Saturday, October 13, 2012

Crock Pot Cheeseburger Soup (With Chicken Tortilla Soup Conversion)

Crock Pot
How do I love thee
Let me count the ways

I've been having a passionate relationship with my Crock Pot since my Muscular Dystrophy kicked into high gear. It is very difficult if not impossible at times to stand in the kitchen and cook anything worthwhile, but my slow cooker has stepped up to bat on my behalf and helped a great deal.

I've been laid up in the bed for a little over 24 hours now with the migraine from hades, but I was able to crawl out of my dark bedroom long enough to pull off a great cheeseburger soup tonight. Not only that, I can use almost the same recipe for a chicken tortilla soup later on. I'll include the conversion details at the end. This is kinda like a 2 in 1 special, isn't it? Sign me up!

If you're new here, be aware that I am on a reduced sodium, low carb diet due to systemic disease. Therefore, I will mention my low sodium choices in the ingredients. If you do not want a reduced sodium soup, by all means use the full sodium varieties of my ingredients. I will say, however, that nobody would have ever known that I added no table salt to the was plenty salty enough thanks to the amount of cheese in it.

Sorry I don't have a photo - still can't find my camera!


4 cups reduced sodium beef broth
1 lb organic lean ground beef
1 cup onion, red and green bell pepper medley, chopped
1 cup mild Rotel (use medium or hot if you prefer)
1 tablespoon salt free southwest seasoning from Spices, Inc (use whatever you prefer...taco seasoning, seasoning salt, whatever)
1 teaspoon minced garlic
1 small can no salt added tomato sauce
1 tablespoon reduced sodium onion soup mix
1 lb Velveeta cheese, cut into cubes
1 cup shredded cheese (I used Kraft Mexican Blend)
Cracked peppercorns to taste
2 teaspoons oil (I used extra virgin coconut oil)

Cook the ground beef, seasoning, onion, and bell pepper in the oil until brown. Add garlic and cracked pepper and stir. In the crock pot, combine all ingredients with the exception of the shredded cheese and set to high for 1-2 hours. Add shredded cheese and stir well. Cook an additional 30 minutes to 1 hour. Serve with tortilla chips, toast, or crackers.

This soup will be very thin. If you wish to thicken it, you can add a touch of flour, cornstarch, heavy cream, or cream cheese (at your own risk...I haven't done this but I know it works). You could also double the Velveeta...that would thicken it but be aware that it would also add twice the salt.

Like most cheese-based soups, it is not very pretty. It is, however, very tasty.

I can neither confirm nor deny that it can be successfully frozen or made into leftovers. Cheese = oil and broth = water so there is bound to be some significant separation. I'm a bit weird (ok a lot weird) about leftovers, so I would most likely not attempt it on this one. Feel free to give it a shot if you wish.

If you would like to convert this to a yummy chicken tortilla soup instead:

Replace ground beef with chopped chicken breast
Replace beef broth with chicken broth

Everything else is the same...voila! Can't beat that.

Hope you enjoy. If you have any questions, you can find me on Pinterest or Twitter @ugottafriend.