The Soup Kitchen: Creamy Taco Soup

A twist on a taco soup making it low carb. Perfect spiciness to warm you up on these cold days in the fall and winter.

The ingrefients:

1 lb ground pork or beef

1 bell pepper diced

1 tsp garlic powder

1 tsp onion powder

1 can rotel

10 oz Cauliflower rice

4 C broth

2 tsp beef better than bouillon

1/2 tsp smoked paprika

1-2 TBSP taco seasoning

1 TBSP olive oil

1 C cheddar cheese

4 oz. Cream cheese

1/2 C heavy cream

Parmesan rind

Salt and pepper to taste

1 tsp Xanthum gum

The recipe:

Cook pork in oil with green peppers, onion powder, and garlic powder until browned.

Add to crockpot with all other ingredients except the dairy and xanthum gum.

Cook on high for 3 hours or low 6 hours.

30 minutes before done add the dairy (cheese, cream cheese, heavy cream) and the xanthum gum.

Notes:

Garnish with cilantro, sour cream, guacamole, or crushed red pepper.

For a higher carb addition: you can add corn or black beans.