Low Carb Mexican Soup

Instructions:

1. In a large pot, brown the ground beef with the onion and celery until the beef is cooked through. Drain excess fat if necessary.
2. Stir in the taco seasoning, cumin, chili powder, salt, and pepper, coating the beef and vegetables evenly.
3. Add the Rotel and beef broth. Bring the mixture to a gentle simmer and cook for about 10 minutes.
4. Add the softened cream cheese, stirring patiently until it melts completely and blends into the broth.
5. Pour in the heavy cream and let the soup simmer for an additional 5 minutes until smooth and creamy.
6. Ladle the soup into bowls and garnish with fresh cilantro or parsley.

Variations

• Replace ground beef with ground turkey for a lighter option.
• Add diced zucchini or bell peppers to increase the vegetable content while keeping carbs low.
• Use chipotle powder instead of chili powder for a smoky profile.
• Stir in a handful of shredded cheese for a thicker, richer soup.

Tips

• Ensure the cream cheese is softened to prevent lumps when blending.
• Simmer gently after adding dairy to avoid curdling.
• Adjust spice levels by increasing or reducing taco seasoning or adding jalapeños.
• For a thicker soup, simmer uncovered for a few extra minutes before serving.