This is the one I've made quite a few times and really like. See my notes at the bottom on how I've tweeked it to make it healthier (partly to lower the fat content):
Southwestern Taco Soup
1 pound ground beef
1/2 cup onion, chopped,
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder
2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies)
2 cans beef broth
1/2 cup heavy cream
8 ounces cream cheese, cubed
Salt – to taste
In a large soup pot, brown the beef with the onion and garlic; drain. Add spices and cook a couple minutes before adding the tomatoes, broth and cream. Bring to a rolling boil and gradually add the cream cheese, stirring until completely melted and smooth. Season with salt, to taste.
Makes 8 1-cup servings.
NUTRITION:
Per Serving: 271 Calories; 22g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
My notes:
I use 93% lean ground beef
I'm a wimp when it comes to spicy/hot food so I use a couple cans of regular chopped or crushed tomatoes - usually ones that are roasted. I think the Ro-tel ones are too spicy
I use low-soduim beef stock (stock has a richer flavor than broth)
I use the Neufchatel Cheese
I use fat-free half-n-half instead of heavy cream
Enjoy! | 
