Low Carb Taco Soup

I love this time of year. I love crisp days, warm fires and yummo soups! I love the cozy feeling of cuddling on the couch with a blanket and my Baby Love. Last April I completely cut out gluten and started a low carb high fat way of eating. I've lost 50 lbs and cured many of the ailments I was experiencing. Anyhoo, this low carb taco soup is a serious contender for the "Yummiest Soup of the Season or Ever!" award. 

What's great about it is that the family will never know it's low carb cause it just plain delish! My family eats it with corn tortilla chips and they love it!

TACO SOUP 

INGREDIENTS 

1 lb of ground beef

1 small onion, finely chopped

2 garlic cloves, minced

1 tablespoon of cumin

1 teaspoon of chili powder

8 ounces of cream cheese

2 10 ounce cans of Rotel tomatoes (I only added 1 can of tomatoes to try to cut back on the carbs)

1 can of beef broth

3/4 – 1 cup of heavy cream (I added only 1/2 C and it was still creamy)

DIRECTIONS

1. Brown your meat and drain fat

2. Add in garlic and onion and cook till onions are translucent

3. Add in spices and mix well.

4. With the back of a wooden spoon mix or smush in the cream cheese until incorporated. 

5. Add, tomatoes, broth and heavy cream and simmer for 5 minutes. 

6. Enjoy with some chips (if your not low carb) and family!

*The soup may seem a bit thin but it's thickens after a few minutes. 

Makes 8 cups or 6-8 servings

Freezing not recommended

NUTRITIONAL INFORMATION

Per 1/6 Recipe: 361 Calories; 29g Fat; 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

Per 1/8 Recipe: 271 Calories; 22g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

For more great low carb recipes check out Linda's Low Carb Menus and Recipes








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