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    • Bea Elizalde

      Low Carb Taco Soup CHERI'S CREAMY SOUTHWESTERN TACO SOUP 1 pound ground beef 2 3/4 ounces onion, chopped, 1/2 cup 2 cloves garlic, minced 1 tablespoon cumin 1 teaspoon chili powder 8 ounces cream cheese, softened 2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies) 2 cans beef broth 1/2 cup heavy cream 2 teaspoons salt, or to taste In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through. Makes 8 cups or 6-8 servings Freezing not recommended Per 1/6 Recipe: 361 Calories; 29g Fat; 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs Per 1/8 Recipe: 271 Calories; 22g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs This soup is very good, quick and easy to make and has a bit of a kick from the Ro-tel tomatoes. I didn't time it, but I'd guess that this soup only takes about 15 minutes at the most to make. Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.

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