Enjoy a burst of Tex-Mex flavors with this delectable keto taco soup recipe. This hearty soup is a delicious twist on a classic favorite, and it’s versatile, too; choose from pulled pork, ground beef, or shredded chicken. Perfect for chilly nights or satisfying a craving for Mexican cuisine, our keto-friendly version is low in carbs (4g net carbs) and high in taste.
This recipe is part of our keto soup collection, which also includes our delicious cream of chicken soup and our nutritious broccoli cheese soup.
If you like your soup a little more hot, feel free to add some hot peppers to your liking.
We love to top our Keto Taco Soup with avocado, but a better idea is to top it with our sugar-free guacamole.
Ingredients & Substitutes
- 2 tbsp of Butter
- 1 medium Green Pepper, diced
- 1 clove of Garlic, crushed
- 1 teaspoon of Oregano, dried
- 1 teaspoon of Cumin, ground
- 1 teaspoon of Paprika, ground
- 8 ounces of Tomato Puree
- 2 cups of Chicken Stock
- 5 ounces of Pork Carnitas (You can replace the pork with ground beef or shredded chicken)
- 1 teaspoon of Pepper
- 1/2 teaspoon of Salt
- 1/2 cup of Cheddar Cheese, shredded (optional but great for adding fat)
- 1/2 medium Avocado, diced (optional but is great for adding more fat and potassium)
- 3 teaspoons of Cilantro, finely shredded
- 3 tablespoons of Sour Cream (optional but also great for adding more fat)
How To Make Keto Taco Soup
- Place the butter, diced pepper, and garlic in a large saucepan and saute over medium heat for 3 minutes until the butter bubbles.
- Add the oregano, cumin, and paprika and saute for a further 3 minutes until fragrant.
- Add the tomato puree and chicken stock and bring to a simmer.
- Add the pork carnitas, salt, and pepper. Simmering for 2 minutes to ensure the pork is heated through.
- Ladle the soup into three bowls and garnish with shredded cheddar, diced avocado, cilantro, and sour cream.
How To Store Taco Soup
You can store taco soup in the fridge for up to 3 days without the toppings added, or you can freeze it for up to 3 months without the toppings—cheese, avocado, and sour cream.
Keto Taco Soup
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Ingredients
- 2 tbsp Butter
- 1 medium green pepper diced
- 1 clove garlic crushed
- 1 tsp dried oregano
- 1 tsp Cumin
- 1 tsp Paprika
- 8 ounces Tomato Puree
- 2 cups chicken stock
- 5 ounces Low Carb Pork Carnitas
- 1 tsp Pepper
- 1/2 tsp Salt
- 1/2 cup Cheddar Cheese grated
- 1/2 medium Avocado diced
- 3 tsp Cilantro thinly sliced
- 3 tbsp Sour Cream
Instructions
- In a large saucepan place the butter, diced pepper and garlic and saute over medium heat for 3 minutes, until the butter is bubbling.2 tbsp Butter, 1 medium green pepper, 1 clove garlic
- Add the oregano, cumin and paprika and saute for a further 3 minutes, until fragrant.1 tsp dried oregano, 1 tsp Cumin, 1 tsp Paprika
- Add the tomato puree and chicken stock and bring to a simmer.8 ounces Tomato Puree, 2 cups chicken stock
- Add the pork carnitas, salt and pepper. Allow to simmer for 2 minutes to ensure the pork is heated through.5 ounces Low Carb Pork Carnitas, 1 tsp Pepper, 1/2 tsp Salt
- Ladle the soup between three bowls and garnish with the shredded cheddar, diced avocado, cilantro and sour cream.1/2 cup Cheddar Cheese, 1/2 medium Avocado, 3 tsp Cilantro, 3 tbsp Sour Cream
Notes
Nutrition
Adjust the servings above to make a larger batch of this keto taco soup recipe.
Making the pork carnitas before making the soup just seemed like a lot of extra work. I substituted simmered chicken thighs and called it Chicken Taco Soup. Delicious. Thanks for the recipe
Hi Ms Marty, thank you for your feedback. Yes carnitas can be a little extra work. I tend to make pulled pork in bulk and freeze it so that I have it on hand for various recipes. The chicken is an excellent replacement.