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To make Green Chile Cheeseburger Soup, gather these items: - 1 pound ground beef - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium potatoes, peeled and cut into small cubes - 4 cups beef broth (preferably low-sodium) - 1 can (4 oz) diced green chiles, undrained - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 cup sharp cheddar cheese, freshly shredded - 1 cup whole milk - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste - Fresh cilantro leaves, for garnish (optional) - Sour cream, for a creamy finish (optional) Using fresh and high-quality ingredients makes all the difference. I recommend: - Ground beef: Choose lean beef to reduce grease. Look for 80/20 or 85/15 blends. - Onion and garlic: Fresh onions and garlic enhance the flavor. Avoid dried or jarred options. - Potatoes: Use firm potatoes. Russet or Yukon gold works best. - Broth: Low-sodium beef broth allows for better control of salt. - Cheese: Always shred cheese yourself for better meltability. Pre-shredded cheese has additives. Do you have dietary needs? Here are some easy swaps: - Ground beef: Use ground turkey or chicken for a lighter option. - Dairy-free: Substitute milk with almond milk or oat milk and use vegan cheese. - Gluten-free: Ensure the broth and spices are gluten-free. - Vegetarian: Leave out the meat and add more beans or veggies like corn or bell peppers. These swaps keep the soup tasty and satisfying while fitting your needs. For the full recipe, check out the details! Start by gathering all your ingredients. This makes cooking easier and more fun. Chop the onion finely and mince the garlic. Cube the potatoes into small pieces. This helps them cook faster. Set everything aside. 1. Heat two tablespoons of olive oil in a large pot over medium heat. 2. Add the diced onion and sauté for about five minutes. You want them soft and clear. 3. Next, stir in the minced garlic and the pound of ground beef. Use a wooden spoon to break up the meat. Cook until the beef turns brown, about seven to eight minutes. 4. Drain any excess fat if needed. This keeps your soup lighter. 5. Now, add the potatoes, beef broth, green chiles, cumin, and chili powder. Stir well. 6. Bring the mixture to a boil. Then reduce the heat and cover. Let it simmer for 15 to 20 minutes until the potatoes are tender. 7. Once the potatoes are cooked, lower the heat again. Stir in the milk and cheddar cheese. Mix until the cheese melts. 8. Taste your soup and add salt and pepper if needed. 9. Serve hot in bowls. You can top it with cilantro and sour cream for extra flavor. To get the best flavor, use fresh ingredients. Fresh herbs and cheese make a big difference. If you want a thicker soup, let it simmer longer without the lid. For a creamier texture, add more cheese or milk. Taste often while cooking. Adjust the spices to your liking. Enjoy your hearty comfort meal! One big mistake is not browning the beef well. This gives the soup depth. If you rush this step, you miss out on flavor. Another mistake is adding too much salt too early. Each ingredient has its own flavor. Wait to season until you taste the finished soup. Lastly, don’t skip the fresh herbs. They add brightness and freshness that make a big difference. To boost the taste, try adding a splash of lime juice. This simple addition brightens the dish. You can also mix in some smoked paprika for a smoky twist. Using freshly shredded cheese instead of pre-packaged makes it creamier. If you love spice, toss in some cayenne pepper or red pepper flakes. These spices add warmth without overpowering the soup. Serve your Green Chile Cheeseburger Soup in rustic bowls. Top with extra cheese and fresh cilantro for a pop of color. Pair it with warm, crusty bread for dipping. You can also add a dollop of sour cream for creaminess. For a fun twist, serve it with tortilla chips for crunch. This soup is not just a meal; it’s a cozy experience. Enjoy it with family or friends for a truly comforting time. {{image_4}} To make this soup vegetarian, swap the beef for a meat alternative. Use 1 pound of plant-based ground beef. You can also try lentils or black beans. They add great texture and protein. For a hearty base, stick with the onion, garlic, and potatoes. Use vegetable broth instead of beef broth. The flavor will remain rich and tasty. Want to boost protein or add veggies? Consider adding 1 can of drained chickpeas. They add protein and a nice bite. You can also toss in some frozen corn or diced bell peppers. They bring color and sweetness. If you like greens, stir in some spinach or kale near the end. They wilt quickly and add nutrients. If you love heat, add more green chiles. You can also include jalapeños for extra spice. Consider a splash of hot sauce for a kick. For more flavor, try adding fresh herbs like cilantro or parsley. They brighten the soup and enhance the taste. You can also sprinkle some smoked paprika for a smoky twist. Adjust the spices to your liking for a perfect bowl every time! After enjoying your Green Chile Cheeseburger Soup, store any leftovers right away. Let the soup cool to room temperature first. Then, transfer it to an airtight container. Make sure to keep the lid tight to avoid spills and keep it fresh. Label the container with the date. This way, you’ll know when to eat it. Your soup will stay good for about 3 to 4 days in the fridge. When you're ready to enjoy the soup again, take out the amount you want. Pour it into a pot. Heat it on medium-low. Stir often to prevent sticking. If the soup seems thick, add a splash of milk or broth. This keeps it creamy and delicious. You can also use the microwave. Heat it in 30-second bursts, stirring in between. This helps it heat evenly. If you want to save some for later, freezing is a great option. Use freezer-safe containers and leave some space at the top. The soup will expand as it freezes. It can last up to 3 months in the freezer. When you’re ready to eat, take it out and let it thaw in the fridge overnight. After thawing, reheat it as mentioned above. Enjoy the full flavor of your soup even after freezing! You can pair this soup with warm, crusty bread. It’s perfect for dipping! A fresh salad adds a nice crunch and balances the flavors. You might also enjoy tortilla chips for extra texture. For a fun twist, try serving it with jalapeño cornbread. Each option enhances the soup's rich taste. Yes, you can use a slow cooker for this soup. Start by browning the beef, onion, and garlic in a skillet. This step adds more flavor. Then, transfer everything to the slow cooker. Add the rest of the ingredients, except for the cheese and milk. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cheese and milk just before serving for a creamy finish. Yes, you can freeze the full recipe. Let the soup cool completely before freezing. Store it in airtight containers or freezer bags. It will keep well for up to three months. When ready to eat, thaw in the fridge overnight. Reheat on the stove and add cheese and milk for a creamy texture. Enjoy the flavors all over again! This blog post covered all you need for the perfect green chile cheeseburger soup. You learned about ingredients, quality, cooking steps, and tips to avoid mistakes. We also explored some tasty variations and how to store leftovers well. Final thoughts: Enjoying this soup is easy with the right prep and flavors. Try your own twists, and you'll love it even more!

