Get ready for comfort food at its most delicious with this Creamy Green Chile Cheeseburger Soup! This hearty soup captures all the satisfying flavors of a cheeseburger – savory ground beef, tangy tomatoes, and plenty of cheese – but adds a wonderful Southwestern twist with flavorful green chiles. I love making this Green Chile Cheeseburger Soup because it’s incredibly easy, simmered to perfection, and designed to satisfy serious cravings. It’s perfect for a family dinner, game day, or any time you need a warm, cheesy, and flavor-packed meal.
Why You’ll Love This Green Chile Cheeseburger Soup
- Cheeseburger Flavors: All the satisfying taste of a cheeseburger, complete with beef and cheese, in a comforting soup form.
- Green Chile Kick: Diced green chiles add a mild, tangy heat and Southwestern flair.
- Creamy and Cheesy: Cream cheese, cheddar, and heavy cream create a rich, luscious broth.
- Easy to Make: Simple stovetop instructions make this soup achievable even on weeknights.
- Hearty and Filling: Packed with ground beef and flavor, it’s a truly satisfying meal.
Ingredients for Green Chile Cheeseburger Soup
Here’s what you’ll need to make this delicious and comforting soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Lean ground beef (Meat)
- Olive oil (Oil)
- Onion, chopped (Vegetable)
- Garlic, halved (or minced) (Aromatic)
- Diced tomatoes (canned or fresh) (Vegetable)
- Large green chiles (canned), roughly chopped (Vegetable)
- Beef broth (Liquid)
- Cream cheese (Dairy)
- Heavy cream (Dairy)
- Colby-Jack cheese, shredded (Dairy)
Seasoning & Garnish
- Salt (Seasoning)
- Pepper (Spice)
- Chili powder (Spice Blend)
- Italian seasoning (Spice Blend)
- Chopped scallions (for garnish) (Vegetable)
- Extra shredded cheese (for garnish)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic taste of this Green Chile Cheeseburger Soup, but here are some fun variations:
- Add Potatoes or Pasta: Make it even heartier by adding diced potatoes or small pasta shapes (like elbow macaroni) along with the broth and simmering until tender.
- Different Meat: Use ground turkey or ground sausage (Italian or breakfast) instead of ground beef.
- Make it Spicier: Add some diced jalapeños along with the onion, or use a hot variety of green chiles.
- Different Cheese: Substitute cheddar, Monterey Jack, or pepper jack for the Colby-Jack cheese.
- Add Bacon: Crisp up some bacon, crumble it, and sprinkle it over the top before serving.
How to Make Green Chile Cheeseburger Soup
Let me show you how easy it is to make this comforting Green Chile Cheeseburger Soup:
Sauté Aromatics and Brown Beef
- First, I heat the olive oil in a large pot or Dutch oven over medium-high heat.
- I add the chopped onion to the pot and cook for about 3 minutes, until it starts to soften.
- Next, I add the ground beef to the pot and season it with salt and pepper to taste.
- I cook the beef, breaking it up with a spoon, until it’s browned and mostly cooked through.
- I add the halved (or minced) garlic cloves and cook for about 30 seconds more, just until fragrant.
Simmer the Soup
- I stir in the chopped green chiles, diced tomatoes, chili powder, and Italian seasoning.
- I pour in the beef broth and stir everything together, scraping up any browned bits from the bottom of the pot.
- I bring the Green Chile Cheeseburger Soup to a simmer.
- I let the soup cook gently for 25-30 minutes to allow the flavors to meld beautifully.
Add Cream and Cheese
- I stir in the shredded Colby-Jack cheese, the cubed cream cheese, and the heavy cream into the soup.
- I continue stirring gently over low heat until the cheeses are completely melted and the soup is smooth and creamy. Avoid boiling rapidly after adding the dairy.
- I taste the soup and season with additional salt and pepper if needed.
Garnish and Serve
- Garnish with scallions and more cheese
- Serve
Tips and Tricks for the BEST Cheeseburger Soup
Here are my secrets for making this Green Chile Cheeseburger Soup truly exceptional:
- Brown the Beef Well: Developing a good brown crust on the beef adds significant flavor to the soup base.
- Use Canned Green Chiles: Mild canned green chiles provide classic flavor without overwhelming heat, making it family-friendly. Choose hot if you prefer more spice.
