5 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 30 mins
Total Time
1 hr 45 mins
Servings:
6
people
Calories:
227 kcal
Course:
Main Course, Soup
Cuisine:
American
Ingredients
- 1 pound venison ground
- 1 tablespoon olive oil or bacon grease
- 1 yellow onion diced (around 2 cups, or white onion
- 6-8 garlic minced, cloves
- 1 tablespoon ancho chili powder
- ½ tablespoon cumin
- ½ tablespoon paprika
- 1 .5-ounce diced tomatoes with green chilies
- 1 ounce pinto beans including liquid, canned
- 1 ounce beef broth boxed
- 1 ounce cream cheese block
- 1 tablespoon Tapatio hot sauce
- ½ cup heavy whipping cream
- salt to taste (optional
- black pepper to taste (optional
- cheddar cheese grated cheddar cheese, sliced avocado, toppings
- avocado
- sour cream
- tortilla strips
Instructions
- Take the cream cheese out of the fridge first so that it has time to soften.
- 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.
- Add yellow onion and garlic. Cook for 4-5 minutes, stirring occasionally.
- Add the pinto beans (including liquid), diced tomatoes with green chili, hot sauce, and beef broth to the Dutch oven.
- 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.
- 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).
- Add the melted cream cheese mixture to the soup and stir to combine. Add heavy whipping cream and stir.
- 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.
- 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.
- Taste and season the soup with salt and pepper (if desired). Serve with shredded cheese and tortilla strips or chips!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 people
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.