Cheeseburger Soup

• 2 Tablespoons Olive Oil
• 1 Medium Onion, Diced
• 1 whole Jalapeno (Seeds Removed), Minced
• 1 clove Garlic, Minced
• 1 pound Ground Turkey
• Salt And Pepper, to taste
• 1 Tablespoon Chili Powder
• 1 teaspoon Paprika
• 2 cups Chicken Broth
• 14 ounces, weight Diced Tomatoes
• 1 teaspoon Oregano
• 1/2 teaspoons Ground Mustard
• 1 Bay Leaf
• 1/4 cups Cream Cheese
• 1-1/2 teaspoon Cornstarch
• 2 slices American Cheese
• 1/2 cups Shredded Colby Jack Cheese (From A Block, Not Pre-shredded)
• Crusty Bread Or Pretzel Crackers, To Serve

1. 1. In your favorite soup pot, heat olive oil over medium heat.
2. 2. Add onion and cook until softened, approximately 5 minutes.
3. 3. Add jalapeno and garlic, cook for 1 minute.
4. 4. Add ground turkey and season with salt and pepper. Cook until browned, about 10 minutes.
5. 5. Add in chili powder and paprika, and toast with ground turkey for 30 seconds.
6. 6. Add chicken broth, tomatoes, oregano, ground mustard, and bay leaf. Allow soup to come to a simmer.
7. 7. Cut cream cheese into small chunks and stir into soup.
8. 8. Meanwhile, shred Colby Jack cheese and toss with corn starch. (See note below.)
9. 9. Add shredded cheese and corn starch mixture to pot. Stir until cheese has dissolved.
10. 10. Add American cheese slices and stir until melted.
11. 11. Serve with yummy crusty bread or pretzel crackers.
12. Note: Pre-shredded cheese has a non-caking agent added to it, so it often doesn't melt into the soup properly.

olive oil, onion, clove garlic, ground turkey, salt, chili powder, paprika, chicken broth, tomatoes, oregano, ground mustard, bay leaf, ubc, cornstarch, american cheese, crusty bread

Taken from tastykitchen.com/recipes/soups/cheeseburger-soup-12/ (may not work)