Low-Carb Chorizo Taco Soup is an easy recipe done on the stove top and is ready in just 30 minutes. Using riced cauliflower and heavy whipping cream, this taco soup is a great alternative for those limiting their carb intake.
We love soup. There’s nothing better than a warm bowl of soup on a cold winter night. Or is there? This taco soup version is just as tasty, warming,and comforting – without the high dosage of carbs – making it perfect for low-carb, keto, or gluten free diets. AND it is only five ingredients! Want more seasoning? Add your own to get it to taste just right for you and your family. Maybe add some cheese, avocado and/or sour cream on top too!
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Low-Carb Chorizo Taco Soup
The base of this soup uses heavy whipping cream and chicken broth, both great low-carb ingredients. The heavy whipping cream eliminates the need for flour which is used in many soups as a thickener.
The flavor comes from a combination of diced tomatoes and green chiles (we use Rotel) and beef chorizo. Not familiar with chorizo? It’s a Mexican beef sausage that is packed with spice and flavor. Fry it up quickly in a skillet or even in the soup pan for a one pan meal, and be sure to drain the excess grease.
Many Mexican and taco soups contain beans for added depth. We did a simple swap for frozen, riced cauliflower. It’s a great freezer staple to keep on hand.
How to Make Low-Carb Chorizo Taco Soup
Full recipe is at the bottom of the page.
This recipe is quick to throw together. Fry up the chorizo in the pan, draining the excess grease. In the same pan, saute the thawed riced cauliflower for 3 to 4 minutes. Add can diced tomatoes with green chilies, heavy whipping cream, chicken broth and cooked chorizo. Bring to a boil for an additional 3 to 4 minutes. Serve immediately, or prep ahead for later in the week. The flavor of this soup gets better as it sits in the refrigerator.
Looking for more low-carb soup options? Be sure to try our Low-Carb Tuscan Soup with Sausage and Riced Cauliflower.
- 9 oz. beef chorizo
- 12 oz. frozen riced cauliflower, thawed
- 10 oz. canned diced tomatoes with green chilies
- 16 oz. heavy whipping cream
- 14.5 oz. chicken broth
In a large saucepan, fry up chorizo, breaking it up into small pieces as it cooks. Once it's cooked through; drain the excess grease, and set chorizo aside.
In the same saucepan (no need to clean it out), add riced cauliflower that has been thawed. Saute for 3 to 4 minutes.
Add diced tomatoes and green chilies (do not drain), heavy whipping cream, chicken broth, and chorizo.
Bring soup to a boil, stirring occasionally. Boil for 3 to 4 minutes. Serve immediately or refrigerate for later in the week.