Low Carb Taco Soup Simple and Hearty Recipe

Name: Low Carb Taco Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb ground turkey or beef; 1 medium onion, diced; 2 cloves garlic, minced; 1 bell pepper diced (red or green); 1 can diced tomatoes (14.5 oz, no sugar added); 1 can diced tomatoes with green chilies (10 oz); 2 cups beef or chicken broth (low sodium); 1 can black soybeans (15 oz, rinsed and drained); 1 cup frozen corn (optional); 2 tablespoons taco seasoning; 1 teaspoon cumin; to taste salt and pepper; 1 cup shredded cheddar cheese (to serve); 1 avocado diced (to serve); to taste fresh cilantro, chopped (to serve); optional sliced jalapeños (to serve)

October 27, 2025July 20, 2025 by lisa

Looking for a quick and satisfying meal? This Low Carb Taco Soup is the answer. Packed with flavor, it combines ground turkey or beef, fresh veggies, and hearty broth. It’s easy to make and perfect for any occasion. Plus, it’s low in carbs, so you can enjoy it guilt-free. Let’s dive into a simple recipe that will warm your belly and please your taste buds!

Why I Love This Recipe

Delicious and Satisfying: This taco soup is packed with flavor and will satisfy your cravings while keeping it low carb.
Quick and Easy: With a prep time of just 15 minutes, this recipe is perfect for busy weeknights.
Customizable: You can easily adjust ingredients to suit your tastes, whether you prefer spicier or milder flavors.
Healthy Ingredients: Using ground turkey or beef along with black soybeans makes this soup a nutritious option.

Ingredients

To make this low carb taco soup, gather these simple ingredients:

– 1 lb ground turkey or beef

– 1 medium onion, diced

– 2 cloves garlic, minced

– 1 bell pepper (red or green), diced

– 1 can (14.5 oz) diced tomatoes (no sugar added)

– 1 can (10 oz) diced tomatoes with green chilies

– 2 cups beef or chicken broth (low sodium)

– 1 can (15 oz) black soybeans, rinsed and drained

– 1 cup frozen corn (optional)

– 2 tablespoons taco seasoning

– 1 teaspoon cumin

– Salt and pepper to taste

– 1 cup shredded cheddar cheese (for serving)

– 1 avocado, diced (for serving)

– Fresh cilantro, chopped (for serving)

– Sliced jalapeños (for serving)

These ingredients work together to create a rich and hearty flavor. Ground turkey or beef serves as the base. The diced onions and garlic add depth. Bell peppers give it a nice crunch and color.

Tomatoes add moisture and tang, while black soybeans keep it low carb. The broth brings everything together. Taco seasoning and cumin boost the flavor profile. Topping with cheese, avocado, and cilantro adds freshness.

Feel free to adjust the toppings to your taste. You can swap ground turkey for chicken or use more veggies instead of soybeans. Enjoy customizing your soup!

Step-by-Step Instructions

Preparation Steps

– First, heat a splash of oil in a large pot.

– Next, add the diced onion and bell pepper. Sauté for about 5 minutes until softened.

– Now, add the minced garlic and cook for 1-2 minutes until fragrant.

– Increase the heat slightly and add the ground turkey or beef. Cook until browned, about 5-7 minutes. Drain any excess fat if needed.

– Stir in the diced tomatoes, broth, black soybeans, taco seasoning, and cumin. Mix well.

Simmering the Soup

– Bring the mixture to a simmer. Let it cook for 15-20 minutes. Stir occasionally to combine the flavors.

– If you like, add the frozen corn during the last 5 minutes of cooking.

Serving Suggestions

– Taste the soup and adjust seasoning with salt and pepper. You may want a spicier flavor.

– Serve the hot soup in bowls. Top with shredded cheddar cheese, diced avocado, and fresh cilantro. Add sliced jalapeños if you want extra heat.

Tips & Tricks

Cooking Tips

– For browning meat, use a hot pan. This keeps the meat juicy.

– Break the meat apart while it cooks. This helps it brown evenly.

– To enhance the flavor of the broth, use low-sodium broth. It lets the spices shine.

– Add taco seasoning early. This helps the flavors blend well.

Ingredient Substitutions

– For alternative proteins, try shredded chicken or ground pork. Both are low carb.

– If you want low-carb vegetables, use zucchini or cauliflower. They add great texture.

Serving Presentation

– For garnishing, sprinkle fresh cilantro on top. It adds color and flavor.

– Serve in colorful bowls for a fun look. Add lime wedges for a zesty twist.

– You can layer toppings like cheese and avocado for a nice touch. It makes each bite special.

