Taco Soup

 

Taco Soup

Print Recipe
SERVINGS 8

Ingredients
 

  • 2 tablespoons oil
  • 1 large yellow onion diced
  • 2 large bell peppers diced
  • big pinch kosher salt
  • 8 garlic cloves minced
  • 2 pounds ground beef
  • 2 tablespoons chili powder
  • 1 ½ tablespoons cumin
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 28 ounces diced tomatoes fire roasted
  • 24 ounces low sodium chicken broth
  • 2 cups cooked cauliflower rice
  • 2 cup melted cottage cheese
  • 8 ounces diced green chilies

Toppings

  • Pico
  • Green onion
  • Cilantro

Instructions

  • Melt the oil in a large sauté pan over medium heat. Add onions, bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes. Add garlic cloves and cook for 1 minute, stirring occasionally.
  • Add ground beef and stir until it is cooked through and no longer pink. Drain the beef through a colander and re-add it to the pan. Add all of the spices and stir well.
  • Add tomatoes, broth, cottage cheese, and green chilies and stir until well combined.
  • Bring the soup to a low boil and reduce the heat to a simmer. Let is simmer for about 20-25 minutes. Taste for additional salt and pepper and, add any or all of the toppings listed.
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