Low-Carb Taco Soup – A Flavorful Comfort in a Bowl

Serving: This taco soup is great on its own, or you can serve it with a side of low-carb tortilla chips or cornbread.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Variations
For a Heartier Soup: Add some corn, rice, or pasta to make it more filling.
Vegetarian Version: Use plant-based ground beef or additional veggies like zucchini or mushrooms instead of meat.
FAQ
1. Can I freeze taco soup?
Yes, you can freeze this soup. Allow it to cool completely, then store in a freezer-safe container for up to 3 months. Reheat on the stovetop or in the microwave.

2. Can I use chicken instead of beef?
Absolutely! You can substitute the ground beef with shredded chicken or ground turkey for a lighter option.

3. Can I make this in a slow cooker?
Yes! Brown the beef and sauté the vegetables first, then add everything to your slow cooker. Cook on low for 4-6 hours for a delicious, easy version.

This Low-Carb Taco Soup is a comforting, full-flavored dish that’s perfect for any night of the week. Whether you stick to the low-carb version or add a twist with your favorite toppings, it’s sure to become a family favorite!