Description
This low-carb taco soup is a comforting and flavorful one-pot meal that’s perfect for a quick and healthy dinner. Packed with ground beef, tomatoes, beans, and aromatic spices, it’s a delicious twist on classic taco flavors.
Ingredients
– 1 lb ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp cumin
– 1 tsp oregano
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional)
– 1 (15 oz) can diced tomatoes
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 4 cups low-sodium beef or chicken broth
– Salt and black pepper to taste
– Toppings: shredded cheese, sour cream, chopped cilantro, lime wedges
Instructions
1. 1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbled, 5-7 minutes. Drain any excess fat.
2. 2. Add the diced onion and minced garlic to the pot and cook for 2-3 minutes, until the onion is translucent.
3. 3. Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne (if using). Cook for 1 minute to toast the spices.
4. 4. Pour in the diced tomatoes, black beans, kidney beans, and broth. Bring the soup to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the flavors have melded.
5. 5. Season with salt and black pepper to taste.
6. 6. Serve the low carb taco soup hot, topped with shredded cheese, sour cream, chopped cilantro, and lime wedges.
Notes
This soup freezes well for up to 3 months. To make it extra creamy, you can blend a portion of the soup and then stir it back in. For a spicier version, add more cayenne pepper or a diced jalapeño.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican