Low-Carb Taco Soup The Best Recipes

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Low-Carb Taco Soup

"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."

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

Instructions :

Prep : 10M	Cook : 6M	Ready in : 54M

• 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.

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