- Soften Cream Cheese: Using softened, cubed cream cheese helps it melt smoothly into the soup without lumps.
- Freshly Shredded Cheese: Shredding your own cheese ensures better melting and flavor compared to pre-shredded varieties.
- Don’t Boil Vigorously After Dairy: Keep the soup at a gentle simmer after adding the cream and cheeses to prevent separation or curdling.
How to Serve
This Green Chile Cheeseburger Soup is a hearty meal in a bowl! Serve it hot, topped with:
- More shredded Colby-Jack or cheddar cheese
- Chopped scallions or fresh parsley
- Crumbled cooked bacon
- A dollop of sour cream
- Crushed tortilla chips or croutons for crunch
It’s also great served alongside:
- Cornbread
- A simple side salad
Make Ahead and Storage
This soup tastes fantastic the next day as the flavors deepen! Store leftover Green Chile Cheeseburger Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Avoid boiling during reheating.
FAQs about Green Chile Cheeseburger Soup
- Can I use fresh green chiles?
- Yes! Roast fresh poblano or Anaheim chiles until the skins blister, then peel, seed, and chop them before adding to the soup. This adds a wonderful roasted flavor.
- Can I make this soup thicker?
- Yes. You can simmer it a bit longer to reduce, or make a small slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering soup before adding the cheese and cream.
- Can I freeze this soup?
- Cream-based soups can sometimes separate or become slightly grainy upon thawing. While possible, the texture might change. If freezing, cool completely first and reheat very gently.
Enjoy this creamy, cheesy, flavorful, and incredibly comforting Green Chile Cheeseburger Soup! It’s a guaranteed crowd-pleaser.
Print
Creamy Green Chile Cheeseburger Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 1x
- Category: Soup, Main Course
- Cuisine: American, Southwestern
Description
Simmered to perfection and designed to satisfy, this hearty green chile cheeseburger soup is comfort food at its most delicious! It captures the flavors of a cheeseburger with green chiles in a creamy, savory soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 pound (450g) lean ground beef
- Salt, to taste
- Pepper, to taste
- 3 cloves garlic, minced (Note: original recipe said halved, instructions imply minced)
- 1 (4-ounce) can diced green chiles, roughly chopped (mild or hot)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon Italian seasoning
- 5 cups (1 1/4 liters) low-sodium beef broth
- 4 ounces cream cheese, softened and cubed
- 1 cup heavy cream
- 2 ounces (about 1/2 cup) Colby-Jack cheese, shredded (plus more for garnish, optional)
- 2 tablespoons chopped scallions (green onions), for garnish (optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Sauté Onion: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook for 3 minutes, stirring occasionally, until softened.
- Brown Beef: Add the ground beef to the pot. Season with salt and pepper to taste. Cook, breaking up the ground beef with a spoon, until browned and mostly cooked through. Add the minced garlic and cook for 30 seconds more, until fragrant. Drain off excess grease if necessary.
- Add Liquids & Seasonings: Add the chopped green chiles, undrained diced tomatoes, chili powder, Italian seasoning, and beef broth to the pot. Stir well to combine.
- Simmer: Bring the soup to a simmer over medium-high heat. Reduce the heat to low, cover partially, and simmer for 25-30 minutes to allow the flavors to meld.
- Add Cream & Cheeses: Stir in the cubed softened cream cheese until it melts smoothly into the soup. Stir in the heavy cream and the shredded Colby-Jack cheese until the cheddar is melted and the soup is creamy. Heat gently; do not boil vigorously after adding cream and cheese.
- Season and Serve: Taste the soup and season with additional salt and pepper if needed. Ladle the soup into bowls. Garnish with more shredded cheese, chopped scallions, and/or fresh parsley, if desired. Serve immediately.
Notes
- Ground Beef: Use lean ground beef (85/15 or leaner) to minimize grease.
- Green Chiles: Canned diced green chiles add flavor and mild heat. Choose hot if you prefer more spice.
- Cheese: Colby-Jack is suggested, but cheddar, Monterey Jack, or pepper jack work well. Softened cream cheese melts easier. Freshly shredded cheese melts better than pre-shredded.
- Garlic: Instructions imply minced garlic, though ingredients list halved. Minced is recommended for better flavor distribution.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.