You can easily make this taco soup a day or two in advance. Low in calories, satiates well. One of my favorite soups.
It is easy to adjust how strong you want the taste to be. Taste while you make, that way you are getting the taste and the strength that is right for you. Served with little crushed tortilla chips as a topping.
What you need:
500 g minced meat (optional meat type)
1 onion
2 cloves garlic
1 tablespoon cumin
1 teaspoon chili powder
200 g cream cheese
2 cans Rotel
1/2 l meat broth
1.25 dl heavy cream
And this is how it's done:
Fry the minced meat, add 2 cloves garlic, 1/2 onion and the spice
2. In a saucepan, pour in the finished minced meat, then mix in the cream cheese. Stir until all the cream cheese is mixed with the minced meat.
A small tip is to use a wooden spoon, as the cream cheese does not stick to it as much as other materials.
3. Add 2 cans of chopped tomato, 1/2 l with broth/kraft, and 1.25 dl with whipped cream, and bring to a boil
Serve and enjoy.