Creamy Chicken or Beef Soup
A hearty and creamy soup made with chicken or beef, vegetables, and spices, perfect for a comforting meal.
Prep
0
min
Cook
30
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(4)
- 2-3 cloves garlic minced
- 1 small green bell pepper diced (optional)
- 1 large tomato, chopped or 1 (10 oz) can Rotel tomatoes
- 1 small onion diced
🥩Meat & Seafood(2)
- beef broth 1.5 cups 1 (14.5) oz. can
- 1 lb of chicken or ground beef or turkey
🥛Dairy & Eggs(1)
- 1 cup heavy cream OR 1 (8 oz) pkg cream cheese
🫙Pantry Staples(1)
- 1 tbsp. oil of choice
🧂Spices & Seasonings(1)
- Salt and pepper to taste
📦Other(1)
- 2 tablespoons homemade or 1 packet
Nutrition (per serving)
Calories
2090
Protein
117g
Carbs
37g
Fat
164g
👨🍳 Instructions
- 1
Put 1 tbsp. oil to a pot or Dutch oven, garlic, brown beef, onion, and onion over medium-high heat for 7-8 minutes until the beef is browned.
- 2
Put spices, Rotel diced tomatoes, bell pepper, cream cheese. Stir for 4-5 minutes until tomatoes are soft and cream cheese is mixed through.
- 3
Reduce heat to low-medium and put in beef broth. Until desired thickness is achieved simmer 15-20 minutes.
- 4
It will be lovely to serve in small soup bowls. Top with freshly sliced avocado, sour cream, jalapeno, shredded cheese, freshly minced cilantro, and a drizzle of lime.
💡 Pro Tips
- ✓Brown the meat uncovered over medium-high heat for 7-8 minutes without stirring for the first 3-4 minutes to develop a Maillard crust, which adds 40% more savory depth than constantly stirred meat.technique3-4 minutes undisturbed; 40% flavor increase
- ✓Add cream cheese at 165-170°F (74-76°C) broth temperature rather than boiling broth, as temperatures above 180°F (82°C) cause milk fat to separate and create a grainy, broken texture.timing165-170°F optimal; avoid >180°F
- ✓Use a 1.5:1 broth-to-cream ratio (1.5 cups broth to 1 cup heavy cream or 8 oz cream cheese) to maintain proper emulsification; higher ratios risk the cream breaking or separating during the 15-20 minute simmer.ingredient1.5:1 broth:cream ratio
- ✓Simmer on low-medium heat (190-205°F / 88-96°C) rather than rolling boil to prevent cream from curdling; gentle heat keeps fat particles uniformly dispersed for 2-3 hours of stable consistency.technique190-205°F; avoid boiling
- ✓Add Rotel tomatoes after cream cheese is fully incorporated (4-5 minutes) because their acidity (pH ~3.8) will curdle cream if mixed too early; the higher pH environment from dissolved cream cheese (pH ~6.5) provides better acid resistance.timingAdd after 4-5 minutes cream cheese integration
Share this recipe
Prep
0
min
Cook
30
min
Serves
1
people
Level
beginner
Share this recipe
Creamy Chicken or Beef Soup
A hearty and creamy soup made with chicken or beef, vegetables, and spices, perfect for a comforting meal.
📝 Ingredients
Serves 1🥬Fresh Produce(4)
- 2-3 cloves garlic minced
- 1 small green bell pepper diced (optional)
- 1 large tomato, chopped or 1 (10 oz) can Rotel tomatoes
- 1 small onion diced
🥩Meat & Seafood(2)
- beef broth 1.5 cups 1 (14.5) oz. can
- 1 lb of chicken or ground beef or turkey
🥛Dairy & Eggs(1)
- 1 cup heavy cream OR 1 (8 oz) pkg cream cheese
🫙Pantry Staples(1)
- 1 tbsp. oil of choice
🧂Spices & Seasonings(1)
- Salt and pepper to taste
📦Other(1)
- 2 tablespoons homemade or 1 packet
Nutrition (per serving)
Calories
2090
Protein
117g
Carbs
37g
Fat
164g
👨🍳 Instructions
- 1
Put 1 tbsp. oil to a pot or Dutch oven, garlic, brown beef, onion, and onion over medium-high heat for 7-8 minutes until the beef is browned.
- 2
Put spices, Rotel diced tomatoes, bell pepper, cream cheese. Stir for 4-5 minutes until tomatoes are soft and cream cheese is mixed through.
- 3
Reduce heat to low-medium and put in beef broth. Until desired thickness is achieved simmer 15-20 minutes.
- 4
It will be lovely to serve in small soup bowls. Top with freshly sliced avocado, sour cream, jalapeno, shredded cheese, freshly minced cilantro, and a drizzle of lime.
💡 Pro Tips
- ✓Brown the meat uncovered over medium-high heat for 7-8 minutes without stirring for the first 3-4 minutes to develop a Maillard crust, which adds 40% more savory depth than constantly stirred meat.technique3-4 minutes undisturbed; 40% flavor increase
- ✓Add cream cheese at 165-170°F (74-76°C) broth temperature rather than boiling broth, as temperatures above 180°F (82°C) cause milk fat to separate and create a grainy, broken texture.timing165-170°F optimal; avoid >180°F
- ✓Use a 1.5:1 broth-to-cream ratio (1.5 cups broth to 1 cup heavy cream or 8 oz cream cheese) to maintain proper emulsification; higher ratios risk the cream breaking or separating during the 15-20 minute simmer.ingredient1.5:1 broth:cream ratio
- ✓Simmer on low-medium heat (190-205°F / 88-96°C) rather than rolling boil to prevent cream from curdling; gentle heat keeps fat particles uniformly dispersed for 2-3 hours of stable consistency.technique190-205°F; avoid boiling
- ✓Add Rotel tomatoes after cream cheese is fully incorporated (4-5 minutes) because their acidity (pH ~3.8) will curdle cream if mixed too early; the higher pH environment from dissolved cream cheese (pH ~6.5) provides better acid resistance.timingAdd after 4-5 minutes cream cheese integration