Ingredients:
- 1 pound or so chorizo (a spicy Spanish sausage) removed from casings
- one small onion chopped, about 1/2 cup
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 8 ounces cream cheese, softened
- 2 10-ounce cans tomatoes with green chilies, undrained (Ro-tel)
- 2 cups of beef broth
- 1 cup heavy cream
Method:
- In large soup pot, brown up the meat with the garlic and onions.
- Add the spices and stir in, cooking for about 30 seconds.
- Stir in the cream cheese. Continue to stir until it is melted and incorporated into the meat.
- Add tomatoes and broth. Kick up the heat and bring to a boil. As soon as it boils, drop the heat and simmer for 5 minutes.
- Stir in the heavy cream and heat through.
