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Low Carb Taco Soup

Low carb taco soup with ground beef, Rotel tomatoes, and tender cauliflower instead of beans for a hearty, spoonable bowl. Simmered until flavorful, then finished with creamy sour cream and melty cheddar.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef Use 80–90% lean for best texture and less draining.
  • 1 onion Dice small so it softens quickly.
  • 1 green bell pepper Dice for even bites.
  • 4 garlic Minced.
  • 2 cup cauliflower florets Small florets; 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 use the homemade spice mix below.
  • 1 tsp cumin Used for homemade seasoning if not using taco seasoning.
  • 1 tsp chili powder Used for homemade seasoning if not using taco seasoning.
  • 0.5 tsp smoked paprika Used for homemade seasoning if not using taco seasoning.
Toppings
  • 0.25 cup sour cream For serving.
  • 0.5 cup shredded cheddar For serving.
  • 1 avocado Sliced or diced for serving.
  • 1 jalapeños Optional, to taste.
  • 2 tbsp cilantro Optional, chopped.

Equipment

  • 1 Dutch oven

Method
 

Cook the soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain excess fat.
  2. Sauté the onion and bell pepper for 4 minutes over medium heat until softened, then add garlic and cook for 1 minute.
  3. Add taco seasoning, cumin, chili powder, and smoked paprika and cook for 1 minute to bloom the spices.
  4. Add Rotel tomatoes, diced fire-roasted tomatoes, beef broth, and cauliflower (if using); bring to a boil.
  5. Simmer over medium-low heat for 18-20 minutes, stirring occasionally, until the cauliflower is tender.
  6. Season with salt and pepper, then serve topped with sour cream, shredded cheddar, and avocado, with jalapeños and cilantro if desired.

Notes

Pro tip: Dice the cauliflower small (and keep the soup at a steady simmer) so it turns tender without getting mushy. Store leftovers in the fridge up to 4 days; reheat on the stovetop until hot. Freeze is not recommended because the cauliflower and dairy toppings can lose texture. For a dairy-free swap, use plain Greek yogurt or omit sour cream and add extra avocado instead.