Creamy South Western Taco Soup

This easy soup can be made in one pot in under 20 minutes! It’s Low Carb too so that’s a win-win for me. Hubs crushed tortilla chips over his soup, so if you aren’t dieting like me, go for it!

I used RO-TEL tomatoes to give it that extra spice. Garnish with ripe avocados and sour cream.

This soup is perfect on a winter day! Full of veggies with a creamy beef broth and a spicy kick.

What you will need for this delicious soup: olive oil, zucchini, pepper, ground beef, onion, celery, garlic, cumin, chili powder,  cream cheese, Ro-tel tomatoes, beef broth and a large Soup Pot.

In a large soup pot, add olive oil to pot over medium heat. Add chopped veggies, saute for a couple minutes.

Add ground beef to veggies and cook until browned.

Add cream cheese and break up with the back of the spoon

Stir in beef broth, spices and Ro-Tel tomatoes. Let simmer on low heat for 10 minutes.

This is my new favorite soup, love that it can be made in one pot, under 20 minutes!

Ladle a couple scoops into a bowl and add garnishes! Enjoy!

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Yield: 8

Creamy South Western Taco Soup

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A delicious Low Carb Taco Soup with a zesty kick.

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Ingredients

• 1 Tablespoon Olive Oil
• 1 pound ground beef
• 1 onion, chopped
• 1/2 orange pepper, chopped
• 1 celery stalk, chopped
• 1 clove garlic, minced
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 8 ounces cream cheese, softened
• 2 10-ounce cans Ro-tel tomatoes
• 1 container beef broth

Instructions

1. In a large soup pot, saute veggies in olive oil on medium heat for a couple minutes.
2. Add ground beef to veggies, brown the ground beef, drain.
3. Add the spices and cook a couple minutes.
4. Drop the cream cheese in bits into the meat.
5. With the back of a big spoon, smash it into the meat until no bits of white remain.
6. Stir in remaining ingredients and heat through.

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