionally.
Alternatively, microwave individual servings in a microwave-safe bowl.
Stir halfway through for even heating.
Final Thoughts
This low-carb taco soup is a delicious and satisfying meal that can be prepared quickly.
With its rich flavors and simple ingredients, it’s perfect for a cozy dinner.
To enhance the taste, use a high-quality taco seasoning.
If you prefer a thicker soup, add a tablespoon of tomato paste during simmering.
Feel free to customize the recipe by adding your favorite low-carb vegetables like zucchini or mushrooms.
Enjoy this comforting dish with toppings like shredded cheddar cheese and sliced avocado.
Serve hot and savor the delightful combination of flavors.
Frequently Asked Questions
Can I Use Ground Turkey Instead of Ground Beef?
Yes, you can use ground turkey instead of ground beef. It’s lower in saturated fat and calories, making it a heart-healthier option. Make sure you cook it thoroughly to maintain the soup’s nutrient profile and delicious flavor.
What Is the Best Type of Salsa to Use?
Choose a salsa with no added sugar and minimal preservatives to maintain low carb content. Opt for a fresh, homemade salsa with ripe tomatoes and spices for maximum nutrients and flavor. It enhances overall health benefits.
How Can I Make This Soup Spicier?
To spice up the soup, add chopped jalapeños or a teaspoon of cayenne pepper. Use hot salsa instead of mild. These options increase capsaicin, which may boost metabolism and provide antioxidant benefits. Adjust according to heat preference.
Is This Soup Suitable for Freezing?
Yes, you can freeze this soup. Just cool it completely, then portion it into airtight containers. Freezing helps preserve nutrients. When reheating, make certain it reaches a safe temperature to maintain its health benefits and flavor.
Are There Any Vegan Alternatives to This Recipe?
You can make vegan alternatives by using plant-based ground beef, vegetable broth, and dairy-free cheese. Add more veggies for nutrients. Nutritional yeast can replace cheese for a savory taste, keeping it low-carb and health-oriented.
Low Carb Taco Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Knife
- 1 Cutting board
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium bell pepper chopped
- 2 tablespoons taco seasoning
- 4 cups beef broth
- 1 can diced tomatoes 14.5 oz
- 1 cup salsa
- 1 cup cheddar cheese shredded
- 1 avocado sliced (optional)
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onion becomes translucent.
- Add ground beef to the pot, cook until browned.
- Stir in chopped bell pepper and cook for another 2 minutes.
- Mix in taco seasoning, ensuring the beef is well-coated.
- Pour in beef broth, diced tomatoes, and salsa, stirring to combine.
- Bring mixture to a boil, then reduce heat and let simmer for 30 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with shredded cheddar cheese and sliced avocado if desired.
- Allow soup to rest for 5 minutes before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
