Ingredients30 m servings 288
- Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.
- Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes. Stir in broth, diced tomatoes, heavy cream, and salt. Cook until heated through, about 10 minutes more.
Per Serving: 288 calories; 24 5.4 13.4 85 1310 Full nutrition
ReviewsRead all reviews 5
I agree with the others. A little on the thin side but was very good and I would make it again. I used chicken brother instead of beef.
I have a very picky eater, so I pureed the tomatoes. She loved it! Only drawback was the consistency. It's very thin...going to try to figure out a way to thicken it up next time!
The flavor was fine, but it could be a little richer in taste. I thought this would be a creamier soup, but it was very liquid-y; however the family ate & liked it. I followed the recipe to a...