This keto-friendly, low-carb, Southwestern taco soup is full of ground beef, cream cheese, heavy cream, and spices. Freezing is not recommended.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
288 Calories
Recipe Instructions
Step 1
Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.
Step 2
Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes. Stir in broth, diced tomatoes, heavy cream, and salt. Cook until heated through, about 10 minutes more.
Ingredients
1 (8 ounce) package cream cheese, softened
½ cup heavy cream
½ cup chopped onion
2 cloves garlic, minced
1 teaspoon chili powder
1 pound ground beef
1 tablespoon ground cumin
2 (14.5 ounce) cans beef broth
2 teaspoons salt, or to taste
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
