A dreamy, creamy addition to my soup collection for sure!
Who doesn't love tacos?
Who doesn't love soup?
1 lb grass fed beef
1 TB coconut oil
Taco Spice mix (pre bought -how dare you- or make your own)
4 cups Beef Broth
2 cans tomatoes (fire roasted or Rotel) or a jar of salsa
8 oz cream cheese
shredded monterey jack chesse
Brown meat in coconut oil. Add taco spice mix. Add tomatoes in juices and broth. Simmer. Add cream cheese and break up and stir until melted. Give a good couple squeezes of lime juice. Divide into serving bowls and add toppings. Serve with Lime & salt pita chips.
Lime & salt Pita Chips
Cut up a Joseph's Pita into 2 circles, cutting along the edge with a pair of kitchen scissors.
Then cut each circle into triangles. I arrange my pita triangles on a cookie sheet with holes in it. (It's made for thin crust pizzas.) This allows heat to flow thru and makes for a nice crispy chip.
Spray your chips with a little coconut spray, drizzle some lime juice on them and shower with salt.
I have perfected my chip cooking time to 350 degrees for 6 minutes and 45 seconds. Your time will vary. Don't walk away from your oven---unless you like burnt chips!
*If you are in Crossover land, pregnant or nursing, brown rice in this would be a lovely addition!
Enjoy & Ole!