I love all things Mexican…well, American-ized Mexican 🙂 And this taco soup is yummy – it reminds me a queso dip, but in soup form, which is a good thing in my book. I found it to be pretty darn spicy (and I used MILD Rotel tomatoes) but I am a wimp with spice.
And also, I know it’s August and I’m posting a soup recipe, but people, it’s been in the 60s overnight. Unseasonably cold weather + football season upon us = soup for dinner.
1 lb of ground beef
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon of cumin
1 teaspoon of chili powder
8 ounces of cream cheese
2 10 ounce cans of Rotel tomatoes
1 can of beef broth
3/4 – 1 cup of heavy cream
Brown your ground beef and drain off the excess fat. Add in the minced garlic and onion and cook until the onion is clear. Add in your spices (cumin & chili powder) and let cook at minute. In the meantime, cube your softened cream chess. Add the cream cheese to the meat mixture and combine until the cream cheese has melted.
Once the cream cheese completely coats the meat mixture, add your 2 cans of Rotel, 1 can of beef broth, and 3/4-1 cup of heavy cream (depending on how creamy you like it). Stir well, bring to a slow boil, and you’re done!