I had a hankerin’ for a cheezy soup, something that had a Latin flair. I looked around at recipes and decided I needed to make my own. So, if it’s cold outside, this is a pretty tasty way to warm up.
What you’ll need:
- 1 lb ground beef
- 1 cup chopped onion
- 8 oz chorizo sausage
- 4 cloves garlic, minced
- 4 tsp ground cumin
- 2 tsp chili powder
- 2 8 oz packages of cream cheese, softened
- 32 oz beef broth
- 2 10 oz cans of diced tomatoes, I use Rotel Chipotle
- 1 cup heavy cream
- 8 oz sharp cheddar cheese
- salt to taste
Got all the stuff? Are you sure? You’d better double check. Okay, now?
- In a skillet over medium-high heat, cook up the beef, chorizo, onions and garlic until the beef is browned through. Remove the skillet from heat and transfer the ground beef to a soup pot using a slotted spoon and draining the grease (a little can make the trip, more fat = more flavor).
- in the soup pot, add in the spices and cook the mixture some more over medium-high heat, about another 2 minutes.
- Now, in pieces, drop in the cream cheese and use a utensil to smash up the chunks and combine the cheese with the meat and no big white chunks remain. Should take around 3 minutes.
- Okay, stir in the broth, tomatoes, and cream and heat through. When hot again, add in the cheddar cheese a little bit at a time and let it melt into the broth.
- Taste the soup, adjust the salt to your taste, and serve.
This was pretty quick and easy and makes about 6 – 8 servings. I doubt it would freeze well, so I’d make it when you’re willing to have the leftovers in the next day or two.