Low-Carb Tex Mexican Soup

tex-soup

Oh. my. gosh. I couldn’t stop eating this soup today. I made a batch for my niece and her family and it was so yummy I came right home to make a pot for my family this evening! (And, yes, I realize it looks like queso.) #hugehit #speedymeal

Low-Carb Tex Mexican Soup

2 lbs. lean ground beef, browned and fats drained well
16 oz. cream cheese, softened (I used one thired less fat cream cheese)
1 Tbs. each chili powder and ground cumin
1 tsp. each onion and garlic powder
1 can tomatoes and diced green chilies, with juice
4 cups chicken broth

Place cream cheese into greased slow cooker set on high. When cream cheese is softened, stir in spices, ground beef and tomatoes; combine well, then stir in chicken broth. Reduce heat to low and cook for 1-2 hours.

Now You’re Cookin’
Chef Alli

 

2 thoughts on “Low-Carb Tex Mexican Soup

    • >Hi Lelia! I am resurfacing in Blogland and am so happy to visit you today. I have missed you. Your story about Gene and all our teenage fantasies gave me a warm LOL this morning. I am a nurse and am well familiar with the odd things that surface in peo#el&p8217;s consciousness in response to anesthesia. Thanks for the walk down Memory Lane. How’s that nail-biting thing going these days?

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