Low-Carb Chorizo Taco Soup is an easy recipe done on the stove top and is ready in just 30 minutes. Using riced cauliflower and heavy whipping cream, this taco soup is a great alternative for those limiting their carb intake.
In a large saucepan, fry up chorizo, breaking it up into small pieces as it cooks. Once it's cooked through; drain the excess grease, and set chorizo aside.
In the same saucepan (no need to clean it out), add riced cauliflower that has been thawed. Saute for 3 to 4 minutes.
Add diced tomatoes and green chilies (do not drain), heavy whipping cream, chicken broth, and chorizo.
Bring soup to a boil, stirring occasionally. Boil for 3 to 4 minutes. Serve immediately or refrigerate for later in the week.