Mexican Soup Recipe

Ingredients:

  • 1 lb ground beef, browned and drained
  • 2 green onions, chopped
  • 1 can (10 oz) mild Rotel tomatoes with chilies
  • 4 oz cream cheese
  • 1 ½ cups chicken broth
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Tony’s seasoning, to taste

Instructions:

  1. Brown the Meat and Onions:
    In a large pot, brown the ground beef over medium heat, adding the chopped green onions. Once the beef is fully cooked, drain off any excess fat.
  2. Add the Cream Cheese:
    Stir in the cream cheese and cook until it’s fully melted and incorporated.
  3. Add Tomatoes and Broth:
    Pour in the Rotel tomatoes (with the juice) and chicken broth. Stir in the garlic powder, cumin, and Tony’s seasoning to taste.
  4. Simmer:
    Reduce the heat to medium-low and let the soup simmer for 30 minutes to an hour, allowing the flavors to meld together.
  5. Serve:
    Ladle the soup into bowls and enjoy. You can garnish with extra green onions, shredded cheese, or cilantro if desired.

Approximate Nutritional Information (per serving, 4 servings):

  • Calories: ~350-400 kcal
  • Protein: ~20-25g
  • Fat: ~30-35g
  • Carbohydrates: ~6-8g
    • Fiber: ~2g
    • Sugar: ~3g
  • Sodium: ~800-1000mg (depending on broth and seasoning)
  • Cholesterol: ~100-130mg

This soup is rich, creamy, and full of bold flavors with a nice balance of spice!