Name: Low-Carb Taco Soup
Prep time: 10 min
Cook time: 44 min
Total time: 54 min
Yield: 6 servings
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

Ingredients

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.

Enjoy your meal!