CREAMY TACO SOUP

Creamy Taco Soup image

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.

Provided by SandyR

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 438.1 calories, Carbohydrate 8.8 g, Cholesterol 120.8 mg, Fat 33.6 g, Fiber 1.9 g, Protein 24.1 g, SaturatedFat 16.7 g, Sodium 1298.4 mg, Sugar 4.3 g