Low Carb Mexican soup

 

Ingredients

1 lb (450 g) ground beef or ground turkey

1 small onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped (red or green)

1 zucchini, diced

1 cup cauliflower rice

1 can (14 oz) diced tomatoes, no sugar added

4 cups chicken or beef broth

1 tbsp olive oil or avocado oil

2 tsp chili powder

1 tsp cumin

1 tsp paprika

½ tsp cayenne pepper (optional, for heat)

Salt and black pepper to taste

½ cup shredded cheddar or Mexican blend cheese (optional)

Fresh cilantro, chopped (for garnish)

Avocado slices (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper. Sauté for 3–4 minutes until softened.

2. Add ground beef or turkey. Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

3. Stir in chili powder, cumin, paprika, cayenne, salt, and pepper. Cook 1–2 minutes until fragrant.

4. Add diced tomatoes, chicken broth, zucchini, and cauliflower rice. Bring to a boil, then reduce heat and simmer for 15–20 minutes.

5. Taste and adjust seasoning. Serve hot, topped with shredded cheese, cilantro, and avocado slices if desired.