Name: Low-Carb Taco Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Chicken broth, divided - 3 cups; Cauliflower, finely chopped - 1 small head; Olive oil, or as needed - 1 tablespoon; Onion, finely chopped - 1; Diced jalapeno peppers - 1 (4 ounce) can; Ground beef - 1 pound; Cream cheese, cubed - 1 (8 ounce) package; Diced tomatoes - 1 (26 ounce) container; Ground paprika - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon

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.