30-Minute Creamy Tex-Mex Soup Recipe

• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 Tbsp. Extra virgin olive oil

1 medium yellow onion, chopped

2 garlic cloves, chopped

1 1/2 lb. lean ground beef

1 large yellow or red bell pepper

1 Tbsp. GF chilli powder

2 tsp. GF ground cumin

1 tsp. GF oregano

1/2 tsp. GF ground black pepper

1/2 tsp. GF crushed red pepper flakes

1 (14.5 oz.) can

1 package (8 oz.) light cream cheese, cubed

1 (15 oz.) can

1/3 cup long-grain rice, rinsed

1 - 2 pieces of parmesan rind (optional)

Juice of 1 lime

5 - 6 cups water

Sea salt to taste

Optional toppings; chopped cilantro, lime juice, avocado slices, chopped fresh tomatoes, sour cream, plain Greek yogurt, red pepper flakes, shredded cheese, jalapeno slices.

Directions

Heat olive oil over medium-high heat in a large soup pot. Add onions and garlic and cook until they start to soften. About 3 minutes

Add beef and cook, breaking up the meat until no longer pink and lightly browned

Stir in bell pepper, spices, tomatoes and cream cheese until combined, and the cheese has melted

Add beans, rice, parmesan rind, lime juice, 5 cups of water and salt. Cover and simmer for 15 minutes. If the soup gets too thick, add extra water until you reach desired consistency

Remove parmesan rind and ladle soup into bowls and top with desired toppings

Note; the soup thickens over time; add extra water or beef broth if needed to reach desired thickness. The soup tastes even better the next day as the flavours develop and will keep up to 5 days when refrigerated