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–+ servings
Bowl of taco soup topped with sliced avocado, shredded cheese, sour cream, and cilantro.
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Low Carb Slow Cooker Taco Soup

This slow cooker taco soup is the ultimate comfort food! It’s warm, satisfying, and so comforting, with tons of delicious flavor. All you have to do is add the ingredients to your slow cooker, set it, and let it do its thing. Before you know it, you’ll have a hearty, flavorful meal ready to enjoy.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Dinner
Cuisine: Mexican
Keyword: low carb taco soup
Servings: 6 servings
Calories: 411kcal
Author: Jessica Haggard

Ingredients

Toppings:

  • avocado
  • lime
  • cilantro
  • sour cream
  • Mexican cheese shredded
US Customary - Metric

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.
Serve: 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 or low-carb bread
Store: Store soup in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat 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.

Nutrition

Calories: 411kcal | Carbohydrates: 22g | Protein: 40g | Fat: 17g | Saturated Fat: 6g | Sodium: 1011mg | Fiber: 3g | Net Carbohydrates: 19g
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