This soup is delicious especialy right now during this not yet spring and not yet quite done with winter weather.

1 pound ground beef

1/2 cup onion, diced

2 garlic cloves, minced

1 TB cumin

1 tsp chili powder

8 ounces neufetchel cream cheese, in block form

1 10-ounce can of diced tomatoes, undrained

4 cups of beef broth

1/2 cup heavy cream


In a large soup pot, brown the ground beef.  Once the meat is brown, drain it, return it to the pot and add in the garlic cloves and onions. Stir those in and then add in your spices–cumin and chili powder. Let the spices soak in while you dice the block of cream cheese. Add the cream cheese to the pot and use the back of a wooden spoon to mash it into the meat.(The cream cheese will stick less to the wood versus if you use a metal spoon) When the cream cheese completely coats the meat, add in the diced tomatoes, the beef broth and heavy cream. Stir well and bring ingredients to a boil.


Now scoop some into individual serving bowls.


It makes 8-1 cup servings and each serving:

303 Calories

21.7g Fat;

11.8g Sat Fat

91.7mg Cholesterol

562.6mg Sodium

7.2g Carb

1.4g Fiber

3.8g Sugars

19.6g Protein


Yes its a little higher on carbs then I like but it is so good.



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