Low Carb Mexican Soup

Low Carb Mexican Soup


  • 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


    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.\
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