Creamy Southwestern Taco Soup

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Chili powder

  Spices

  1 tsp or 3g

• Cream cheese

  Low fat

  8 oz or 227g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 ¼ cup or 540g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Salt

  Table

  2 tsp or 12g

• Beef stock

  Soup, home-prepared

  3 ¾ cup or 900g

Directions

1. In a large soup pot, brown the ground beef with the onion and garlic over medium heat for about 12 minutes. Drain excess fat.
2. Add the cumin and chili powder, cooking for an additional 2-3 minutes until fragrant.
3. Add the diced cream cheese to the pot, mashing it into the meat mixture until fully incorporated.
4. Stir in the tomatoes, heavy cream, salt, and beef stock. Heat through until the soup is hot and well combined.

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