Ingredients:
- 1 tbsp olive oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef or shredded chicken
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp oregano
- Salt & pepper to taste
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 3 cups beef or chicken broth (low sodium)
- ¼ cup tomato paste (optional for richness)
- 1 cup chopped zucchini or bell peppers (optional)
- ½ cup heavy cream or 4 oz cream cheese (for creamy version)
- ½ cup shredded cheddar or Mexican blend cheese (for topping)
- Optional: avocado, sour cream, fresh cilantro, jalapeños, lime wedges
🔥 Instructions:
- Sauté the aromatics:
Heat oil in a pot over medium heat. Add onion and cook 2–3 minutes. Stir in garlic until fragrant.
- Cook the protein:
Add ground beef or shredded chicken. Brown the meat (drain if needed), then add all spices.
- Build the soup:
Stir in diced tomatoes, broth, and tomato paste. Add optional veggies if using. Simmer for 15–20 minutes.
- Cream it up (optional):
Stir in cream or cream cheese until melted and smooth for a creamy texture.
- Serve hot:
Ladle into bowls, top with cheese and your favorite toppings!
🧀 Tips:
- For extra spice: Add cayenne or hot sauce.
- For thickness: Simmer longer or blend a small portion of the soup.
- Make it a full meal by adding cauliflower rice!
