soupWell with the cold weather it seems like soup is a go to option for a meal. I found this recipe last week on and it’s really good. I didn’t do a very good job of draining the meat so there was a “grease-like” layer to it but since it’s just me I didn’t care! I also didn’t buy any cumin so I don’t know how that will effect the flavor of the soup. I was able to enjoy several meals from this one pot of soup. One night I took a low carb wrap and heated it up in the microwave to make it crispy. I was pleasantly suprised when it worked. The soup is nice and thick. I will be making this again!


1 pound ground beef

2 3/4 ounces onion, chopped,

1/2 cup 2 cloves garlic, minced

1 tablespoon cumin

1 teaspoon chili powder

8 ounces cream cheese, softened

2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies) **If you aren’t a fan of spicier food then I’d stick to 1 can.

2 14.5-ounce cans beef broth

1/2 cup heavy cream

2 teaspoons salt, or to taste

In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through.

Makes 8 cups or 6-8 servings Freezing not recommended

Per 1/6 Recipe: 361 Calories; 29g Fat; 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

Per 1/8 Recipe: 271 Calories; 22g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs