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.