Pro Tips

Use Lean Meat: Opt for lean ground turkey or beef to keep the soup low in fat while still providing a hearty flavor.
Customize Your Spice Level: Adjust the amount of taco seasoning and add fresh jalapeños to control the heat according to your preference.
Add Fresh Herbs: Fresh cilantro adds brightness to the soup, so don’t skip this step when serving!
Store for Later: This soup stores well in the fridge for up to 3 days and can be frozen for up to a month. Just leave out the toppings until serving.

Variations

Spicy Version

You can make this taco soup spicy easily. Add sliced jalapeños for a fresh kick. If you want more heat, try a few dashes of hot sauce. Start with a little, then taste and adjust. This way, you control the spice level.

Vegetarian Option

For a meatless taco soup, swap the meat for more beans. You can use black soybeans or even pinto beans. Add extra veggies to boost flavor. Chopped zucchini or mushrooms work great. This keeps the soup hearty and satisfying.

Additional Ingredients

Feel free to get creative with toppings. Add fresh lime juice for zing. You can also try crumbled tortilla chips for crunch. Other great options include diced radishes or sliced olives. Each adds a unique touch to your bowl.

Storage Info

Refrigeration Guidelines

To store your low carb taco soup, let it cool first. Place it in an airtight container. This keeps the soup fresh and prevents spills. Store it in the fridge. It’s best used within 3 to 4 days. When you want to eat it, just reheat on the stove or in the microwave.

Freezing Instructions

You can freeze taco soup for later. Use a freezer-safe container, leaving some space at the top. This allows for expansion. Seal it well to avoid freezer burn. When ready to eat, thaw it overnight in the fridge. Then, reheat on the stove or in the microwave. Stir well to ensure even heating.

Shelf Life

Low carb taco soup lasts about 3 to 4 days in the fridge. In the freezer, it keeps well for up to 3 months. After that, it may lose taste or texture. Always check for signs of spoilage before eating. When in doubt, throw it out.

FAQs

Common Questions

What makes this taco soup low carb?

This taco soup is low carb because it uses black soybeans instead of regular beans. Black soybeans have fewer carbs. The recipe also avoids high-carb ingredients like regular corn and sugar. With these smart swaps, you can enjoy a tasty meal while keeping carbs low.

Can I use chicken instead of turkey or beef?

Yes, you can use chicken! You can choose ground chicken or shredded chicken for a lighter option. Just make sure to cook it fully before adding it to the soup. Chicken will blend well with the flavors of the soup.

How do I adjust the spice level?

To adjust the spice level, you can add more or less taco seasoning. For extra heat, include sliced jalapeños or a dash of hot sauce. If you prefer less spice, start with half the seasoning and taste it before adding more.

Nutritional Information

– Carbs per serving: Approximately 8 grams

– Calories per serving: Roughly 300 calories

This soup is filling and low in carbs. It fits well into many diets.

Meal Prep and Serving

Can this soup be made ahead of time?

Yes, you can make this soup ahead of time. It tastes even better the next day as the flavors mix. Just store it in the fridge for up to three days. Reheat it on the stove or in the microwave.

What are some side dishes to serve with taco soup?

Some great side dishes include a fresh garden salad, low-carb tortilla chips, or avocado slices. You can also add a dollop of sour cream or a sprinkle of cheese for extra creaminess. These sides complement the soup well!

This blog post covered how to make a tasty taco soup. You learned the ingredients, step-by-step instructions, and helpful tips. I shared ways to adjust flavors and substitute ingredients. You also discovered easy storage methods and how to reheat your soup.

In the end, taco soup is flexible and fun to make. Whether spicy or vegetarian, you can tailor it to your taste. Enjoy your cooking and let your creativity shin

