Oh. my. gosh. I could not stop eating this creamy and luscious Low Carb Tex Mexican Soup! Warm and comforting, it's made with ground beef for a quick and easy weeknight meal, made right in your slow cooker, Instant Pot OR on the stove top in a sauce pan - I love all the options! We love how satisfying this low-carb soup is and enjoy all the spicy Mexican flavors, too.
16oz.cream cheese, softened (I used low fat cream cheese)
1Tbs.each chili powder and ground cumin
1tsp.each onion and garlic powder
1can tomatoes and diced green chilies, with juice
4cupschicken broth
1 tsp. chipotle sauce or minced chipotles in adobo, optional
Instructions
Instant Pot Method
Using the saute setting on the Instant Pot (or any electric pressure cooker), add the ground beef and cook throughout, crumbling the meat as it cooks. When the beef is fully cooked, drain any fats that have accumulated, then add the remaining ingredients (still using the saute setting), stirring occasionally to cook and combine all the ingredients until the soup is smooth and creamy . When the soup is hot throughout, serve at once.
Slow Cooker Method
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.
Stove Top Method
Using a sauce pan over medium high heat, add the ground beef and cook throughout, crumbling the meat as it cooks. When the beef is fully cooked, drain any fats that have accumulated. Using medium heat now, add the remaining ingredients, stirring occasionally to cook and combine all the ingredients until the soup is smooth and creamy. When the soup is hot throughout, serve at once.
Notes
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.