Mexican Cheeseburger Soup
Warm, comforting, and packed with bold flavors, Mexican Cheeseburger Soup is the ultimate fusion of two comfort food classics. This hearty soup combines savory ground beef, creamy melted cheddar, and luscious cream cheese with a zesty kick from jalapeños, chili powder, and cumin. Tender Russet potatoes add body, while red bell peppers and diced tomatoes provide a fresh, vibrant base. Topped with crunchy crushed tortilla chips and fragrant cilantro, this one-pot wonder is a perfect weeknight dinner that comes together in just 50 minutes. Ideal for chilly nights or casual gatherings, this rich and flavorful soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium jalapeño, seeded and diced
- 1 medium red bell pepper, diced
- 15 ounces diced tomatoes (with juices)
- 4 cups low-sodium beef broth
- 2 medium Russet potato, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 4 ounces cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 cup crushed tortilla chips (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and heat for 1 minute.
Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 6-8 minutes. Drain excess fat, if necessary, and set the beef aside.
In the same pot, add the diced onion, garlic, jalapeño, and bell pepper. Sauté for 5 minutes until softened and fragrant.
Stir in the diced tomatoes (with their juices), beef broth, and diced potatoes. Return the cooked ground beef to the pot.
Season the mixture with cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the potatoes are tender.
Cut the softened cream cheese into small cubes and stir it into the soup until melted and fully incorporated.
Gradually add the shredded cheddar cheese, stirring until it melts smoothly into the soup.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and top with chopped fresh cilantro and crushed tortilla chips for garnish. Serve hot and enjoy!
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.6 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 353 mg | 27% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 885 mg | 19% | |
*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.
