Ingredients
Equipment
Method
Brown the beef
- Heat a Dutch oven over medium-high heat. Brown the ground beef, then drain excess fat.
Sauté aromatics and spices
- Add the diced onion and green bell pepper to the pot and sauté for 4 minutes. Stir in the minced garlic and cook for 1 minute.
- Sprinkle in taco seasoning, cumin, smoked paprika, and cayenne and cook for 1 minute. Keep stirring so the spices bloom.
Simmer the soup
- Add Rotel tomatoes, diced tomatoes, and beef broth to the pot and bring to a boil. Simmer for 12 minutes.
Make it creamy
- Reduce the heat to low and add the cream cheese in pieces. Stir until fully melted and smooth.
- Stir in the heavy cream and simmer gently for 5 minutes. Keep the heat low to prevent curdling.
Serve
- Ladle the soup into bowls and top with sour cream and shredded cheddar. Add diced avocado, jalapeños, and cilantro to finish.
Notes
Pro tip: soften the cream cheese before cooking so it melts without lumps, and keep the soup at low heat once dairy is added. Store leftovers in the fridge for up to 4 days; freeze up to 2 months (best reheated gently). For a dairy-light swap, use low-fat cream cheese and half-and-half, noting the soup may be slightly less thick.
