Creamy Taco Soup

This is a quick and delicious creamy taco soup that is also very flexible. You can make it as spicy or as mild as you like. We like it served over corn tortilla chips, and topped with some shredded cheese and a dollop of sour cream. It's also low carb.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 438 Calories

Ingredients

• ½ cup heavy cream
• 1 teaspoon salt, or to taste
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup diced onion
• 1 tablespoon ground cumin
• 2 pounds ground beef
• 1 tablespoon chili powder
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (8 ounce) package cream cheese, softened and cut into pieces
• 1 (7 ounce) can chopped mild green chiles

Recipe Instructions

Step 1

Heat a large soup pot over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot pot until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease if necessary.

Step 2

Stir in cumin and chili powder and cook for 2 to 3 minutes. Drop cream cheese pieces into the pot; mix well and cook until melted and no white chunks remain. Stir in beef broth, undrained diced tomatoes, green chiles, cream, and salt. Reduce heat to medium and cook until heated through, about 30 minutes, or longer if desired; do not allow to boil or curdling/separation may occur.