Description
This easy Cheeseburger Soup with Velveeta combines ground beef, Rotel tomatoes, and creamy Velveeta cheese into a rich, comforting one-pot meal that’s ready in just 25 minutes.
Ingredients
- 1 pound ground beef (85% lean)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 20 ounces Rotel mild diced tomatoes (2 cans), undrained
- 1 pound Velveeta cheese, cut into cubes
- Salt, to taste
- Black pepper, to taste
- Crushed corn chips, for garnish (optional)
- Shredded cheese, for garnish (optional)
- Bacon bits, for garnish (optional)
Instructions
1. In a medium Dutch oven or soup pot, brown the ground beef, onion, and garlic for about 5 minutes. Drain the excess fat.
2. Add the undrained Rotel tomatoes and bring the mixture to a boil.
3. Reduce the heat, cover, and simmer for 10 minutes.
4. Turn off the heat and stir in the Velveeta cheese until completely melted and smooth.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with crushed corn chips, shredded cheese, or bacon bits if desired.
7. For the slow cooker method, brown and drain the beef, onion, and garlic first, then transfer to the crockpot with the remaining ingredients (except garnishes). Cook on low for 5 to 7 hours, season to taste, and serve with desired garnishes.
Notes
Always drain the beef after browning to prevent greasy soup.
Substitute petite diced tomatoes with green chiles or regular diced tomatoes if preferred.
Ground turkey or chicken can be used instead of beef for a lighter option.
Velveeta can be replaced with your preferred melting cheese substitute.
Add celery, green bell pepper, corn, beans, or cooked potatoes for extra texture and heartiness.
For more heat, use Original Rotel or add diced jalapeños.
Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
Reheat gently on the stovetop over low-medium heat or microwave at 50% power in 1-minute intervals, stirring between each.