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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."
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54 m servings 377 cals
Original recipe yields 6 servings

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  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.
  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.
  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.

Nutrition Facts

Per Serving: 377 calories; 27.6 g fat; 12.6 g carbohydrates; 18.4 g protein; 91 mg cholesterol; 1281 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I'm giving this five stars because my end result was really tasty. I have a question though...was there supposed to be some Taco Seasoning of some sort in the recipe and maybe it was mistakenly...