This Keto Taco Soup has amazing flavor thanks to the combination of spicy Poblano pepper, classic Mexican herbs.
Let’s start with a few basic tips:
- Make sure that bookmark our Keto Recipes because we add new ones every week.
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- Take your Keto cooking up a notch with these KETO Kitchen Tools and Gadgets.
How Many Carbs per Serving?
This low carb soup’s carb count is only 2 net carbs per serving. It only has 3 carbs per serving and 1 gram of fiber.
You can check out the full nutritional info in the printable recipe card below.
One Pot KETO Taco Soup Recipe
This soup delivers lots of fantastic flavor in just over half an hour.
This soup is great as a hearty appetizer or as a satisfying light meal when paired with a salad. As an added bonus, it tastes even better as leftovers for lunch the next day!
Here are some of the ingredients used to make this low carb soup. You can get the full ingredients with amounts in the recipe card at the bottom of the post.
- Extra virgin olive oil
- Chorizo Sausage
- Red Pepper
- Poblano pepper, diced
- Bone Broth
- Baby Spinach
- Mexican Cheese Blend
Here are some of the Mexican herbs that we used in this soup.
- Chili powder
- Black Pepper
Chorizo Mexican Sausage
We used Chorizo Sausage in this soup to make it spicy. You might not need to add cayenne or chili powder to the soup if it is spicy enough for you without. Taste the soup before you add more spice.
Chorizo sausages originated in Spain and Portugal, and versions of them exist throughout Latin America.
Mexican chorizo is a raw, ground pork sausage that must be cooked before eating. It comes in casings that are just broken open and discarded when frying the sausage.
In this recipe, we have dispensed with the sausage casings.
Bone Broth or Chicken Stock
You can use bone broth or chicken stock in the easy Low Carb Taco Soup. The reason why I choose bone broth over chicken stock is that bone broth is more nutritious than stock.
Bone broth contains collagen from the bones themselves and the bone marrow. It is rich in magnesium, zinc, iron, and vitamin A & K.
Not all bone broth is created equal. Some bone broths that claim to be made with bones really aren’t.
You can tell if a bone broth is real by the fact that it is gelatin like in the fridge and at room temperature. Fake bone broth is more of a liquid like chicken stock and chicken broth.
Here are some more awesome Keto Soup recipes: Leftover Keto Turkey Soup,
Bell Pepper & Poblano Pepper
This is low carb Mexican soup is made with red bell pepper and Poblano pepper. You can choose to use different peppers based on your liking.
We love Poblano peppers because they make a great flavor. Also, they are pretty easy to grow in the south and we have some in our garden.
I have seen where people use canned green chiles with great success.
If you are looking for canned chilies, make sure to check the label to ensure you are not adding too many carbs. There could also be sugar in the canned peppers.
Additional Ingredient Ideas
Taco soup is made with just 8 ingredients which can be found in your fridge or pantry for a quick one-pot meal.
- Meat – You can substitue Chorizo with other types of sausage, ground beef, ground turkey or chicken.
- Peppers: You can add your favorite peppers to this taco soup like Jalapeno, Chilis, or Habanero. Whatever temperature or flavors you prefer, feel free to add your peppers to increase the temperature.
- Canned Chilis: You can add some tomatoes like a canned tomato and green chili mixture.
- Cream cheese: Cream cheese makes the soup creamy and helps raise the fat content.
- Sour Cream:
- Heavy Cream:
- Taco Seasoning: If you don’t have all the Mexican Spices, you can get a spice pack from The Spice House.
- Broth: Bone broth is our favorite, but you can use chicken broth or stock.
Tools & Supplies
You can use Large Pot or Dutch Oven. I have also included instructions to make the soup in the Slow Cooker Crockpot or the pressure cooker – Instant Pot.
Here are some of my favorite KETO Kitchen Tools and Gadgets that you have to check out!
How to Make Keto Taco Soup?
Start by heat olive oil in a large soup pot or Dutch oven over medium-high heat.
Then, add the Chorizo sausage and cook, stirring occasionally, until the sausage is no longer pink inside, approximately 5 minutes.
