Receta Spicy Cheeseburger Soup
You will score a Touchdown with this tasty Spicy Cheeseburger Soup! Serve with Ranch Oyster crackers for an extra 2 points!
Spicy Cheeseburger Soup
- 1 pound ground beef
- 1 pound Italian sweet sausage
- 3 cloves garlic, minced
- 1 cup chopped onion
- 1 cup shredded carrots
- 1 cup diced green pepper
- 1 cup diced celery
- 2 t dried basil
- 2 t dried parsley
- 2 T butter
- 4 cups chicken broth
- 4 cups vegetable broth or use all chicken broth
- 2 can (14 1/2 oz) diced tomatoes with green chilies
- 4 cups diced peeled potatoes
- 16 oz process mexican cheese, cubed (Velveeta)
- 1 cup evaporated milk
- 4 T hot sauce
- 1/2 t salt
- 1/4 t pepper
- In a dutch oven or soup pot, cook beef and Italian sausage over medium heat until no longer pink; drain and set aside. In same pan saute' garlic, onion, carrots, green pepper, celery, basil and parsley in 2 T butter until vegetables are tender, about 10 minutes.
- Add broth, diced tomatoes, potatoes and ground beef/sausage mixture. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
- Reduce heat to low. Add cheese, milk, hot sauce, salt and pepper; cook and stir until cheese melts, 10-15 minutes. Serve with Ranch Oyster Crackers.
- Ranch Oyster Crackers
- 1/4 cup oil
- 1- 16 oz package oyster crackers
- 1 packet (1.5 oz ) Ranch Salad Dressing and Seasoning Mix
- 1/2 t dried dill weed
- 1/4 t garlic powder
Place crackers in a gallon size zip-lock storage bag. Pour oil over crackers; seal bag and toss to coat. Add dressing mix, dill weed and garlic powder. Seal bag and toss again until coated. Pour onto an ungreased baking sheet. Bake at 250 for 15-20 minutes. Cool.
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