Ingredients :
- Chicken Stock or Beef Broth: 3 cups
- Ground Beef: 1 pound (85% lean recommended)
- Cream Cheese: 8 ounces, softened and cut into pieces
- Yellow Onion: 1/2 cup, diced
- Rotel Tomatoes with Green Chilies: 15 ounces (for a mild version, substitute with canned tomatoes)
- Taco Seasoning: 2 tablespoons
- Ranch Seasoning: 1 tablespoon homemade or 2 teaspoons store-bought
- Cilantro: 1 tablespoon, chopped
- Olive Oil: 2 teaspoons
Optional Toppings:
- Diced avocado
- Sour cream
- Shredded cheddar cheese
- Sliced black olives
Instructions :
- In a large Dutch oven or soup pot, add the ground beef and cook over medium heat until browned. Push the browned beef to one side of the pot.
- Add olive oil to the pot, followed by the diced onion. Sauté the onion for a few minutes until it becomes translucent.
- Sprinkle in the taco seasoning and stir to coat the onions and beef. Toast the seasoning for about a minute to enhance its flavors.
- Pour in the Rotel tomatoes with their liquid, scraping up any browned bits from the bottom of the pot. Add the softened cream cheese and ranch seasoning, then stir until the cheese melts and everything is well combined.
- Pour in the chicken or beef stock, stir, and bring the soup to a gentle simmer. Allow it to cook for about 20 minutes or until the soup reaches your desired thickness.
- Stir in the chopped cilantro for a fresh burst of flavor.
- Ladle the soup into bowls and add your favorite toppings—diced avocado, sour cream, shredded cheddar cheese, or black olives—to make the soup even more delicious.
