Cheesy Southwestern Venison Soup
This soup was a complete experiment that turned out delicious! I found the recipe originally on Pinterest and it called for chicken rather than venison. I made some adjustments based off what I had available to me and used the original recipe as more of a guideline. I encourage you to do the same. That's what can be so fun and easy about cooking soups! Mix to taste and use what you have readily available. Don't get too caught up on the exact brands of cheese or broth. Go with what you know you like and enjoy!
Cook time on the recipe says 30 minutes but when you actually pay attention and dig deep it really says simmer for 1-2 hours... I cooked mine for about 45 minutes because I was too hungry to wait and it was still delicious. However, I'm sure if you wait the full 1-2 hours it would be even better allowing the flavors to come together in the pot.
1 lb. ground venison
1 red pepper (diced)
1 sweet onion (diced)
15 ounce jar salsa con queso
1 can cream of potato soup
1 cup sour cream
1 3/4 cups beef broth
1/2 can fire roasted diced green chiles (or to taste)
2 cups frozen corn
1 packet taco seasoning (I only used 1/2 the packet)
1/4 cup chopped cilantro fresh
Tostitos scoop chips
In your soup pot, sauté your diced onion and red pepper with a dab of butter and a little extra virgin olive oil. Sauté until they cook down. Red pepper should be soft and onion should be clear.
In a separate pan brown your ground venison. (SWC tweak, in my soup you will notice some black beans, however the recipe doesn't call for black beans and I don't talk about putting them in. This is because prior to making this soup I had taken some ground venison and mixed it with a bag of Birds Eye Southwest Style Protein Blend. I used these left overs to make this soup. The Birds Eye Southwest Style Protein Blend can be found at most grocery stores in the frozen food section.)
In your large soup pot, after your onion and red pepper have cooked down, add the salsa con Queso, cream of potato soup, sour cream and beef broth.
Whisk to combine.
Switch to a wooden spook and stir in the chiles, corn, taco seasoning, cilantro and cooked ground venison.
Bring to a simmer and serve or keep on low for an hour or two.
Before serving I added some diced avocado, a little more freshly chopped cilantro, shredded cheese and a spoon full of salsa.
I hope you enjoy this as much as my family has. If you give it a try and find other substitutions or yummy additions please comment and let me know. I'm others would love to learn from you as well.
💕 xo, SWC