Low Carb Taco Soup

how to cook Low Carb Taco Soup?


Low-carb taco soup is a delicious and satisfying meal that is easy to prepare. Here is a simple recipe that you can follow:


  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 1 jalapeno pepper, seeded and minced (optional)
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can of diced tomatoes
  • 1 (10-ounce) can of diced tomatoes with green chilies
  • 1 (14.5-ounce) can of beef broth
  • 1 (15.5-ounce) can of kidney beans, rinsed and drained
  • 1 (15.5-ounce) can of black beans, rinsed and drained
  • 1 (4.5-ounce) can dice green chilies
  • 1/2 cup frozen corn (optional)
  • 1/4 cup chopped fresh cilantro (optional)


  1. In a large pot, cook the ground beef over medium heat until it is browned and no longer pink.
  2. Add the onion, bell pepper, jalapeno pepper (if using), and garlic to the pot. Cook, stirring occasionally until the vegetables are tender.
  3. Stir in the chili powder, cumin, paprika, salt, and black pepper.
  4. Add the diced tomatoes, diced tomatoes with green chilies, beef broth, kidney beans, black beans, green chilies, and corn (if using). Bring the mixture to a boil.
  5. Reduce the heat to low and simmer the soup for 15-20 minutes, or until it is heated through and the flavors have melded together.
  6. Stir in the cilantro (if using) before serving the soup. Serve the soup hot, with your choices of toppings, such as shredded cheese, sour cream, or diced avocado. Enjoy!
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