$To make this low carb taco soup, gather these simple ingredients: - 1 lb ground turkey or beef - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 can (14.5 oz) diced tomatoes (no sugar added) - 1 can (10 oz) diced tomatoes with green chilies - 2 cups beef or chicken broth (low sodium) - 1 can (15 oz) black soybeans, rinsed and drained - 1 cup frozen corn (optional) - 2 tablespoons taco seasoning - 1 teaspoon cumin - Salt and pepper to taste - 1 cup shredded cheddar cheese (for serving) - 1 avocado, diced (for serving) - Fresh cilantro, chopped (for serving) - Sliced jalapeños (for serving) These ingredients work together to create a rich and hearty flavor. Ground turkey or beef serves as the base. The diced onions and garlic add depth. Bell peppers give it a nice crunch and color. Tomatoes add moisture and tang, while black soybeans keep it low carb. The broth brings everything together. Taco seasoning and cumin boost the flavor profile. Topping with cheese, avocado, and cilantro adds freshness. Feel free to adjust the toppings to your taste. You can swap ground turkey for chicken or use more veggies instead of soybeans. Enjoy customizing your soup! {{ingredient_image_1}} - First, heat a splash of oil in a large pot. - Next, add the diced onion and bell pepper. Sauté for about 5 minutes until softened. - Now, add the minced garlic and cook for 1-2 minutes until fragrant. - Increase the heat slightly and add the ground turkey or beef. Cook until browned, about 5-7 minutes. Drain any excess fat if needed. - Stir in the diced tomatoes, broth, black soybeans, taco seasoning, and cumin. Mix well. - Bring the mixture to a simmer. Let it cook for 15-20 minutes. Stir occasionally to combine the flavors. - If you like, add the frozen corn during the last 5 minutes of cooking. - Taste the soup and adjust seasoning with salt and pepper. You may want a spicier flavor. - Serve the hot soup in bowls. Top with shredded cheddar cheese, diced avocado, and fresh cilantro. Add sliced jalapeños if you want extra heat. - For browning meat, use a hot pan. This keeps the meat juicy. - Break the meat apart while it cooks. This helps it brown evenly. - To enhance the flavor of the broth, use low-sodium broth. It lets the spices shine. - Add taco seasoning early. This helps the flavors blend well. - For alternative proteins, try shredded chicken or ground pork. Both are low carb. - If you want low-carb vegetables, use zucchini or cauliflower. They add great texture. - For garnishing, sprinkle fresh cilantro on top. It adds color and flavor. - Serve in colorful bowls for a fun look. Add lime wedges for a zesty twist. - You can layer toppings like cheese and avocado for a nice touch. It makes each bite special. Pro Tips Use Lean Meat: Opt for lean ground turkey or beef to keep the soup low in fat while still providing a hearty flavor. Customize Your Spice Level: Adjust the amount of taco seasoning and add fresh jalapeños to control the heat according to your preference. Add Fresh Herbs: Fresh cilantro adds brightness to the soup, so don’t skip this step when serving! Store for Later: This soup stores well in the fridge for up to 3 days and can be frozen for up to a month. Just leave out the toppings until serving. {{image_2}} You can make this taco soup spicy easily. Add sliced jalapeños for a fresh kick. If you want more heat, try a few dashes of hot sauce. Start with a little, then taste and adjust. This way, you control the spice level. For a meatless taco soup, swap the meat for more beans. You can use black soybeans or even pinto beans. Add extra veggies to boost flavor. Chopped zucchini or mushrooms work great. This keeps the soup hearty and satisfying. Feel free to get creative with toppings. Add fresh lime juice for zing. You can also try crumbled tortilla chips for crunch. Other great options include diced radishes or sliced olives. Each adds a unique touch to your bowl. To store your low carb taco soup, let it cool first. Place it in an airtight container. This keeps the soup fresh and prevents spills. Store it in the fridge. It’s best used within 3 to 4 days. When you want to eat it, just reheat on the stove or in the microwave. You can freeze taco soup for later. Use a freezer-safe container, leaving some space at the top. This allows for expansion. Seal it well to avoid freezer burn. When ready to eat, thaw it overnight in the fridge. Then, reheat on the stove or in the microwave. Stir well to ensure even heating. Low carb taco soup lasts about 3 to 4 days in the fridge. In the freezer, it keeps well for up to 3 months. After that, it may lose taste or texture. Always check for signs of spoilage before eating. When in doubt, throw it out. What makes this taco soup low carb? This taco soup is low carb because it uses black soybeans instead of regular beans. Black soybeans have fewer carbs. The recipe also avoids high-carb ingredients like regular corn and sugar. With these smart swaps, you can enjoy a tasty meal while keeping carbs low. Can I use chicken instead of turkey or beef? Yes, you can use chicken! You can choose ground chicken or shredded chicken for a lighter option. Just make sure to cook it fully before adding it to the soup. Chicken will blend well with the flavors of the soup. How do I adjust the spice level? To adjust the spice level, you can add more or less taco seasoning. For extra heat, include sliced jalapeños or a dash of hot sauce. If you prefer less spice, start with half the seasoning and taste it before adding more. - Carbs per serving: Approximately 8 grams - Calories per serving: Roughly 300 calories This soup is filling and low in carbs. It fits well into many diets. Can this soup be made ahead of time? Yes, you can make this soup ahead of time. It tastes even better the next day as the flavors mix. Just store it in the fridge for up to three days. Reheat it on the stove or in the microwave. What are some side dishes to serve with taco soup? Some great side dishes include a fresh garden salad, low-carb tortilla chips, or avocado slices. You can also add a dollop of sour cream or a sprinkle of cheese for extra creaminess. These sides complement the soup well! This blog post covered how to make a tasty taco soup. You learned the ingredients, step-by-step instructions, and helpful tips. I shared ways to adjust flavors and substitute ingredients. You also discovered easy storage methods and how to reheat your soup. In the end, taco soup is flexible and fun to make. Whether spicy or vegetarian, you can tailor it to your taste. Enjoy your cooking and let your creativity shine!$