Green Chile Cheeseburger Soup

Warm up with this delicious Zesty Green Chile Cheeseburger Soup that'll impress your taste buds! Packed with ground beef, hearty potatoes, and a burst of flavor from green chiles, this creamy soup is the ultimate comfort dish. Perfect for chilly evenings, it's easy to whip up in just 40 minutes. Ready to make your kitchen smell amazing? Click through for the full recipe and transform your mealtime with this must-try soup!
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Ingredients
  

1 pound ground beef

1 medium onion, finely diced

2 cloves garlic, minced

2 medium potatoes, peeled and cut into small cubes

4 cups beef broth (preferably low-sodium)

1 can (4 oz) diced green chiles, undrained

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup sharp cheddar cheese, freshly shredded

1 cup whole milk

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

Fresh cilantro leaves, for garnish (optional)

Sour cream, for a creamy finish (optional)

Instructions
 

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes translucent and soft, approximately 5 minutes.

    Introduce the minced garlic and ground beef to the pot, using a wooden spoon to break the beef into smaller pieces. Cook until the beef is fully browned and no longer pink, about 7-8 minutes. If there is excess fat in the pot, drain it off carefully to keep the soup lighter.

      Add the diced potatoes, beef broth, undrained diced green chiles, ground cumin, and chili powder into the pot. Stir everything well, then bring the mixture to a vigorous boil. Lower the heat and let it simmer, covered, for about 15-20 minutes or until the potatoes are tender and easily pierced with a fork.

        Once the potatoes are cooked through, reduce the heat to low, and stir in the milk and shredded cheddar cheese. Mix until the cheese has completely melted and the soup is creamy. Taste and season with salt and freshly ground black pepper as needed.

          Ladle the soup into serving bowls while hot. Top with fresh cilantro and a generous dollop of sour cream if using, for added richness and flavor.

            - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6

              - Presentation Tips: Serve in rustic bowls and sprinkle extra cheese and cilantro on top for a pop of color. Accompany with warm, crusty bread for dipping to elevate your meal experience!