Creamy Taco Soup



  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 coves garlic, minced
  • 1 Tbs cumin
  • 1 tsp chili powder
  • 8 ounces cream cheese, softened
  • 2 – 10-ounce cans Ro-tel tomatoes, undrained (with green chilies)
  • 2 – 14.5-ounce cans beef broth
  • 1/2 cup heavy cream
  • salt 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