Low-Carb Taco Soup
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Ingredients54 m servings 377 cals
Original recipe yields 6 servings
- 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.
Per Serving: 377 calories; 27.6 g fat; 12.6 g carbohydrates; 18.4 g protein; 91 mg cholesterol; 1281 mg sodium. Full nutrition
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