Who doesn’t love queso dip, poured over a big hot plate of beefy nachos? Everyone! But unfortunately, we don’t really care for all those carbs! Luckily, I have come up with a very tasty alternative that I think is just as good, if not slightly better, than the original. Next time, I’m going to try it with shredded chicken. Other meat substitutions are chorizo, or shredded pork.
Low-Carb Beef Nacho Soup
- 1 pound ground beef
- 2 cans beef broth (or five cups water and 4 beef bullion cubes)
- 8oz. Cream cheese, softened
- 8oz. cheddar cheese, shredded
- 1/2 cup heavy cream
- 1 medium onion, finely diced
- 1 small can mild green chiles
- 1 TBSP chili powder
- 1 tsp cumin powder
- 2 tsp garlic powder
- Salt to taste
Brown ground beef, drain, and add to soup pot. Add beef broth (or recostituted beef bullion with five cups water) to beef in soup pot, and turn on heat to medium. Saute onion in skillet until translucent, add to soup mixture. Add softened cream cheese to soup mixture and whisk until incorporated (until any traces of white are gone). Add remainder of ingredients and simmer for 15-20 minutes.
Serve with jalapenos, shredded cheese, and/or avocado/guacamole. Enjoy!
Nutritional Info:
Per Serving (1 cup): 340 calories; 26g fat; 17g protein; 4g net carbs