This delightful cheeseburger soup can be whipped up in no time with minimal effort. Customize it to your heart's content by incorporating your favorite cheeseburger toppings. Not a fan of tomatoes? No problem, just leave them out!
INGREDIENTS
- 1 pound ground beef
- 2 Cups of chicken broth
- 1 Medium onion, Chopped
- 1 (8 oz) pkg cream cheese
- 1 Can Rotel with green chilis
- 1 Cup heavy cream
- 4 oz Velveeta
- ¼ Cup chopped dill pickles (or dill pickle relish)
- 1 tbsp mustard
- Steak seasoning (optional)
DIRECTIONS
In a skillet, cook ground beef and onion, until meat is no longer pink. Add steak seasoning if desired. Once cooked, drain fat.
Place drained meat and rest of ingredients into large pot and cook until cheese has melted and creamy. This takes around 20-30 minutes on low/medium heat.
Note: This is great for freezer meals. I put two servings in a freezer bag and throw into freeze and I'm ready to cook, I simply reheat in microwave or on stovetop.