Creamy Taco Soup
Avocados with Walnut-Herb Topping
Ingredients
- 1½ lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp ground cumin
- 1 tsp chili powder
- 1 (8-oz) block cream cheese, cut into small pieces and softened
- 2 (10-oz) cans tomatoes and green chilies, undrained
- 1 (32-oz) carton beef broth
- ½ cup heavy cream
Instructions
- Cook beef, onion, and garlic in a pot over medium-high heat until meat is browned and crumbly; drain and return to pot. Add cumin and chili powder; cook 1 minute.
- Gradually add cream cheese; cook until well blended, stirring constantly. Stir in tomatoes, broth, and heavy cream. Add water until soup reaches desired consistency.
Side Dish Ingredients
- ½ cup walnuts, chopped
- 1 Tbsp chopped fresh basil
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 3 avocados, pitted
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Combine nuts, basil, oil, lemon juice, and salt and pepper to taste. Top avocados with nut mixture. Serve immediately.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
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