Ingredients
Scale
- For the taco seasoning (or use 2 tablespoons premade taco seasoning):
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- For the soup:
- 2 pounds ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz. cream cheese, softened
- 1/2 cup fresh cilantro, chopped
- 2 – 10 oz. cans Rotel with green chiles
- 4 cups beef broth
- optional toppings (shredded cheese, jalapeno, and avocado)
Instructions
- Mix the seasonings together in a small bowl to make the taco seasoning blend. Alternatively, you can use 2 tablespoons of premade taco seasoning in this recipe.
- In a skillet on the stove, crumble and cook ground beef, diced onion, and garlic over medium heat. Drain the grease. Place the pan with the meat mixture back on the stovetop.
- Reduce heat level to low. Add the taco seasoning to the meat mixture and stir. Add the cream cheese and stir to melt.
- Transfer the mixture from the pan to a slow cooker. Add the cilantro, Rotel, and beef broth, and stir to combine. Close the lid and set the slow cooker on low for 4 hours, or on high for 2 hours.
- Serve with your choice of toppings. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave.
- For extra spice, add diced jalapeños or a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg