Slow Cooker Low-Carb Taco Soup With Chicken and Beef
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Warm up your weeknights with this low-carb taco soup! It’s got everything you love about tacos – tender meat, fresh veggies, and flavorful spices all wrapped up in a warm, comforting bowl. Whether you’re cutting carbs, meal-prepping for the week, or just want to enjoy a warm, hearty meal, this low-carb, protein-packed soup is about to become your new obsession.
The egg roll soup I served for dinner one night was such a hit that my family requested for more cozy soups. For Taco Tuesday, I surprised them with this low-carb slow cooker taco soup, and they loved it so much! It’s packed with all the bold taco flavors you love but in a healthier, guilt-free way.
The best part? It’s ridiculously easy to make. Just toss everything into your slow cooker, set it, and let it work its magic while you go about your day. By dinnertime, you’ll have a hearty, flavorful meal ready to serve with almost no effort. This hearty soup is perfect for quick weeknight dinners, school or work lunches, casual gatherings, especially when you’re on a keto or low-carb diet.
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Why You’ll Love This Recipe
- Quick and easy: Made in a slow cooker, just set it, forget it, and come home to a warm, hearty dinner ready to serve.
- Budget-friendly: Uses simple, affordable ingredients while tasting like a restaurant-quality meal.
- Low-carb and guilt-free: All the delicious taco flavors you love, without the extra carbs – perfect for keto or low-carb lifestyles.
- The ultimate comfort food: It’s got everything you enjoy about tacos, but in soup form. Warm soup, hearty ingredients, and bold spices make a comforting and satisfying side or main perfect for chilly nights.
- Customizable: Make your taco soup as simple or as loaded as you like. Make it your own by adding your favorite toppings.
- Meal prep-friendly: Make a big batch, and you’ve got delicious, ready-to-eat meals for the week.
How to Make Low-Carb Taco Soup
This delicious low-carb soup requires just 15 minutes of prep time. Simply make the meatballs, add them with other ingredients to the pot, cook, garnish, and serve! Go about your day while it’s cooking, and by dinnertime, you’ll have something delicious on the table. It’s perfect for serving a crowd or a big family, too!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Chicken stock: The flavorful base of the soup. I like to use low-sodium chicken stock so we can control the salt level as we season.
- Diced tomatoes: Add a tangy, slightly sweet flavor that balances the spices perfectly. I usually go with regular canned diced tomatoes, but fire-roasted ones work great if you want a little extra smokiness.
- Chicken breasts: Shredded into the soup for a protein boost. Since this is a low-carb recipe, no beans here!
- Ground beef: Adds richness and that classic taco flavor everyone loves. I recommend using lean ground beef for the best balance of flavor and texture. I usually buy a few pounds at a time and use more to make ground beef cabbage stir fry for dinner the next day.
- Cabbage: A great low-carb addition that adds bulk, a slight sweetness, and a satisfying crunch to the soup.
- Cumin: Essential for that warm, earthy, and slightly nutty taco seasoning flavor.
- Paprika: Adds a smoky, slightly sweet depth that enhances every bite.
- Onion powder
- Garlic powder
- Ground black pepper
- Salt
Toppings suggestions:
- Avocado: Slices of avocado add creamy richness and healthy fats, perfectly balancing the spices in the soup. Have leftover avocado? Turn it into avocado chocolate mousse for a delicious dessert!
- Lime: A squeeze of fresh lime juice brightens up the flavors and enhances the taco flavors.
- Cilantro: Adds a pop of color and a refreshing finish.
- Sour cream: Provides a cool, creamy contrast to the warm, flavorful soup.
- Mexican cheese: Melted cheese takes this soup to the next level! Shred it fresh for the best melt and flavor – it’s worth the extra step.
Step-By-Step Instructions
Low-carb taco soup is one of the easiest slow cooker recipes you can make. Enjoy it light as a side to your favorite main or load it up with your favorite add-ins for a filling stand-alone dinner. Follow the simple steps below to start making your soon-to-be go-to comfort soup!
Step 1: Prepare the meatballs
Start by seasoning the ground beef with half of the salt and pepper. Then, shape the mixture into meatballs, about the size of a tablespoon each.
Step 2: Add everything to the crockpot
Cut the cabbage in half, then slice it into small strips. Place the chicken breast, meatballs, diced tomatoes, cabbage, spices, and chicken stock into the crockpot.
Step 3: Slow cook
Set the slow cooker to cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, depending on your preference.
Step 4: Garnish and serve
Once the soup is done cooking, ladle it into bowls and finish with slices of avocado, a squeeze of lime, fresh cilantro, sour cream, and a sprinkle of shredded Mexican cheese for the perfect touch.
