Beef, tomato, and chili powder, the very ingredients used to stuff a taco, are at the heart of this savory main-dish soup, which lends itself to numerous garnishes. From The New Atkins Made Easy.
Avoid stirring ground beef; instead, searing it gives the meat a bit of crust that helps it remain as chunks instead of turning into fine shreds that can dry out. You can double this recipe and freeze leftovers in single portions.
Makes: 4 (2-cup) servings
Active Time: 10 minutes
Total Time: 30 minutes
1 tablespoon canola oil
1 pound ground beef chuck
2 teaspoons mild or hot chili powder
½ teaspoon ground cumin
¼ teaspoon salt
½ small red onion, diced
1 small jalapeño, seeded and diced (optional)
1 tablespoon canned chipotle in adobo, chopped
4 cups beef or chicken broth
½ cup canned diced tomatoes
1 cup cauliflower florets
1 cup thinly sliced kale, stems and tough ribs removed
½ cup pitted black olives, sliced
¼ teaspoon freshly ground black pepper
1. Heat a large stockpot over high heat. Add the oil and beef. Without stirring, sear for 2–3 minutes. Sprinkle chili powder, cumin, and salt over the beef, and stir once or twice. Add the onions, jalapeño, if using, and the chipotle in adobo and cook 2–3 minutes more, until beef has browned.
2. Lower the heat to medium-low and add the broth, diced tomatoes, and cauliflower florets; simmer 9–10 minutes. Add the kale and olives and cook 2–3 more minutes, until kale is soft. Season with pepper. Serve immediately.
Per Serving: Net Carbs: 6 grams; Total Carbs: 8 grams; Fiber: 2 grams; Protein: 29 grams;
Fat: 19 grams; Calories: 317; Foundation Vegetables Net Carbs: 5 grams
• Replace ground chuck with ground turkey.
• Phases 1–4 garnishes: grated cheese, chopped green onions, pickled jalapeños, or sour cream.
• Phases 2–4 garnishes: cooked black or other beans, torn low-carb tortillas.
• Phases 3–4 garnishes: crumbled whole-grain tortilla chips.