Creamy Taco Soup

Name: Creamy Taco Soup
Total time: 55
Yield: 8
Ingredients: 2 pounds ground beef; 1 cup diced onion; 2 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1 (8 ounce) package cream cheese, softened and cut into pieces; 4 cups beef broth; 2 (14.5 ounce) cans diced tomatoes, undrained; 1 (7 ounce) can chopped mild green chiles; 0.5 cup heavy cream; 1 teaspoon salt, or to taste

Recipe by SandyR from allrecipes.com

Lunch 55 Mins.

Ingredients

8 servings

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2 pounds ground beef
•

1 cup diced onion
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2 cloves garlic, minced
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1 tablespoon ground cumin
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1 tablespoon chili powder
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1 (8 ounce) package cream cheese, softened and cut into pieces

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4 cups beef broth
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2 (14.5 ounce) cans diced tomatoes, undrained
•

1 (7 ounce) can chopped mild green chiles
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0.5 cup heavy cream
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1 teaspoon salt, or to taste

Instructions

Heat a large soup pot over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot pot until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease if necessary.
Stir in cumin and chili powder and cook for 2 to 3 minutes. Drop cream cheese pieces into the pot; mix well and cook until melted and no white chunks remain. Stir in beef broth, undrained diced tomatoes, green chiles, cream, and salt. Reduce heat to medium and cook until heated through, about 30 minutes, or longer if desired; do not allow to boil or curdling/separation may occur.