Beazell's Cook Book

Low Carb Creamy Taco Soup

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Low Carb Creamy Taco Soup  




1 pound ground beef

1/2 cup onion, chopped

2 cloves garlic, minced

1 tablespoon cumin

1 teaspoon chili powder

8 ounces cream cheese, softened

2 (10-ounce) cans Rotel tomatoes, undrained

2 (14 1/2-ounce) cans beef broth

1/2 cup heavy cream

2 teaspoons Beazell's Cajun Seasoning, or to taste



In a large soup pot, brown the ground beef with the onion, garlic and Beazell's Cajun Seasoning; drain off the grease. Add the cumin and chili powder and cook a couple of minutes. Drop the cream cheese into the meat. Smash the cream cheese into the meat mixture with the back of a spoon until thoroughly mixed. Stir in remaining ingredients and heat thoroughly.


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