Low carb Mexican Soup

"Low Carb Mexican Soup is a delicious and hearty dish that combines the bold flavors of Mexican cuisine with a low-carb twist."

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Course: Main Course

Cuisine: American

Keyword: soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Ingredients

1 pound ground beef browned and drained
2 green onions chopped
1 can of mild Rotel tomatoes with chilies
4 oz of cream cheese
1 and 1/2 cups of chicken broth
1 tsp garlic powder cumin
Tony’s seasoning

Instructions

Begin by browning the ground meat along with the onions in a pan. Once the meat is browned, drain any excess fat from the pan.
Add the cream cheese to the browned meat and stir until the cream cheese has completely melted and is well incorporated.
Next, introduce the Rotel tomatoes and chicken broth to the mixture. Stir everything together.
Cook the mixture over medium-low heat for approximately 30 minutes to an hour, allowing the flavors to meld and the soup to thicken to your desired consistency.

Notes

Cream Cheese Integration: Whisk the cream cheese into the soup until it's fully melted and incorporated for a creamy texture.
Seasoning Balance: Adjust the seasonings like garlic powder, cumin, and Tony's seasoning to suit your preferred level of spiciness and flavor.
Toppings Creativity: Encourage your guests to get creative with toppings to customize their bowls according to their tastes.