Ingredients
2 pounds ground beef or turkey
1/2 cup green bell pepper, finely chopped
1 jalapeño, seeded and finely chopped
1 (10 ounce) can tomatoes with green chilies, undrained
5 cups beef broth (One 32 ounce carton beef broth + 1 cup)
1 (7 ounce) can tomato paste
2 ( 4 ounce) cans diced green chilies
1 package taco seasoning
4 ounces room temp cream cheese, cut into small pieces
1/4 cup cream
Instructions
Brown the meat over medium heat in a medium size sauce pot or dutch oven. Drain off any grease
Add the peppers, undrained tomatoes, beef broth, tomato paste, green chilies, taco seasoning and stir well.
Allow chili to simmer over medium low heat uncovered for approximately 20 minutes until the tomato juice has reduced and thickened.
Stir in the cream cheese and cream just before serving.
Brown the meat as directed, drain off any grease and transfer to a slow cooker.
Add the peppers, undrained tomatoes, beef broth, tomato paste, green chilies, taco seasoning and stir well.
Cook on low for 6-8 hours.
Just before serving add the cream cheese and cream, stir until dissolved.
Notes
*Cream cheese: Make sure the cream cheese is room temp so it melts smoothly into the soup and does not curdle.
Nutrition Information:
YIELD: 8 SERVING SIZE: 1.5 cups
Amount Per Serving: CALORIES: 279TOTAL FAT: 15.8gCHOLESTEROL: 93.9mgSODIUM: 466mgCARBOHYDRATES: 6.9gNET CARBOHYDRATES: 5.3gFIBER: 1.6gSUGAR: 4.5gPROTEIN: 49.8g
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