2 pounds 80/20 ground beef
1 yellow onion, diced
1 8-ounce package softened cream cheese
3 cloves garlic, minced
2 cans, 10 ounces each, chopped tomatoes
2 cans, 10 ounces each, low-sodium beef broth
1/2 cup heavy cream
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons olive oil
1 tablespoon white sugar
1 jalapeño pepper, small diced (optional)
Kosher salt and freshly ground black pepper
In a large, heavy-bottom pot, heat olive oil over medium-high heat.
Add the ground beef to the pot, and cook until browned. Remove the cooked meat from the pot to drain, and add back to the pot.
Add the garlic, onions, jalapeño (optional), cumin and chili powder to the pot. Sauté until the onions are translucent and the spices fully coat the beef.
Add the cream cheese to the pot. Stir until cream cheese is melted and the beef is coated.
At the same time, add the beef broth, chopped tomatoes, heavy cream and sugar to the pot. Stir to fully combine, and reduce heat to medium-low.
Allow the soup to simmer until the desired consistency is reached and small bubbles appear around the edges of the pot, about 10 minutes.
Remove from the heat, and season with salt and pepper to taste.
Serve hot in individual bowls. Garnish with sliced avocado, crushed tortilla chips or sliced green onion.
Pro-tip: Not feeling the beef? This recipe would also work perfectly with cubed or shredded chicken.
Pro-tip: If you're feeling extra cheesy, add 1/2 cup of shredded sharp cheddar cheese to the soup before taking it off the heat.