Low-Carb Taco Soup
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:

Ingredients for - Low-Carb Taco Soup

1. Chicken broth, divided - 3 cups
2. Cauliflower, finely chopped - 1 small head
3. Olive oil, or as needed - 1 tablespoon
4. Onion, finely chopped - 1
5. Diced jalapeno peppers - 1 (4 ounce) can
6. Ground beef - 1 pound
7. Cream cheese, cubed - 1 (8 ounce) package
8. Diced tomatoes - 1 (26 ounce) container
9. Ground paprika - 1 teaspoon
10. Salt and ground black pepper to taste - 1 teaspoon

How to cook deliciously - Low-Carb Taco Soup

1. Stage

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. Stage

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. Stage

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.