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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the olive oil and heat for 1 minute.

Step 2

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.

Step 3

In the same pot, add the diced onion, garlic, jalapeño, and bell pepper. Sauté for 5 minutes until softened and fragrant.

Step 4

Stir in the diced tomatoes (with their juices), beef broth, and diced potatoes. Return the cooked ground beef to the pot.

Step 5

Season the mixture with cumin, chili powder, paprika, salt, and black pepper. Stir to combine.

Step 6

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.

Step 7

Cut the softened cream cheese into small cubes and stir it into the soup until melted and fully incorporated.

Step 8

Gradually add the shredded cheddar cheese, stirring until it melts smoothly into the soup.

Step 9

Taste the soup and adjust seasoning with additional salt and pepper, if needed.

Step 10

Ladle the soup into bowls and top with chopped fresh cilantro and crushed tortilla chips for garnish. Serve hot and enjoy!

Nutrition Facts

Serving size	3031.5 grams (3031.5g)

Amount per serving	% Daily Value*
Calories	3550

Total Fat 239.00g	306%
Saturated Fat 110.40g	552%
Polyunsaturated Fat 1.30g
Cholesterol 687mg	229%
Sodium 6421mg	279%
Total Carbohydrate 212.80g	77%
Dietary Fiber 27.70g	99%
Total Sugars 32.00g
Protein 164.00g	328%

Vitamin D 48IU	240%
Calcium 2115mg	163%
Iron 21mg	114%
Potassium 5179mg	110%

*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.

Source of Calories

Fat: 58.8%

Protein: 17.9%

Carbs: 23.3%