Mexicancheeseburgersoup Recipes

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CHEESEBURGER SOUP



Cheeseburger Soup image

All the flavors of a cheeseburger in a creamy, comforting soup, topped with crisp bacon and homemade hamburger bun croutons!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 17

3 hamburger buns, diced into 1-inch cubes
4 slices bacon, diced
1 tablespoon olive oil
8 ounces ground beef
1/4 cup unsalted butter
2 cloves garlic, minced
1 onion, diced
2 stalks celery, diced
2 carrots, grated
1 teaspoon Worcestershire
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed
1 1/2 cups shredded cheddar cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped chives

Steps:

  • Preheat oven to 400 degrees F. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-15 minutes; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, celery, carrots and Worcestershire. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ground beef, cheese, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with croutons, bacon and chives, if desired.

CHEESEBURGER SOUP I



Cheeseburger Soup I image

I use sharp cheddar cheese because I like the taste but any cheddar is good.

Provided by Auntylene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 13

½ pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
¼ cup all-purpose flour
2 cups cubed Cheddar cheese
1 ½ cups milk
¼ cup sour cream

Steps:

  • In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
  • Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
  • Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
  • Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 22.6 g, Cholesterol 80.9 mg, Fat 27.3 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 15.4 g, Sodium 595.6 mg, Sugar 4.5 g

CHEESEBURGER SOUP



Cheeseburger Soup image

A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. -Joanie Shawhan, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

Steps:

  • In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Nutrition Facts : Calories 450 calories, Fat 27g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 1421mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

CHEESEBURGER SOUP II



Cheeseburger Soup II image

This is a creamy and soothing soup. Potatoes and cheese make it smooth and substantial. This soup and a salad makes a delicious easy meal.

Provided by Holly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 5

Number Of Ingredients 14

1 pound ground beef
1 onion, chopped
2 carrots, shredded
1 stalk celery, diced
1 teaspoon dried basil
2 tablespoons dried parsley
4 tablespoons margarine
3 cups chicken broth
3 cups hash brown potatoes
¼ cup all-purpose flour
8 ounces processed cheese food
1 ½ cups milk
salt and pepper to taste
¼ cup sour cream

Steps:

  • In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes.
  • Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.
  • Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.
  • Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.

Nutrition Facts : Calories 712.1 calories, Carbohydrate 34.7 g, Cholesterol 117.1 mg, Fat 54.4 g, Fiber 3.1 g, Protein 33 g, SaturatedFat 23.2 g, Sodium 1438.6 mg, Sugar 9.7 g

CHEESEBURGER SOUP



Cheeseburger Soup image

When I first read the words "Cheeseburger Soup" on the menu of our local deli - my thought was YUCK! This was the special every Friday! Well one Friday I decided to broaden my taste buds and give it a try! It was sooooo good! Being the cook that I am, I just knew I could make this on my own. So here is my version and If I do say so myself - "it's better than the deli's" but shhhh....don't tell them!!!!!

Provided by KimmieOH

Categories     Cheese

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 onion, diced
3/4 cup shredded carrot
3/4 cup chopped celery
1 teaspoon dried parsley
3 cups chicken broth
4 cups potatoes, cubed
1/4 cup all-purpose flour
2 cups cheddar cheese, cubed
1 1/2 cups milk
4 tablespoons butter or 4 tablespoons margarine

Steps:

  • In a large pot, brown ground beef and onion.
  • Add broth, celery, carrots, parsley and potatoes.
  • Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.
  • In a saucepan, melt the butter and stir in flour.
  • Add the milk, stirring until smooth.
  • Gradually add milk mixture to the soup, stirring constantly.
  • Bring to a boil and reduce heat to simmer.
  • Stir in cheese; continue to stir until cheese is melted then serve.
  • Do not boil.

Nutrition Facts : Calories 331.7, Fat 20.8, SaturatedFat 11.3, Cholesterol 71.9, Sodium 469.8, Carbohydrate 17.3, Fiber 2, Sugar 1.9, Protein 18.6

MEXICAN CHEESEBURGERS



Mexican Cheeseburgers image

These Mexican Cheeseburgers are supremely packed with big and bold flavors. The flavor is in the meat, so every bite is savory and delicious. Serve with plenty of toppings such as guacamole, salsa, onions, and extra cheese. (Don't skip the cornmeal, which provides tenderness.)

Provided by Chew Out Loud

Categories     Dinner     Main

Number Of Ingredients 14

1 1/4 lb lean ground beef (I use 90%)
1 large egg
1/4 cup cornmeal
1/2 cup chunky (not runny salsa)
1/4 cup grated sharp cheddar cheese
3 TB canned diced green chilies (drained)
1/4 cup chopped fresh cilantro
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp table salt
1/4 tsp freshly ground black pepper
Toppings: Fresh guacamole

Steps:

  • In a large bowl, using wooden spatula, mix all ingredients together (take care not to over handle.)
  • Shape into 4 or 6 patties; grill to desired doneness. Medium is recommended.

MEXICAN CHEESEBURGER SOUP



Mexican Cheeseburger Soup image

Very easy to make. Nice for kids since it not too spicy. If you want it more "soupy" add more liquid.

Provided by Parsley

Categories     Lunch/Snacks

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 lbs lean ground beef
2 garlic cloves, crushed
1 cup chopped onion
1/4 cup chopped red bell pepper
1 (28 ounce) diced tomatoes, undrained
1 (4 ounce) can diced green chilies
1 (11 ounce) can mexicorn, drained
1 (14 ounce) can black beans, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 ounces shredded cheddar cheese
8 ounces monterey jack cheese, use pepper jack for more kick
1 1/2-2 cups low-fat milk

Steps:

  • In a large pot, brown and crumble the ground beef with the garlic, onion and red bell pepper. Cook until beef is mo longer pink; drain.
  • Return the cooked beef mixture to the pot.
  • Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.
  • Bring to a gentle simmer and simmer for about 10 minutes.
  • Stir in the cheeses and milk. Stir frequently and heat until cheese is melted and smooth -- do NOT let boil.

