Ingredients:
3 cups chicken stock or beef
1 pound ground beef I use 85%
8 ounces cream cheese softened and cut into pieces
½ cup yellow onion diced
15 ounces Rotel tomatoes original, with green chilies
2 tablespoons taco seasoning
1 tablespoon homemade ranch seasoning or 2 teaspoons store bought
1 tablespoon cilantro chopped
2 teaspoons olive oil
Optional Toppings:
diced avocado
sour cream
shredded cheddar cheese
sliced black olives
Instructions:
Add the ground beef to a dutch oven or pot and heat to medium. Brown the ground beef, then push to the side once browned.
Add in the olive oil and onion, then sauté for a few minutes, or until the onion is translucent. Pour in the taco seasoning and allow to toast for about a minute, while stirring.
Stir in the Rotel with the liquid and scrape up any brown bits on the bottom of the pan. Add in the cream cheese, ranch seasoning and chicken stock, then stir until well combined.
Allow the soup to simmer for 20 minutes or until thickened to your liking. Add in the chopped cilantro and serve with your choice of garnish over the top.
