Southwestern Taco Soup

 

Southwestern Taco Soup

• 1 pound ground beef
• 1/2 cup onion, chopped,
• 2 cloves garlic, minced
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 2 10-ounce cans Ro-tel tomatoes, undrained
  (tomatoes with green chilies)
• 2 cans beef broth
• 1/2 cup heavy cream
• 8 ounces cream cheese, cubed
• Salt – to taste

In a large soup pot, brown the beef with the onion and garlic; drain. Add spices and cook a couple minutes before adding the tomatoes, broth and cream. Bring to a rolling boil and gradually add the cream cheese, stirring until completely melted and smooth. Season with salt, to taste.
Makes 8  1-cup servings.

NUTRITION:
Per Serving: 271 Calories; 22g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs