Low Carb Mexican Soup

Baby it’s COLD outside! Who loves soup?!? This is my friend Jessica’s recipe and it looks amazing!

Low Carb Mexican Soup

INGREDIENTS:

• 1 pound ground beef browned and drained

• 2 green onions chopped

• 1 can of mild Rotel tomatoes with chilies

• 4 oz. of cream cheese

• 1 and 1/2 cups of chicken broth

• 1 tsp garlic powder, cumin

• Tony's seasoning

INSTRUCTIONS:

1. Brown ground meat with the onions and drain.

2. Add cream cheese and stir till melted.

3. Then add Rotel tomatoes and chicken broth.

4. Cook on medium low for about 30 minutes to an hour.

That easy!

Enjoy!

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