Creamy Southwestern Taco Soup


  • 1 pound ground beef (You can also substiute chicken)
  • 1/2 cup onion, chopped
  • 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 14.5-ounce cans beef broth
  • 1/2 cup heavy cream
  • 2 teaspoons salt, or to taste
  • A pinch of Cheddar Cheese on top, just before serving

Preparation Instructions:

In a large soup pot, brown the ground beef (or chicken) with the onion and garlic. Drain. Add the spices and cook a couple more minutes. Add cream cheese into the meat mixture and stir until melted. Add in remaining ingredients and heat through.


You can make fried Low Carb Tortilla strips for garnish on top (Note: You will need to add the carb content to the total below). Cut Low Carb Tortillas into strips and add to hot oil. Turn them when they blister and bubble and turn light brown. Work fast and don't walk away from the pan as they cook quickly. Drain on brown paper bags or paper towels. Add a dusting of salt. If you would like taco flavored strips, sprinkle with a mix of the following:

2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne

Number of Servings: Makes 8 one cup servings. Carbs per serving (without optional tortilla strips) - include all nutritional information if known:
271 Calories; 22g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Entrees / side dishes