Creamy Southwestern Taco Soup

Rachael Barney Smith

"This soup is very good, quick and easy to make and has a bit of a kick from the Ro-tel tomatoes. I didn't time it, but I'd guess that this soup only takes about 15 minutes at the most to make. Very low in net carbs."
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45 mins servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through.


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