• 1 pound ground beef (or turkey)
• 1 onion
• 2 garlic cloves, minced
• 1 tablespoon cumin
• 1 teaspoon chili powder (Kevin used taco seasoning)
• 8 ounces cream cheese
• 2 10-ounce cans of Rotel tomatoes (Kevin used diced fresh tomatoes and chopped up a poblano pepper)
• 2 cans of beef broth (we used chicken broth)

1. Brown meat and drain.
2. Add garlic, onions, cumin, and chili powder.
3. Let the spices soak in while you dice up an eight ounce block of cream cheese. Add in the cream cheese and use the back of a wooden spoon to mash it into the meat. You can use a metal or plastic spoon, but the cream cheese will not stick to the wooden spoon as much.
4. When the cream cheese completely coats the meat, add in Rotel tomatoes, and beef broth
   Stir well and bring ingredients to a boil.
5. Add salt if needed.

Would be good served with tortilla chips, but I just ate the soup.

Crockpot: I think this would be great in a crockpot too. Just throw in all the ingredients and come back later.