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5.0 from 3 votes

Venison Soup

A cozy Venison Soup that tastes like a cross between a taco-inspired chili and a comforting bean dip.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 6 people
Calories: 227 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 pound ground venison
  • 1 tablespoon olive oil or bacon grease
  • 1 yellow or white onion diced (around 2 cups)
  • 6-8 garlic cloves minced
  • 1 tablespoon ancho chili powder
  • ½ tablespoon cumin
  • ½ tablespoon paprika
  • 1 .5-ounce diced tomatoes with green chilies
  • 1 ounce can pinto beans including liquid
  • 1 ounce box of beef broth
  • 1 ounce block of cream cheese
  • 1 tablespoon Tapatio
  • ½ cup heavy whipping cream
  • salt and pepper to taste (optional)
  • Toppings such as grated cheddar cheese, sliced avocado, sour cream or tortilla strips

Instructions

    Cup of Yum
  1. Take the cream cheese out of the fridge first so that it has time to soften.
  2. Add the ground venison to a large Dutch oven over medium-high heat. Cook the venison, stirring occasionally, until it’s cooked through, around 7 minutes. I like to season the meat after it’s browned for a few minutes. Add the ancho chili powder, cumin, and paprika as the meat cooks.
  3. Add yellow onion and garlic. Cook for 4-5 minutes, stirring occasionally.
  4. Add the pinto beans (including liquid), diced tomatoes with green chili, hot sauce, and beef broth to the Dutch oven.
  5. Increase the heat to high to bring the soup to a boil. Upon boiling, immediately turn down the heat to a simmer. Simmer for around 15 minutes.
  6. While the soup simmers, add cream cheese to a bowl. Spoon out some of the soup liquid into the bowl with cream cheese. Stir until the cream cheese has completely melted in (you can use a blender if you’d like to speed up this process).
  7. Add the melted cream cheese mixture to the soup and stir to combine. Add heavy whipping cream and stir.
  8. Take a potato masher and smush some of the beans. I like to do this by just carefully mashing about half of the soup. The starches released from mashing the beans will help achieve a thicker chili.
  9. Let simmer for around 45 minutes, partially covered. When you are happy with the thickness, remove from heat. I like this soup to get nice and thick, which requires a 45-60 minute cook.
  10. Taste and season the soup with salt and pepper (if desired). Serve with shredded cheese and tortilla strips or chips!

Nutrition Information

Calories 227kcal (11%) Carbohydrates 5g (2%) Protein 18g (36%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 83mg (28%) Sodium 145mg (6%) Potassium 360mg (10%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 987IU (20%) Vitamin C 4mg (4%) Calcium 42mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 227

% Daily Value*

Calories 227kcal 11%
Carbohydrates 5g 2%
Protein 18g 36%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 83mg 28%
Sodium 145mg 6%
Potassium 360mg 8%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 987IU 20%
Vitamin C 4mg 4%
Calcium 42mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.