Green Chili Cheeseburger Soup
Author: Anita
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
  • ½ lb ground beef
  • 3 tbsp butter
  • 3 tbsp flour
  • ¾ cup shredded carrots
  • ¾ cup chopped onion
  • ¾ cup diced celery
  • ½ cup chopped fresh parsley
  • 3 cups diced peeled potatoes
  • 2 cups chicken broth
  • 3 cups diced Velveeta
  • 1½ cups whole milk
  • ½ tsp salt (or to taste)
  • ½ tsp pepper
  • ¾ cup mild diced green chiles
  • ¼ cup sour cream
  1. In a large saucepan, cook and crumble beef over medium heat until lightly browned; drain and set aside. In the same saucepan, saute onion, carrots, celery, and parsley until tender, around 10 minutes.
  2. Add potatoes, ground beef, and broth; bring to a boil. Reduce heat, cover, and simmer until potatoes are soft, about 15 minutes.
  3. Meanwhile, melt 2 tbsp butter in a small skillet. Stir in the flour and cook over medium heat stirring constantly until thickened. Gradually stir in ½ cup milk and blend till smooth.
  4. Stir the flour mixture into the soup, then add remaining milk, the cheese, salt, pepper, green chiles, and sour cream.
  5. Serve and enjoy! Can be stored for up to a week in fridge and served on a buffet in a slow cooker.
Recipe by Denver Green Chili at