Creamy Southwestern Taco Soup
 

Creamy Southwestern Taco Soup
Makes 8 cups

1 pound regular ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder
2 cans tomatoes and green chilies (rotel) (~2 cups)
2 cans chicken broth (~3.5 cups)
1/2 cup heavy cream
1 pkg cream cheese (8 oz) cut into chunks

Brown ground beef with onions and garlic in a soup pot. Add cumin and chili powder and cook a couple minutes before adding tomatoes and green chilies. Bring to a lively simmer before adding in broth and cream. Bring to a rolling boil and add cream cheese and stir occasionally until the cream cheese melts. Serve with fresh cilantro and avocado. If you like things a little spicier - add some cayenne or tabasco or crystal hot sauce. :yum:

Per 1 cup:
335 calories/29 g fat/5 carbs(4 net)/1g fiber/13g protein

Yum!!!!!!!!!! :yum:

I made this the other night and all I can say is O. M. G! This is soooo good! I have copied this into my recipe binder and I forsee making it often. A great way to use a pound of ground beef!
I didn't get a chance to see if it would freeze well, I ate it for lunch and supper straight for the past 2 days!

I made this for supper last week and boy was it good. My husband loved it.

This soup is AWESOME! I'm thinking of making it a staple here at my house! I add in baby spinich to get some more greens in. They cook up to nothing in the soup and it tastes great! THANK YOU!!!!!!

Kelly

OK, another vote for a terrific soup! Just finished my first bowl of it, and now I will fight with myself not to eat another one!!!

YUM.... Two Thumbs Up!!!

Thank you! What a great change for ground beef!

I made this for my son and myself last night. We really liked it! Thank you!!
Ann

This is one of my favorites also. I found it on Linda's recipe site a year ago and I make if often. I garnish it with some sour cream and it just adds that special treat.

Think this would work on low in the crock pot if you add the cream cheese maybe 20 minutes before serving?

This is an awsome soup recipe and very filling. I'm going to make it for a large family function this weekend.

I'm going to make it and freeze it as one of my winter soups.

Outstanding. :thup: :thup: Even the picky SO called it a 'keeper'.

I almost posted a separate thread because I did make a few changes: I added a chopped bell pepper, only used one can of Rotels, tossed in a chili pepper from my garden, added half a can of tomato paste just to use it up, and I'm not even sure how much chicken broth I put in - I used homemade and just threw it all in. But this is one of those soups that you could vary the ingredients and it'll still taste awesome.

I just realized I had tomato/beef broth in the freezer and I should have used that! I'll try that next time.

Ally, it should work in the crockpot, but I find anything in the crockpot is going to be way more liquidy than stovetop. I actually let this soup simmer on the stovetop for half an hour or so for it to thicken before I added the cream and cream cheese. I would cut down or maybe even eliminate the chicken broth if you do it in the crock pot. Add some at the end if you think it needs thinned out.

You also lose the sauteed flavour of the onions and beef, but my soups and chili still come out nicely. Just a bit different. Sometimes I prefer it that way - the beef has a smooth texture and it's more tender.

This looks awesome! Thanks for sharing! I think everyone around here will like this.

I made this last evening for my husband and myself. It was excellent. Yes, it is a keeper.