Creamy Keto Taco Soup with Ground Beef recipe

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Ingredients

1 pound ground beef
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1 (8 ounce) package cream cheese, softened
2 (14.5 ounce) cans beef broth
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
½ cup heavy cream
2 teaspoons salt, or to taste

Nutrition Info

287.9 calories
carbohydrate: 5.4 g
cholesterol: 85.2 mg
fat: 24 g
fiber: 1.1 g
protein: 13.4 g
saturatedFat: 12.9 g
servingSize: -
sodium: 1310.1 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cumin and chili powder, cook 2 minutes more.

  2. Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes. Stir in broth, diced tomatoes, heavy cream, and salt. Cook until heated through, about 10 minutes more.

Recipe Yield

8 servings

Recipe Note

This keto-friendly, low-carb, Southwestern taco soup is full of ground beef, cream cheese, heavy cream, and spices. Freezing is not recommended.

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