Oh. my. gosh. I couldn’t stop eating this Low Carb Tex Mexican soup today. I made a batch for my niece and her family and it was so yummy I came right home to make a pot for my family this evening! (And, yes, I realize it looks like queso, but that’s A-okay in my book!) #hugehit #speedymeal
Low-Carb Tex Mexican Soup
I love making easy meals for my family and this is the perfect, easy low-carb soup recipe! There are only four main ingredients in this Low Cab Tex Mexican Soup, ground beef, cream cheese, a can of tomatoes and diced green chilies, chicken broth, and a few seasonings. I always have these ingredients on hand, so this is our perfect go-to meal when the weather cools down.
This soup is one of my favorites because it is very creamy and satisfying. BDP and the boys like it because it has the hamburger and so much flavor! When they work hard on the ranch they have a strong preference for hearty recipes with meat. I love that it the recipe goes together so easily and gives me more time in my day to do other things.
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The slow cooker makes my life in the kitchen so much easier! This recipe is the perfect example of being able to mix everything up and just come back later to enjoy it when our schedule allows. Because we live on a farm, it’s hard to know exactly when the guys will get inside for dinner, so we rely on our slow cooker a lot for keeping meals warm and ready to go. You just never know when a cow or calf will need extra attention and dinner simply has to wait. We also enjoy this hearty soup as well: Tex Mex Corn Chowder.
Did you realize you can also make this Tex Mexican Low-Carb Soup in Your Instant Pot?
As you know, I also adore my Instant Pot for many reasons. You could easily make this Low-Carb Tex Mexican Soup in your Instant Pot (aka electric pressure cooker). The great thing about cooking with an electric pressure cooker is that you can use the saute setting and brown your meats (in this case it would be the ground beef) right in the pot…..something you can’t do with a slow cooker, sadly. The saute setting lets you use your Instant Pot just like a burner, so once you’ve browned your ground beef in this recipe, you’d drain the fats, then add the remaining ingredients and just let the soup simmer a bit before serving it. (And, in case you’re wondering, you wouldn’t actually pressurize this soup in the Instant Pot since it’s cream-based, but you don’t need to any way!)
Low-Carb Tex Mexican Soup
Oh. my. gosh. I couldn't stop eating this soup today. I made a batch for my niece and her family and it was so yummy I came right home to make a pot for my family this evening! (And, yes, I realize it looks like queso, but that's A-okay in my book!) #hugehit #speedymeal
- 2 lbs. lean ground beef, browned and fats drained
- 16 oz. cream cheese, softened (I used low fat cream cheese)
- 1 Tbs. each chili powder and ground cumin
- 1 tsp. each onion and garlic powder
- 1 can tomatoes and diced green chilies, with juice
- 4 cups chicken broth
Place cream cheese into greased slow cooker set on high. When cream cheese is softened, stir in spices, ground beef and tomatoes; combine well, then stir in chicken broth. Reduce heat to low and cook for 1-2 hours.
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