Low-Carb Tex-Mex 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!
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!
- Carbohydrate 18.46152 g
- Cholesterol 4178.96 mg
- Fat 894.25664 g
- Fiber 0 g
- Protein 939.53848 g
- Saturated Fat 298.985845333333 g
- Serving Size 1 1 recipe (5360g)
- Sodium 4890.72266666667 mg
- Sugar 18.46152 g
- Trans Fat 84.9909093333332 g
- Calories 12101 calories
Step-by-step
- 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.
How does one balance a dish built entirely on heavy beef, cream cheese, and savory broth without introducing forbidden starches? Rich, high-fat soups require sharp, acidic contrasts to cut through the dense mouthfeel left by dairy fats and rendered proteins. Acidic elements like a crisp radish slaw dressed simply in fresh lime juice and cilantro will pierce the richness that accumulates on the palate after more than a few spoonfuls. Cruciferous options such as roasted jicama sticks dusted with chili powder offer physical crunch where traditional tortilla chips are absent.
Softening the 16 ounces of cream cheese directly in a slow cooker set to high requires careful attention to prevent scorching along the ceramic edges before the broth is added. When substituting low-fat cream cheese for full-fat blocks, expect a slightly thinner final viscosity because lower fat percentages contain higher moisture contents that release during heating. Whisking the chili powder, cumin, onion powder, and garlic powder directly into the softened dairy before pouring in the four cups of chicken broth guarantees even spice distribution without clumping. Simmering the mixture on low for one to two hours melds the beef proteins and canned tomatoes completely, yielding a homogenous base that holds heat efficiently in ceramic bowls.
