Cheeseburger Ole Soup
Warm up with a bowl of bold, flavorful Cheeseburger Ole Soup, a Tex-Mex twist on classic comfort food that’s hearty, cheesy, and irresistibly satisfying. This one-pot wonder combines savory ground beef, aromatic garlic, and vibrant red bell peppers with zesty taco seasoning to create a rich and spiced base. Cream cheese and shredded cheddar melt seamlessly into the soup, delivering a luscious creamy texture, while diced tomatoes with green chilies and frozen corn add bursts of freshness. Topped with crunchy tortilla chips and fragrant cilantro, this crowd-pleasing dish is ready in just 45 minutes, making it perfect for busy weeknights or game day gatherings. Serve up this cozy, cheesy soup and transform your dinner table into a fiesta of flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic, minced
- 2 tbsp Taco seasoning (store-bought or homemade)
- 4 cups Beef broth
- 1 15-oz can Diced tomatoes with green chilies (e.g., Rotel)
- 1 cup Frozen corn
- 6 oz Cream cheese, softened and cubed
- 2 cups Shredded cheddar cheese
- 1 cup Heavy cream
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Tortilla chips, for serving
- 0.25 cup Chopped fresh cilantro, for garnish
Instructions
In a large soup pot or Dutch oven, brown the ground beef over medium heat, breaking it apart with a spoon until fully cooked, about 5-7 minutes. Drain excess grease if needed.
Add the diced onion and red bell pepper to the pot. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and taco seasoning. Cook for 1 minute until fragrant.
Pour in the beef broth and add the diced tomatoes with green chilies. Stir to combine and bring the mixture to a simmer.
Add the frozen corn to the pot. Cover and let the soup simmer on low heat for about 10 minutes.
Stir in the softened cream cheese, a few cubes at a time, until fully melted and incorporated into the soup.
Add the shredded cheddar cheese and stir until melted. Pour in the heavy cream and mix well. Taste and adjust seasoning with salt and black pepper, if needed.
Remove the soup from heat and let it sit for a few minutes to thicken slightly.
Ladle the soup into bowls and top with crushed tortilla chips and chopped fresh cilantro for garnish before serving.
Nutrition Facts
Calories |
4276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.7 g | 419% | |
| Saturated Fat | 169.8 g | 849% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 9524 mg | 414% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 31.1 g | ||
| Protein | 174.2 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2128 mg | 164% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3514 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
