Craving a hearty, low-carb soup that'll transport your taste buds straight to the heart of Texas? Our Low Carb Tex-Mex Soup is about to become your new obsession! Packed with bold flavors, protein-rich ground beef, and a perfect blend of spices, this soup isn't just a meal—it's a flavor explosion that'll make you forget you're eating healthy. Whether you're following a low-carb lifestyle or simply want a quick, delicious dinner that comes together in under 40 minutes, this recipe is your ultimate culinary game-changer.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound ground beef
- 1 can diced tomatoes
- 1 can black beans, drained
- 1 cup corn
- 1 tablespoon taco seasoning
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it into small crumbles as it cooks. Drain any excess fat if necessary.
- Add the taco seasoning to the browned beef and stir to coat the meat evenly, cooking for an additional 1-2 minutes to release the spices' flavors.
- Pour in the beef broth and diced tomatoes, stirring to combine and scraping any browned bits from the bottom of the pot.
- Add the drained black beans and corn to the pot, stirring to incorporate all ingredients.
- Bring the soup to a gentle boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together.
- Taste the soup and season with salt and pepper as needed. The taco seasoning may already provide sufficient saltiness.
- Optional: For a lower-carb version, reduce or omit the corn to further decrease the carbohydrate content.
- Serve hot in bowls, optionally garnishing with fresh cilantro, a dollop of sour cream, or shredded cheese if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.
Tips
- For maximum flavor, use high-quality taco seasoning or make your own blend to control sodium and carb content.
- Brown the ground beef thoroughly to develop a rich, deep flavor base for your soup.
- To keep the carb count low, consider replacing corn with low-carb alternatives like diced bell peppers or zucchini.
- Use lean ground beef (90/10 or 93/7) to reduce excess fat without compromising taste.
- For added depth, consider deglazing the pot with a splash of beef broth after browning the meat to capture all those delicious browned bits.
- If you prefer a spicier soup, add a diced jalapeño or a pinch of cayenne pepper when cooking the beef.
- For meal prep, this soup freezes beautifully for up to 3 months—just store in airtight containers.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 25g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 80mg
