Low-Carb Taco Soup recipe

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Ingredients

3 cups chicken broth, divided
1 small head cauliflower, finely chopped
1 tablespoon olive oil, or as needed
1 onion, finely chopped
1 (4 ounce) can diced jalapeno peppers
1 pound ground beef
1 (8 ounce) package cream cheese, cubed
1 (26 ounce) container diced tomatoes
1 teaspoon ground paprika
salt and ground black pepper to taste

Nutrition Info

376.6 calories
carbohydrate: 12.6 g
cholesterol: 90.5 mg
fat: 27.6 g
fiber: 3.4 g
protein: 18.4 g
saturatedFat: 13.2 g
servingSize: -
sodium: 1281.5 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 2 cups broth and cauliflower in a pot over medium-high heat. Bring to a boil. Reduce heat to medium-low, cook until tender, about 20 minutes.

  2. Heat oil in a skillet over medium-high heat. Saute onion and jalapenos until onions are translucent, about 5 minutes. Add beef, cook and stir until browned and crumbly, about 6 minutes.

  3. Transfer the cooked cauliflower to a blender and puree. Return to the pot, add cream cheese and remaining 1 cup broth. Cook and stir over medium heat until cream cheese is melted, about 3 minutes. Add the beef mixture, tomatoes, and paprika. Season with salt and pepper. Cook and stir until flavors blend, about 5 minutes.

Recipe Yield

6 servings

Recipe Note

If you are trying Atkins® or another low-carb diet...this soup is awesome! This is a perfect recipe for a gluten-free diet as well. Easy to make and delicious. Garnish with cilantro and shredded Cheddar cheese.

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