52 minutes ago recipe & photo by Anela Tripkovic![Anela Tripkovic]()
, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dinner, Lunch, Meal
, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Low carb creamy chili soup
This low carb chili soup is hearty, creamy, and packed with flavor. Ground beef, tomatoes, cauliflower rice, and smoky chili spices simmer together before cream cheese and heavy cream are added for a rich, creamy finish. Top with avocado, queso fresco, cilantro, and fresh lime for an easy, high protein dinner.
USMetric
servingservings
Ingredients
Chili soup
- 1½ lbs 650 g Lean ground beeflean ground beef 93%
- 1 tbsp 1 tbsp olive oil
- 1 (4 oz.) 1 (110 g) yellow onion finely choppedyellow onions finely chopped
- 1 (5 oz.) 1 (140 g) green bell pepper dicedgreen bell peppers diced
- 3 3 garlic clove mincedgarlic cloves minced
- 2 tbsp 2 tbsp tomato paste
- 15 oz. (1¾ cups) 425 g (425 ml) crushed tomatoes
- 4 cups 950 ml beef broth
- 6 oz. 170 g cauliflower rice or cauliflower finely chopped or roughly mixed
- 1½ tbsp 1½ tbsp chili powder
- 2 tsp 2 tsp ground cumin
- 1 tsp 1 tsp smoked paprika powder
- ½ tsp ½ tsp dried oregano
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 1⁄3 cup 80 ml heavy whipping cream
- 2 oz. (4 tbsp) 55 g (55 ml) cream cheese
For serving
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www.dietdoctor.com
Making low carb simple
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned.
- Add the onion and bell pepper and cook until softened. Add the garlic and cook until fragrant.
- Stir in the tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook for about a minute, stirring, until fragrant.
- Add the diced tomatoes and beef broth and season with salt and pepper. Bring to a simmer and cook uncovered for 15 minutes.
- Stir in the cauliflower rice and continue simmering until tender but still slightly firm.
- Reduce the heat to low. Add the cream cheese and stir until melted and fully incorporated. Stir in the heavy cream and heat gently until the soup is hot and creamy. Do not boil.
- Ladle the chili soup into bowls and top with queso fresco, avocado, and cilantro. Serve with lime wedges for squeezing over the top.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
