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bowl of Mexican cauliflower rice soup topped with shredded pepper jack cheese and pico de gallo
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Mexican Cauliflower Rice Soup

Ground beef and Mexican style cauliflower rice in a rich chili and fire roasted tomato broth.
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 6 Servings
Calories 205kcal
Author Mason Woodruff

Ingredients

  • ½ Tablespoon Olive Oil
  • 1 pound Ground Beef
  • 1 packet Chili Seasoning
  • 1 bag (16oz) Frozen Mexican-Style Riced Cauliflower*
  • 1 can (28oz) Fire Roasted Crushed or Diced Tomatoes
  • 4 cups Beef Broth

Instructions

  • Heat a large Dutch oven or soup pot with the olive oil over medium heat. Once hot, add the ground beef and brown one side for 3-4 minutes before breaking apart and fully cooking.
  • Add the chili seasoning, frozen cauliflower rice blend, and crushed tomatoes, stirring everything together.
  • Stir in the beef broth and bring to a boil before reducing the heat, covering, and simmering for 45-60 minutes before serving. The longer the soup simmers, the more flavors will develop.
  • Serve with shredded cheese, pico de gallo, sour cream, and tortilla or corn chips.

Notes

*I used Trader Joe's Mexican-Style riced cauliflower. Other options include Green Giant spicy Mexican style cauliflower rice, Veggieful southwest cauliflower rice, Bird's Eye Spanish cauliflower rice, or plain cauliflower rice with added frozen fajita veggies (onions and peppers). You can also add fresh poblano or bell peppers to the beef. See my Instant Pot stuffed pepper soup for an example.

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 18g | Protein: 17g | Fat: 6g