Chili Cheese Burger Soup

• (measurements are all approximate)
• 2C shredded carrots
• large onion
• 3 stalks celery
• olive oil
• 1.5 pounds ground beef
• several cups of beef broth
• 2 cans of chili beans in their sauce
• 1 can mild green chilis
• 1 can diced tomatoes (I used petite diced)
• water
• a cube of chipotle (it's like a little boullion cube and is optional)
• black pepper
• chili powder
• cumin
• touch of cayenne
• garlic powder
• a dash of some tomato chicken stock powder
• 2 inches of velveeta cheese block or other cheese
• 1/4 C sour cream

1. In a soup pot on med-high, saute
2. shredded carrots,
3. diced onion,
4. diced celery in
5. olive oil (or whatever you use)
6. When browned, add in
7. 1.5 pounds of ground beef
8. or, if you want to better drain the burger after browning,
9. you can set aside the veggies then add them back after the burger is browned.
10. Add to that:
11. several cups of beef broth (deglazing the pan)
12. 2 cans of chili beans in their sauce
13. a can of mild green chilis
14. a can of diced tomatoes (I used petite diced)
15. Add more liquid if needed to make it 'soup'. Probably just water at this point.
16. I then added the following, but you can adjust it of course:
17. a cube of chipotle (it's like a little boullion cube)
18. black pepper
19. chili powder
20. cumin
21. touch of cayenne
22. garlic powder
23. a dash of some tomato chicken stock powder (found in the mexican aisle usually)
24. Taste and adjust
25. Finally, after it has simmered and melded,
26. I tossed in a few inches of velveeta cut into cubes
27. a dollop of lite or regular sour cream
28. Be careful not to simmer too high after adding the last two.

carrots, onion, stalks celery, olive oil, ground beef, beef broth, chili beans, green chilis, tomatoes, water, boullion, black pepper, chili powder, cumin, cayenne, garlic, tomato chicken, velveeta cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/chili-cheese-burger-soup-50054686 (may not work)