Lo-carb taco soup

1 lb. ground beef
1 onion
2 garlic cloves
1 tablespoon cumin
1 teaspoon chili powder
8 oz fat-free cream cheese
2-10 oz cans of rotel
2 can beef broth
1/2 cup heavy cream
1 can black beans

First, you’ll want to brown one pound of ground beef, or ground turkey if you prefer. You can cook the meat in a separate skillet or the large pot you will need for the soup. Once the meat is brown, drain it and add in two minced garlic cloves and half a cup of onions. Stir those in and then add in your spices–one tablespoon of cumin and one teaspoon of chili powder. Let the spices soak in while you dice up an eight ounce block of cream cheese. Add in the cream cheese and use the back of a wooden spoon to mash it into the meat. You can use a metal or plastic spoon, but the cream cheese will not stick to the wooden spoon as much.
When the cream cheese completely coats the meat, add in two cans of Rotel, two cans of beef broth and half a cup of heavy cream. Stir well and bring ingredients to a boil. Salt can be added to taste, but as much as I love salt, I thought this was perfect as it is. Other great taco ingredients can also be served with it–cheese or a dollop of sour cream. This is a low carb treat, but you can always add in tortilla chips for a little starch!

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user LILLIL1234.