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Low-Carb Chorizo Taco Soup is an easy recipe done on the stove top and is ready in just 30 minutes. Using riced cauliflower, heavy whipping cream and Rotel, this taco soup is a great alternative for those limiting their carb intake.
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5 from 1 vote

Low-Carb Mexican Taco Chorizo Soup - Low-Carb Taco Soup with Heavy Whipping Cream

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: low-carb chorizo taco soup, taco soup with chorizo, taco soup with riced cauliflower
Servings: 6
Calories: 408kcal
Author: Barbara

Ingredients

  • 9 oz. beef or pork 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

Instructions

  • 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. 
    Low-Carb Chorizo Taco Soup is an easy recipe done on the stove top and is ready in just 30 minutes. Using riced cauliflower, heavy whipping cream and Rotel, this taco soup is a great alternative for those limiting their carb intake.
  • In the same saucepan (no need to clean it out), add riced cauliflower that has been thawed. Saute for 3 to 4 minutes.
    Low-Carb Chorizo Taco Soup is an easy recipe done on the stove top and is ready in just 30 minutes. Using riced cauliflower, heavy whipping cream and Rotel, this taco soup is a great alternative for those limiting their carb intake.
  • Add diced tomatoes and green chilies (do not drain), heavy whipping cream, chicken broth, and chorizo. 
    Low-Carb Chorizo Taco Soup is an easy recipe done on the stove top and is ready in just 30 minutes. Using riced cauliflower, heavy whipping cream and Rotel, this taco soup is a great alternative for those limiting their carb intake.
  • Bring soup to a boil, stirring occasionally.  Boil for 3 to 4 minutes. Serve immediately or refrigerate for later in the week. 

Notes

  • This low carb taco soup with heavy whipping cream recipe is quick to throw together, and it only has 5 ingredients.
  • Use Mexican Chorizo not Spanish Chorizo.  It should be similar to raw ground beef not hard like a summer sausage. 
  • Chorizo is typically a very greasy meat; so be sure to drain the excess off.  With that being said, leaving some of the fat will add amazing flavor to this keto taco soup.
  • We love this one pan plan! The same skillet that is used to fry up the chorizo is used to build the soup. This makes clean up easy. 
  • Try our other favorite low carb recipes such as Low Carb Salmon Patties and 4 Ingredient Chicken Legs

Nutrition

Calories: 408kcal | Carbohydrates: 7g | Protein: 10g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 130mg | Sodium: 810mg | Potassium: 370mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1318IU | Vitamin C: 37mg | Calcium: 80mg | Iron: 2mg