Taco Soup

Instructions

1. In a skillet, brown the hamburger and chopped onion together until fully cooked. Drain any excess fat.
2. Add the cream cheese to the pot and melt it slowly.
3. Stir in the Rotel tomatoes, chicken broth (or stock), garlic powder, and taco seasoning.
4. Mix everything together until well combined.
5. Simmer the soup gently for about 30 minutes, stirring occasionally.
6. To serve, ladle into bowls and top with shredded cheddar cheese and a dollop of sour cream. Enjoy!

Notes

• You can make this recipe in a Dutch oven, stockpot, or slow cooker.
• For extra heat, use spicy Rotel tomatoes or add jalapeños.
• Leftovers taste even better the next day as flavors blend.