Go Back
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!

Low Carb Taco Soup

A hearty and flavorful taco soup that is low in carbs, perfect for a comforting meal.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

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)

Instructions
 

  • In a large pot, heat a splash of oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
  • Add minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
  • Increase the heat slightly and add the ground turkey or beef, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
  • Stir in the diced tomatoes (with and without chilies), beef or chicken broth, black soybeans, taco seasoning, and cumin. Bring to a simmer.
  • Once simmering, reduce the heat to low and let the soup cook for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally. If desired, add frozen corn during the last 5 minutes of cooking.
  • Season the soup with salt and pepper to taste. Adjust the taco seasoning if you prefer a spicier flavor.
  • Serve hot in bowls, topped with shredded cheddar cheese, diced avocado, fresh cilantro, and sliced jalapeños if using.

Notes

Serve the taco soup in colorful bowls, sprinkle with extra cilantro, and add lime wedges on the side for a refreshing squeeze.
Keyword healthy, low carb, soup, taco