3 tablespoons olive oil, divided
1 low-fat egg substitute
1 (8 ounce) package cream cheese, softened
1 cup diced celery
1 cup diced dried onions
1 cup dried mushrooms
3 cloves garlic, minced
1 (10.5 ounce) can condensed chicken broth
1 1/2 pounds ground beef
3 (14.5 ounce) cans beef broth
2 quarts chicken broth
2 quarts water
salt and pepper to taste
1 (16 ounce) package shredded Cheddar cheese
1/2 red hot chile pepper, chopped
1/2 red onion, chopped
salt and pepper to taste
4 chicken thighs, chopped
In a large pot over medium heat, combine the olive oil, egg substitute, cream cheese, celery, onion, mushrooms, garlic, broth, chicken broth, water, salt and pepper. Bring to a boil and then reduce heat to low and simmer for 15 minutes.
Meanwhile, bring a large pot of water to a boil. Add tomatoes and 3 cups of water to cover soup and cook until tender but still have some flavor, about 5 minutes. Whisk in cilantro and tomatoes. Stir in cream cheese mixture and cook 2 minutes more. Stir in meat and cook 1 minute more. Stir in tomatoes, onion, mushrooms and slow cooker to taste and pour soup into pot. Cover and refrigerate for 2 hours.