For a spicier kick, consider using hot diced tomatoes or adding a pinch of cayenne pepper. To make this soup even richer, use full-fat cream cheese. If you don't have a blender, you can use an immersion blender directly in the pot to puree the cauliflower. Be careful to avoid splashing! This soup is even better the next day, as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Low-Carb Taco Soup
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PREP TIME10 mins
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COOK TIME44 mins
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TOTAL TIME54 mins
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SERVING6 People
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VIEWS15
Embrace the warmth and zest of a taco night, reimagined in a comforting, low-carb soup. This vibrant dish is packed with flavor, offering a hearty and satisfying experience without the guilt. A delightful fusion of creamy, spicy, and savory notes makes it an irresistible choice for any day of the week.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol91 mg
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Fiber3 g
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Protein18 g
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Saturated Fat13 g
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Sodium1282 mg
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Sugar7 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium pot, combine 2 cups of chicken broth and finely chopped cauliflower. Bring to a boil over medium-high heat. (Approximately 2 minutes)
02
StepOnce boiling, reduce heat to medium-low and simmer until the cauliflower is tender. (Approximately 20 minutes)
03
StepWhile the cauliflower simmers, heat olive oil in a large skillet over medium-high heat. Add the finely chopped onion and diced jalapenos. Saute until the onions become translucent. (Approximately 5 minutes)
04
StepAdd the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and crumbly. Drain off any excess grease. (Approximately 6 minutes)
05
StepCarefully transfer the cooked cauliflower and broth to a blender. Puree until smooth and creamy.
06
StepPour the pureed cauliflower mixture back into the pot. Add the cubed cream cheese and the remaining 1 cup of chicken broth. Cook over medium heat, stirring constantly, until the cream cheese is completely melted and the soup is smooth. (Approximately 3 minutes)
07
StepAdd the browned ground beef mixture, diced tomatoes, and ground paprika to the pot. Season with salt and pepper to taste. Stir well to combine all ingredients.
08
StepContinue to cook and stir the soup until the flavors have melded together and the soup is heated through. (Approximately 5 minutes)
09
StepServe hot, garnished with fresh cilantro and shredded Cheddar cheese, if desired.
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RECIPE REVIEWS
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Please Rate
Kyler Collier
Jul 1, 2025This soup is amazing! It's so flavorful and satisfying, and I love that it's low-carb.
Virgil Yost
Jul 1, 2025Such a great way to get my taco fix without all the carbs!
Maximo Mayert
Jun 1, 2025I didn't have jalapenos so I used a can of green chiles instead, and it was still great!
Jailyn Prohaska
Jun 1, 2025The cream cheese makes it so creamy and delicious. My whole family loves it, even the kids!
Zoie Kassulke
May 28, 2025I've made this several times, and it's always a hit. I like to add a can of black beans for extra fiber.
Collin Shanahan
May 22, 2025I followed the recipe exactly, and it turned out perfectly. This is definitely going into my regular rotation.
Lori Simonis
May 21, 2025Easy to make and perfect for a weeknight meal. I appreciate the tips for variations too!
Danny Legros
May 12, 2025I added some cumin and chili powder for extra taco flavor, and it was delicious!