Soup is easily my favorite food group. When we were in Tanzania last summer for a month, they served soup before every dinner. I thought I had died and went to heaven. So when I can make soup at home that fits my meal plan (and utilizes the meat we have in the freezer), I can’t make it fast enough.

As usual, you can use any ground meat; you do not have to use venison- it’s simply what we eat at home!

Ingredients

• 2lbs ground venison (or any meat)
• 4 cups bone broth broth
• 2 cans Rotel tomatoes and chiles
• 1 8oz blocks of cream cheese
• 1 packet of taco seasoning
• 1 red pepper- diced
• 1 onion- diced
• Optional toppings: Mexican cheese, tortilla chips, avocado, sour cream, etc

Directions

• In a skillet over medium heat, brown ground meat and drain
• In a large cast or pot, saute peppers and onions
• Add meat to the pot and melt cream cheese
• Add broth and taco seasoning and bring to a low boil
• Simmer for 10 minutes, stirring often
• Add toppings of choice and enjoy! 

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