This Low-Carb Taco Soup is a warm bowl of tasty goodness! With ground meat, beans, cheese, and your favorite taco spices, it’s both hearty and satisfying.
I love how quick and easy this soup is to whip up. Perfect for a cozy night in or when you want to impress friends without a fuss. You might want extra tortilla chips on the side! 🌮
Key Ingredients & Substitutions
Ground Beef or Turkey: Ground beef brings a rich flavor, but ground turkey is a lighter alternative. You could even use shredded chicken or a meat substitute like soy crumbles for a vegetarian version.
Onion: A medium onion adds sweetness and depth. If you’re not a fan of onion, try leeks or shallots for a different twist. You could skip this altogether or use onion powder instead.
Green Chilies: These give your soup a mild kick. If you want more heat, opt for jalapeños or fresh chili peppers. For a milder flavor, use bell peppers instead.
Broth: Chicken or beef broth boosts flavor. If you’re looking for a vegetarian option, vegetable broth works great too. Homemade broth can add an extra layer of taste!
Cream Cheese: This adds creaminess. You can substitute it with Greek yogurt for a lighter option or use another soft cheese, like ricotta. If you’re dairy-free, look for cashew or almond cream alternatives.
How Do I Ensure My Soup is Creamy and Well-Mixed?
Getting that perfect creamy texture is key! After adding the cream cheese, stir constantly over low heat. This helps it melt smoothly into the soup. Here’s how:
- Lower the heat to medium-low before adding cream cheese, allowing it to gradually warm and blend.
- Make sure to break the cream cheese into smaller chunks as you add it. This speeds up the melting process.
- If the soup seems too thick, add a splash more broth or water while stirring to keep it creamy.
With these tips, you’ll have a velvety taco soup that everyone loves. Enjoy making it your own!
Low-Carb Taco Soup
Ingredients You’ll Need:
- 1 lb (450g) ground beef or ground turkey
- 1 medium onion, diced
- 1 can (4 oz) diced green chilies
- 1 can (14 oz) diced tomatoes, drained
- 1 cup beef or chicken broth
- 4 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 green onions, chopped
- Fresh cilantro, chopped (optional)
- Sour cream, for serving
How Much Time Will You Need?
This Low-Carb Taco Soup takes about 10 minutes to prepare and around 20 minutes to cook. In just 30 minutes, you’ll have a delicious, hearty soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Meat:
In a large pot or Dutch oven, heat over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon. Once browned, drain any excess fat from the pot.
2. Sauté the Onion:
Add the diced onion to the pot and sauté for about 3-4 minutes, until the onion is softened and fragrant. This adds a lovely flavor base to your soup.
3. Stir in the Ingredients:
Next, stir in the diced green chilies, drained tomatoes, tomato paste, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook this mixture for another 2 minutes to combine all the flavors nicely.
4. Add the Broth:
Pour in the beef or chicken broth and bring the mixture to a gentle simmer. This will create a delicious broth to soak all that wonderful flavor.
5. Make it Creamy:
Reduce the heat to medium-low and add the softened cream cheese. Stir constantly until the cream cheese blends in completely and the soup becomes creamy. It should be smooth and cohesive.
6. Add Cheese:
Stir in half of the shredded cheddar cheese until it melts and blends into the soup. This adds even more richness!
7. Taste and Adjust:
Taste your soup and adjust any seasonings as necessary. Allow the soup to simmer gently for an extra 5-10 minutes to let the flavors deepen and thicken slightly.
8. Serve and Enjoy:
Serve the soup hot, garnished with the remaining shredded cheddar cheese, chopped green onions, fresh cilantro (if using), and a dollop of sour cream. Enjoy your cozy, creamy Low-Carb Taco Soup!
Can I Use Frozen Ground Meat for This Recipe?
Absolutely! Just make sure to thaw the meat completely before cooking. You can thaw it overnight in the fridge, or if you’re short on time, place it in a sealed plastic bag and submerge it in cold water until defrosted.
How Can I Make This Soup Spicier?
For extra heat, add some diced jalapeños or a pinch of cayenne pepper to the soup. You can also include a splash of hot sauce or add more chili powder to ramp up the spice level according to your taste!
Can I Make This Soup Vegetarian?
Yes! Simply replace the ground meat with a plant-based substitute like lentils, chickpeas, or a meat alternative. Use vegetable broth instead of chicken or beef broth, and make sure your cream cheese is dairy-free if needed.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally for even heating. If the soup thickens, you can add a bit of broth or water to loosen it up.
