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Low-Carb Tex Mex Soup

4.7 stars, average of 38 ratings

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Traditional Tex Mex soup is a delicious and spicy comfort meal made with vegetables, ground beef, sausage, black beans and corn. My low-carb version uses green beans instead of black beans and corn. It's a great one-pot meal that takes less than half an hour to prepare.

Try this hearty soup with low-carb bread such as Ultimate Keto Buns or Keto Breadsticks!

Hands-on Overall

Serving size about 2 cups/ 480 ml

Allergy information for Low-Carb Tex Mex Soup

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, about 2 cups/ 480 ml)

Net carbs5.7 grams
Protein18.4 grams
Fat29.3 grams
Calories371 kcal
Calories from carbs 6%, protein 20%, fat 74%
Total carbs8.4 gramsFiber2.7 gramsSugars4.5 gramsSaturated fat12.5 gramsSodium654 mg(28% RDA)Magnesium38 mg(9% RDA)Potassium605 mg(30% EMR)

Ingredients (makes 8 servings)

  • 500 g ground beef (1.1 lb/ 17.6 oz)
  • 200 g sausage such as chorizo (7.1 oz) - I used Spanish chorizo but you can also use Mexican chorizo
  • 1 large tin tomatoes, unsweetened (400 g/ 14.1 oz)
  • 2 medium fresh tomatoes (200 g/ 7.1 oz) or more tinned tomatoes
  • 1/4 cup tomato puree, unsweetened (62 g / 2.2 oz)
  • 2 small green chilies (30 g/ 1.1 oz)
  • 1 medium red pepper (120 g/ 4.2 oz)
  • 1 medium white onion (110 g/ 3.9 oz)
  • 2 cloves garlic
  • 2 cups green beans (200 g/ 7.1 oz)
  • dash Tabasco or to taste
  • 1/4 cup ghee or duck fat (55 g / 1.9 oz)
  • sea salt and pepper, to taste
  • 1 L water or bone broth (4 cups / 1 quart) or more if too thick (you can make your own)
  • Optional: fresh cilantro or parsley


  1. Peel and dice the onion and garlic. Halve, deseed and slice the red pepper and green chili peppers. Low-Carb Tex Mex Soup
  2. Grease a large soup pot or a Dutch oven with ghee. Once hot, add the diced onion and garlic and cook over a medium-high heat for a few minutes while stirring, until lightly browned. Add the sliced red pepper and green chili peppers. Cook for about 5 minutes and stir to prevent burning. Low-Carb Tex Mex Soup
  3. Slice the chorizo sausage and roughly chop the tomatoes. Low-Carb Tex Mex Soup
  4. Add the chorizo, ground beef into the pot and cook until browned from all sides. Low-Carb Tex Mex Soup
  5. Add the chopped tomatoes, tinned tomatoes, tomato puree and Tabasco to taste. Low-Carb Tex Mex Soup
  6. Pour in the water and season with salt and pepper. Wash and cut the green beans into thirds. Cook the soup until you see bubbles and add the chopped green beans. Low-Carb Tex Mex Soup
  7. Cook for about 10 minutes or until the green beans are crisp-tender. Take off the heat. Low-Carb Tex Mex Soup Serve hot and try with Keto Buns! Store refrigerated for up to 5 days or freeze for up to 3 months. Low-Carb Tex Mex Soup

Ingredient nutritional breakdown (per serving, about 2 cups/ 480 ml)

Net carbsProteinFatCalories
Beef, minced (ground), raw, grass-fed
0 g10.7 g12.5 g159 kcal
Chorizo sausage
0.5 g6 g9.6 g114 kcal
Tomatoes, canned (unsweetened)
0.8 g0.4 g0.1 g8 kcal
Tomatoes, fresh
0.7 g0.2 g0.1 g5 kcal
Tomato purée (paste, unsweetened)
0.6 g0.1 g0 g3 kcal
Peppers, chile (chili), fresh
0.3 g0.1 g0 g2 kcal
Peppers, red bell, fresh
0.6 g0.1 g0 g5 kcal
Onion, white, fresh
1.1 g0.2 g0 g6 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Green beans, fresh
1.1 g0.5 g0.1 g8 kcal
Tabasco, hot sauce
0 g0 g0 g0 kcal
0 g0 g6.9 g62 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Total per serving, about 2 cups/ 480 ml
5.7 g18.4 g29.3 g371 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (8)

Love your website.  You might want to try eggplant instead of green beans.  I have found that if you dice eggplant (peeled or not) into "bean" size pieces, fry them until tender crisp in bacon fat, and then add them to soups, chili, or stews they make a great substitute for beans.  I have had guests rave about and ask about the "beans".  Can't wait for the android app.

I'll have to try that, thank you!! 😊

I use diced zucchini as a bean replacement but I really like the eggplant idea!  Martina, every time I read your blog I have to run to the store and get the ingredients and I am so pleased that I have NEVER had a flop!  This soup looks delicious!

Thank you so much Jennifer!! 😊

I wish there was a way to pin your individual recipes to Pinterest, which is where I save most of my new recipes.  Your recipes always look great, but I have no way to store them.

Hi Kay, you can follow me on Pinterest: and you can also pin from my blog. Simply hover over the images and a "pin it" button will display in the top left corner. Thank you!

The buns are absolutely amazing! It's the best bread I've tried and I'm definitely making this one too. Love all your recipes!

Thank you Patty!