This soup is fantastic if you’re trying the Atkins® or another low-carb diet. This dish is ideal for those following a gluten-free diet. Simple and wonderful to prepare. Shredded Cheddar cheese and cilantro are garnishes.
| Prep Time: | 10 mins |
| Cook Time: | 44 mins |
| Total Time: | 54 mins |
| Servings: | 6 |
| 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
Instructions
- 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.
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 13 g |
| Sodium | 1282 mg |
| Sugars | 7 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This was surprisingly good! While there is no taco seasoning (as noted by the other reviewers) it still had a nice southwest kind of flavor. This is a genius way to hide cauliflower – you couldn’t even tell it was there! I would recommended covering the cauliflower with a lid while it’s cooking, to prevent evaporation, otherwise it is a little difficult blending the cauliflower in the blender. I used fire-roasted diced tomatoes for added flavor. This makes a very thick soup, so if you prefer yours a little thicker, add a bit more broth at the end. I thought it was perfect as is. You could get away with only dirtying one pot. I would definitely make this again! It reheats well too.
Used Rotel tomatoes and added Taco seasoning. The burger needs to be seasoned while it cooks. It tasted really bland. Next time I will use garlic and onion powders. Used riced cauliflower to hide it better. We thought it was just OK. Don’t know if I would make it again.
Will not make again…. no taco flavor at all. Tried adding a package of taco seasoning, sour cream and cheddar cheese. Still no good.. maybe I just can’t get past the cauliflower taste and texture?? Family wouldn’t eat it either, a waste ??
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 omitted? I got all my ingredients out to make and realized I must have left the cauliflower at the store but because I had 2 pounds of beef and I figured the cauliflower was just going to be ‘filler,’ I thought I could continue without. I had just finished my 48 hour chicken bone broth so after I finished browning the beef, onions and diced chiles (store didn’t have jalapenos in a can) I added just one cup of broth and the cream cheese then the tomatoes, salt and pepper. So my end result was kind of like a creamy, beefy goulash! It is so good that I wrote down everything I did exactly and will definitely make again the same way, although at some point I may try fresh Jalapeno peppers – see if that kicks it into Taco tasting mode.