Low Carb Creamy Turkey Taco Soup

Found this awesome recipe from another low carb blogger. I thought I would share with you all. Enjoy!!! Creamy Turkey Taco Soup This soup is creamy and delicious. I forgot to get a picture of it still in the crock pot after cooking it for 7 hours.  In the above pictures you can see the chunks of cream cheese.  But all the ingredients will come together during the slow cooking process and the end result is a perfectly creamy consistency. This is a great make ahead because it is even better when reheated the next day.  You can substantially lower the carb count in this recipe by simply omitting the black beans.  Enjoy! INGREDIENTS 20 oz. Lean Ground Turkey 28 oz. Beef Broth 1 cup - Heavy Cream 8 oz. Cream Cheese - Softened 3/4 cup Sweet Onion - Diced 3 Cloves Garlic - Minced 1 - 15 oz. can Black Beans - Drained 1 - 14.5 oz. can Mexican Seasoned Stewed Tomatoes 1 - 10 oz. can Rotel 2 Tbs. Cumin 1 tsp. Chili Powder 1 1/2 tsp. Sea Salt (2 Tbs. Peace and Love) DIRECTIONS Heat crock pot on low setting.  Add black beans, stewed tomatoes (undrained), Rotel (undrained), beef broth, and garlic - Cover In large saute pan over medium-high heat, combine ground turkey, onion, cumin, chili powder, and sea salt.  Saute until turkey is cooked through - About 15 minutes.  Reduce heat to low, add cream cheese to pan and mix until completely combined with turkey mixture. Add turkey mixture, and heavy cream to crock pot.  Stir until all ingredients are well incorporated.  Cover and cook on low for 6-8 hours.