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Creamy Cheesy Low Carb Taco Soup with cauliflower

Creamy Cheesy Low-Carb Taco Soup with Cauliflower

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 6 generous bowls

Equipment

  • Crockpot/Slow Cooker A standard 6-quart crockpot works perfectly for this recipe. If you're using a smaller model, reduce the ingredients slightly or plan for leftovers.
  • Skillet For browning the ground beef and sautéing the onions and garlic before transferring to the crockpot.
  • Cutting board & knife To chop cauliflower and dice onions—your prep tools.
  • Cheese Grater For freshly shredded cheese, which melts better and avoids anti-caking agents found in pre-shredded cheese.

Ingredients
  

Soup Base

  • 1 tablespoon olive oil
  • 1 pound ground beef 80/20 is ideal for flavor and fat
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 10 oz can diced tomatoes with green chilies (like Rotel)
  • 1 8 oz package cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 4 cups beef broth low sodium preferred
  • 2 cups cauliflower florets chopped into bite-size pieces
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese

Seasonings

  • 2 tablespoons taco seasoning homemade or low-carb store-bought
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional for extra heat
  • Salt and black pepper to taste

Garnishes (Optional but Recommended)

  • Sour cream
  • Sliced avocado
  • Chopped cilantro
  • Sliced jalapeños
  • Lime wedges

Instructions
 

Step 1: Sauté the Aromatics

  1. In a skillet over medium heat, add olive oil. Once hot, add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and stir for another 30 seconds.

Step 2: Brown the Beef

  1. Add ground beef to the skillet. Break it up with a spatula and cook until fully browned. Drain excess grease if necessary, then stir in taco seasoning, smoked paprika, cayenne, salt, and pepper.

Step 3: Assemble in the Crockpot

  1. Transfer the cooked beef mixture to the crockpot. Add the diced tomatoes with green chilies, beef broth, chopped cauliflower, and cream cheese (cut into chunks). Stir lightly to distribute.

Step 4: Cook Low and Slow

  1. Cover and cook on low for 4 hours or high for 2 hours, until the cauliflower is tender and the cream cheese is fully melted into the broth.

Step 5: Add Dairy Goodness

  1. About 15 minutes before serving, stir in the heavy cream, shredded cheddar, and Monterey Jack cheese. Stir until the cheese is melted and the soup is creamy.

Step 6: Serve and Garnish

  1. Ladle the soup into bowls and top with your favorite garnishes like sour cream, avocado, jalapeños, or a squeeze of lime.