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 caloriescarbohydrate: 12.6 gcholesterol: 90.5 mgfat: 27.6 gfiber: 3.4 gprotein: 18.4 gsaturatedFat: 13.2 gservingSize: -sodium: 1281.5 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Taco Soup
Directions
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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.
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.
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.