CREAMY TACO SOUP
I tried this recipe for the first time yesterday and I'm already obsessed with it. It's pretty easy, super delicious, and creates very little dishes (a nice bonus).
This is the recipe I followed, but I wanted to show y'all what it looked like as I was making it!
I'll share the ingredient list the original recipe calls for and what I subbed / how I made it.
･ 1 pound ground beef, turkey, chicken, or sub for plant-based ground
･ 1 garlic clove, minced
･ 1 small onion, diced
･ 1 small green bell pepper, diced
･ (1) 10 oz. can of Rotel tomatoes
･ (1) 8 oz. pkg. cream cheese (or 1 cup heavy cream)
･ 1 packet of taco seasoning
･ (1) 14.5. oz. can of beef broth (1.5 cups)
･ salt and pepper to taste
･ 1 tbsp oil of choice for cooking meat and veggies
HOW I MADE IT
･ meat: this time, I used Beyond Beef simply because I wanted to try it. If you've tried their burger patties, it's exactly the same, just a different texture.
･ garlic: I used 1 medium and 2 small cloves
･ onion: I used about 1/3 of a white onion - I didn't want to have too much and also I've never cried more cutting an onion than this moment so I gave up. Anyways, I recommend really any white or yellow-type onion.
･ bell pepper: my store for some reason didn't have green so I used red and it was perfectly fine because what's the difference really
･ cream cheese: I used a bit of regular cream cheese (because I had some left from another recipe) and almost a whole block of light cream cheese, so really, it's probably equal to 1 full block of cream cheese. I chose to use cream cheese simply because I already had some in the fridge and my body doesn't like cream lol
･ taco seasoning: I thought I had some so didn't buy any, but then didn't have any ... so I just used smoked paprika, chilli powder, and a little bit of garlic powder, oregano, red pepper flakes, and salt
･ beef broth: I just used 1 full carton (900 ML = ~30 oz) of broth and about 2 cups of water
･ add oil to a large stock pot or dutch oven; brown beef, pepper, onion, and garlic over medium-high heat, until beef is cooked
･ add Rotel tomatoes, spices, and cream cheese; stir until cream cheese is fully melted and mixed evenly
･ pour in broth and reduce heat to low-medium; simmer for 15-20 minutes or until desired thickness is achieved.
･ top with any of cheese, avocado, sour cream, fresh cilantro, jalapeño, lime, and/or crushed tortilla chips
You can store any leftovers in an air-tight container, in the fridge, for up to 4 days.