Low-Carb Taco Soup

Low-Carb Taco Soup

This low-carb keto taco soup draws its flavor from jalapenos and ground beef; the thick, creamy texture is from cauliflower and cream cheese.

Preparation Time
10 mins
Cooking Time
44 mins
Total Time
54 mins
Calories
377 Calories

Recipe Instructions

Step 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.
Step 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.
Step 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.

Ingredients

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

Categories

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