Monday, December 10, 2012

Creamy Southwestern Taco Soup

This has become a staple in our house.   I have seen it on pinterest and other sites and then Morgan's 4th grade teacher posted it on her Facebook page.  Once we started making it, we haven't stopped.  It's cold here today so I already know what I am making for dinner.  This is quick and easy and you can adjust the heat to your preferences. 

Creamy Southwestern Taco Soup
Makes 8 cups 
  • 1 pound regular ground beef (we use ground venison - could also be done with ground chicken or turkey)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 2 cans tomatoes and green chilies (rotel) (~2 cups) (We use mild for the kid's sake!)
  • 2 cans chicken broth (~3.5 cups) (I use chicken or beef, whatever I have on hand)
  • 1/2 cup heavy cream
  • 1 pkg cream cheese (8 oz) cut into chunks

Brown ground beef with onions and garlic in a soup pot. Add cumin and chili powder and cook a couple minutes before adding tomatoes and green chilies. Bring to a lively simmer before adding in broth and cream. Bring to a rolling boil and add cream cheese and stir occasionally until the cream cheese melts. Serve with fresh cilantro and avocado if desired. (We usually skip this and just dig in.)  You could also serve with a dollop of sour cream.    

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