As the Chorizo sausage cooks, break it into small pieces with a wooden spoon.
Next, add the red and Poblano pepper, celery, oregano, cayenne, chili powder, cumin, and coriander to the pot.
Season with salt and black pepper, to taste, and stir to combine.
Cook, stirring occasionally, until the veggies have softened, around 5-6 minutes.
Add the bone broth and simmer for 20 minutes, stirring occasionally.
Add the spinach and cook for another 4-5 minutes, or just until the spinach wilts.
Remove from heat and serve immediately, topped with shredded Mexican Blend cheese and some additional diced Poblano pepper, if desired. Enjoy!
How to Make in Pressure Cooker?
Saute the sausage in the instant pot using the saute function until brown through.
Add all the remaining ingredients except for the spinach.
Set the pressure on high for 10 minutes; release naturally.
Stir in spinach and let the spinach wilt.
Then, add the cheese to the top.
How to Make in Crock Pot Slow Cooker?
Add all the ingredients except the cheese and spinach to the slow cooker.
Cook on high for 3-4 hours or on low for 6 hours.
Then, add in the spinach for 5 minutes.
Finally, spoon the taco soup into a bowl and top with shredded cheese.
Can you Freeze Keto Taco Soup?
Yes! You can freeze taco soup before adding the shredded cheese. That is why we add it once the soup is in the bowl and not part of the regular mixture.
You can freeze the soup in an air-tight container for up to 6 months.
How long does the soup last in the fridge?
This taco soup will last up to 4 days in the refrigerator in an airtight container. It tastes even better the second day because the flavors have to melt into the broth.
More Keto Soups
Here are some more awesome low carb soup recipes to make.
- Cream of Mushroom Soup
- Broccoli Cheddar Soup
- White Chicken Chili
- Egg Drop Soup
- Beef Stew in the Pressure Cooker
Wine Pairing with Mexican Food
You can pair Mexican dishes with Riesling for white wine fans and Malbec for red wine fans.
I am normally a white wine enthusiast until I drank this Dove Hunt Dog Pinot Noir. It has low residual sugar making it ideal for those of us on the Keto Diet.
The Resident Riesling is aromatic and tension-filled with candied lemon peel, green apple and white peach with a mouth-coating texture and a light-yet-lingering finish. Residual Sugar: 4.2 g/L
The 2017 Solar del alma Malbec has a dense and complex with blueberry, boysenberry, vanilla bean, espresso and spice with round tannins and a hint of mocha on the lingering finish.
It pairs perfectly with Mexican food and Friday nights on the patio. Alcohol: 14.2% Residual Sugar: 2.19 g/L
The 2018 Veinte Malbec is lush and fruit-forward with blueberry, black plum and wild berry jam balanced by mocha on a fresh, well-structured frame with round tannins and a lingering finish.
It pairs perfectly with Taco Tuesday. Or any day, really. Alcohol: 13.7% Residual Sugar: 2.5 g/L
This brand of wine is Clean Crafted so that it is less likely to cause headaches. You can learn more about clean crafted wine here.
Keto Taco Soup
- 1 lb. Chorizo
- 1 Red Pepper diced
- ½ Poblano pepper diced
- 3 celery stalks diced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp corriander
- 1/4 tsp cayenne
- Sea salt and black pepper to taste
- 6 cups Bone Broth
- 2 cups spinach
- 1 cup Mexican Cheese Blend shredded
- Start by heat olive oil in a large soup pot or Dutch oven over medium-high heat.
- Then, add the Chorizo sausage and cook, stirring occasionally, until the sausage is no longer pink inside, approximately 5 minutes.
- As the Chorizo sausage cooks, break it into small pieces with a wooden spoon.
- Next, add the red and Poblano pepper, celery, oregano, cayenne, chili powder, cumin, and coriander to the pot.
- Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the veggies have softened, around 5-6 minutes.
- Add the bone broth and simmer for 20 minutes, stirring occasionally.
- Add the spinach and cook for another 4-5 minutes, or just until the spinach wilts.
- Remove from heat and serve immediately, topped with shredded Mexican Blend cheese and some additional diced Poblano pepper, if desired. Enjoy!