CHEESEBURGER SOUP



Cheeseburger Soup image

A classic bacon cheeseburger meets soup (That's right, Soup!) in this creamy, comforting, hearty meal that will have you coming back for more.

Provided by Nick Evans

Categories     Dinner     Lunch     Entree     Soup

Time 45m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
8 slices bacon, chopped into 1-inch pieces
1 pound lean ground beef, 90/10 blend
2 cups russet potatoes, peeled and diced
1 small yellow or white onion, grated with large box grater
1 stalk celery, diced
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup all-purpose flour
2 cups beef stock
2 cups whole milk
8 ounces cream cheese
2 cups shredded cheddar cheese, plus extra for garnish
Chopped scallions, for garnish

Steps:

  • Cook the bacon: In a large heavy-bottomed pot set over medium-low heat, add the olive oil and bacon. Cook, stirring often until the bacon is crispy and the fat has rendered out, for 6 to 7 minutes. Transfer about half of the bacon into a small bowl. It will be used as a topping for the soup.
  • Brown the beef: Turn the heat up to medium. Add the ground beef into the pot with the cooked bacon and brown it in the bacon grease. Using a wooden spoon, break up the beef into small pieces as it cooks for 5 to 6 minutes. Stir it frequently so it doesn't burn.
  • Add the veg and seasonings: Add the potatoes, onions, celery, Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes, stirring often until the vegetables soften. It's okay if the potatoes aren't cooked all the way through.
  • Thicken the soup: Stir in the flour and cook it for 1 minute. Slowly add the beef stock and milk, stirring constantly. The soup should start to thicken slightly, but not as thick as a gravy. When the soup comes up to a simmer, turn the heat down to low, cover, and simmer for 6 to 8 minutes until potatoes are very tender. Scoop one out with a spoon and try it!
  • Add the cheese: Over very low heat, add the cream cheese and cheddar cheese. Stir gently until both cheeses melt into the soup. Don't bring the soup to a boil once the cheeses are added. They will break and you'll end up with a grainy soup.
  • Serve the soup: Once the cheeses are melted, ladle the soup into bowls and garnish with the extra cheese, the reserved crumbled bacon, and scallions. Did you love this recipe? Give us some stars below!

Nutrition Facts : Calories 709 kcal, Carbohydrate 30 g, Cholesterol 166 mg, Fiber 2 g, Protein 45 g, SaturatedFat 22 g, Sodium 1109 mg, Sugar 8 g, Fat 45 g, UnsaturatedFat 0 g

ZESTY CHEESEBURGER SOUP



Zesty Cheeseburger Soup image

A dear friend shared this recipe with me. Every time I serve it, I'm met with recipe requests. Even my son-in-law, who's a picky eater, can't get enough of this soup! - Norma Rowe, Winfield, Kansas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 14-16 servings (3-3/4 quarts).

Number Of Ingredients 12

2 pounds ground beef
1 medium onion, chopped
Salt, pepper and garlic powder to taste
1-1/2 cups cubed peeled potatoes
1-1/2 cups water
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 can (11 ounces) condensed cheddar cheese soup, undiluted
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies
2 cups half-and-half cream

Steps:

  • In a soup kettle or Dutch oven, cook beef, onion, salt, pepper and garlic powder over medium heat until meat is no longer pink; drain., Add potatoes and water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the potatoes are tender. Add the corn, soups and tomatoes; mix well. Bring to a boil. Reduce heat. Stir in cream; heat through but do not boil.

Nutrition Facts : Calories 226 calories, Fat 11g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 667mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

MEXICAN BEEF-CHEESE SOUP



Mexican Beef-Cheese Soup image

"This hearty soup appeals to all ages and can be spiced up to suit individual tastes," reports Kim Gollin of Andover, Kansas. She sometimes drains the can of tomatoes and adds extra beef, serving it as a thick cheesy dip.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 pound ground beef
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
1 can (11 ounces) Mexicorn, drained
1 pound Mexican or plain process cheese (Velveeta), cubed

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn and cheese. Cook and stir until cheese is melted.

Nutrition Facts : Calories 448 calories, Fat 25g fat (14g saturated fat), Cholesterol 117mg cholesterol, Sodium 1718mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 3g fiber), Protein 30g protein.

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From princesspinkygirl.com


CLASSIC CHEESEBURGER SOUP – GOOD DINNER MOM
2015-12-10 Bring to a boil, stirring occasionally; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender. Stir in diced tomatoes, cheese, tomato paste, ketchup and mustard. Cook and stir until cheese melts and soup comes to a …
From gooddinnermom.com


EASY CHEESEBURGER SOUP WITH BACON - THE SEASONED MOM
2021-11-09 Bring to a simmer, cover, and simmer gently over low heat until the potatoes are tender, about 10-15 minutes. Stir the pot occasionally while the potatoes cook. Reduce the heat to a very low flame. Stir in the cooked beef, Velveeta cheese, milk and paprika. Cook, stirring constantly, until the cheese melts.
From theseasonedmom.com


CHEESEBURGER SOUP - DINNER AT THE ZOO
2019-03-17 Instructions. Place a large pot over medium heat. Add the ground beef and cook, breaking up the meat with a spoon, for 5-6 minutes or until the beef is no longer pink. Season to taste with salt and pepper. Remove the meat from the pot and set aside. Add the bacon to the pot and cook for 5-6 minutes or until crisp.
From dinneratthezoo.com


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