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the low carb way

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Southwestern Taco Soup

Posted by Solitary Dancer on September 17, 2006

 

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

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One Response to “Southwestern Taco Soup”

  1. Lisa said

    I made this soup a few months ago, and it was delicious. I made a vegetarian version of it using Morningstar crumbles, and my meat-eating friends loved it!

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