Substitutions
You only need simple, everyday ingredients for this low-carb taco soup recipe. In case you’re missing some or prefer to use something else, try these substitutions:
- Chicken stock: If you don’t have chicken stock, try beef stock for a richer flavor or vegetable broth for a lighter, vegetarian version.
- Diced tomatoes: Swap diced tomatoes with tomato sauce for a smoother texture.
- Chicken breasts: Boneless, skinless chicken thighs work great for a juicier option.
- Ground beef: Looking for a leaner option? Ground chicken or turkey makes a great substitute for ground beef.
- Cumin: Ground coriander or a pinch of curry powder will give you a similar flavor profile if you’re out of cumin.
- Paprika: Go for smoked paprika if you want a more intense flavor, or chili powder if you like a little heat.
- Onion and garlic powder: Fresh sautéed onions and minced garlic can replace the powders if you prefer real, fresh ingredients.
- Avocado: Swap fresh avocado slices for a spoonful of guacamole to top your soup.
- Lime: Lemon juice works great for a tangy kick if you’re out of lime.
- Cilantro: Not a fan of cilantro? Fresh parsley makes a great substitute, or you can leave it out entirely.
- Sour cream: If you’re out of sour cream, substitute with Greek yogurt. Try coconut yogurt for a dairy-free option.
- Mexican cheese: If you prefer a different cheese, try Cheddar, Monterey Jack, Gruyère, or Colby – any melty cheese will do!
Expert Tips
- Keep it low-carb: If you’re craving extra veggies, throw in some leafy greens, zucchini, bell peppers, or even cauliflower for added texture and nutrients. Stick to low-carb, keto-friendly veggies instead of higher-carb options like corn or beans. Not sure what to add? Check out this keto shopping list!
- Thicken to your liking: Prefer a thicker soup? Use a keto-friendly thickening agent like xanthan gum or guar gum during the last 30 minutes of cooking. If you’re not strictly low-carb, a cornstarch slurry also works. Another option is to mash some cauliflower or zucchini and stir it in for extra thickness without the carbs!
- Provide topping ideas: Set out a variety of toppings so everyone can personalize their soup the way they like it.
- Make ahead and freeze: This soup freezes well, so make a big batch and store it in individual portions for an easy meal later on.
How to Store This Recipe
Store any leftover or made-ahead taco soup in an airtight container in the fridge for up to 3 days, or freeze it for up to 1 month. When you’re ready to enjoy, reheat the soup over medium heat on the stove for 8 to 10 minutes, stirring occasionally. If frozen, be sure to thaw it in the fridge overnight before reheating.
What to Serve with Low-Carb Taco Soup
Low-carb taco soup, especially when loaded with toppings, makes a great stand-alone meal. Serve smaller portions as an appetizer or side dish to mains, or enjoy with cauliflower rice, low-carb bread
More Cozy Soup Recipes You’ll Love
- Slow cooker beef stew
- Egg drop soup without cornstarch
- Keto tom kha gai soup
- Slow cooker chicken zoodle soup
- Organ meat stew
More Easy Low-Carb Mexican Recipes To Try
- Flourless cauliflower tortillas
- Cheesy keto taco skillet
- Low-carb Mexican omelette
- Low-carb tostadas with keto cheese shells
- Tomatillo avocado salsa
If you make this low-carb taco soup, please leave a review. I really appreciate each and every 5-star rating and review comment!
Low Carb Slow Cooker Taco Soup
Ingredients
- 8 cups chicken stock
- 2 (14-ounce) cans diced tomato drained
- 1 pounds chicken breasts
- 1 pounds ground beef
- ½ head cabbage
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper divided
- 1 teaspoon salt divided
Toppings:
- avocado
- lime
- cilantro
- sour cream
- Mexican cheese shredded
Instructions
- Begin by seasoning the ground beef with half of the salt and pepper, and then shaping it into meatballs that are approximately 1 tablespoon in size.
- Next, cut the cabbage in half and then slice it into small strips. Add the chicken breast, meatballs, diced tomatoes, cabbage, seasonings, and stock in the crock pot.
- Set the slow cooker on LOW for 7-8 hours or on HIGH for 4-5 hours.
- Once the cooking time is complete, ladle the soup into bowls and garnish with sliced avocado, lime juice, cilantro, sour cream, and shredded Mexican cheese.
Notes
- Add extra veggies like leafy greens, zucchini, bell peppers, or even cauliflower for added texture and nutrients. Stick to low-carb, keto-friendly veggies instead of higher-carb options like corn or beans.
- Prefer a thicker soup? Use a keto-friendly thickening agent like xanthan gum or guar gum during the last 30 minutes of cooking. If you’re not strictly low-carb, a cornstarch Set out a variety of toppings so everyone can personalize their soup the way they like it.
- This soup freezes well, so make a big batch and store it in individual portions for an easy meal later on.
Nutrition & Macros
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