Weekly Recipes

Green Chili Cheeseburger Soup

Green Chili Cheeseburger Soup

Green Chili Cheeseburger Soup – an all-time favorite and ideal for that Superbowl party! This soup is just really, really good with a fabulous, rich flavor that makes it hard to stop eating. It’s pretty easy to make and keeps well. You can make it a couple days ahead of time and then put it out in a slow cooker to enjoy during the game.

I made it the first time with shredded jack and cheddar cheese and found that it works much better with Velveeta or at least using the Velveeta for half or more of the cheese. The texture and overall flavor is better with the Velveeta. The jack and cheddar tended to make stretchy clumps of cheese.

I might try making this with mild Italian sausage. I’m sure that would also be really good.

Ok, it’s not low calorie, but it is guaranteed to be a hit that will be requested again and again. Hope you like it!


Green Chili Cheeseburger Soup
Prep time
Cook time
Total time
Serves: 8 servings
  • 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.



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