‘Tis the season for soups, no? I love this soup as well and although it it’s not as creamy and rich as the Cheeseburger Soup, it makes up for it in easy of preparation. This is another gem from Allrecipes. I love that website!
- 1 onion, chopped
- 1 (16 ounce) can chili beans (drained)
- 1 (15 ounce) can black beans (drained)
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer Note: Omitted.
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained Note: I use one; C is not a fan of tomatoes
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts
- shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)
This is so easy to make it’s ridiculous. Put 1lb of chicken breasts in the fridge the night before you plan to make this so that the chicken is thawed enough to remove the paper/padding stuff attached to the bottom of it in the package. Sometimes (most of the time) I forget to do this and will put some hot water in the sink with the chicken and let it thaw in there for about 30 minutes, just until I can get that paper stuff off (does anyone know the point of this?). Put the chicken in the crock pot. I season it with salt, pepper and garlic powder on top of the taco seasoning. Put the drained corn and beans in the pot, along with the rest of the ingredients. I substitute 12oz of chicken broth (made with bouillon cubes ;)) for the beer. Turn the crock pot on high, go do whatever you need to do for about 6 or 7 hours, come home and dinner is served! If you do not not start out with frozen chicken, put the crock pot on low instead of high. The chicken is tender and flavorful. The beans and corn are hearty and healthy. The whole thing is just easy and wonderful!
Topped with cheese and sour cream
Let me be honest: this review/how-to/whatever you want to call this is completely biased because I LOVE Cheeseburger Soup. A Bible study friend of mine introduced me to it and now I’m pretty sure we eat at least every 10 days. It’s probably not all that healthy, but you can sneak a lot of vegetables in if you so choose!
- ½ pound ground beef Note: 1lb for me.
- ¾ cup chopped onion
- ¾ cup shredded carrots Note: I use two lg carrots, chopped.
- ¾ cup chopped celery Note: 3 lg stalks for me.
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 tablespoons butter Note: I eyeball this…
- 3 cups chicken broth Note: Eyeball for the roux.
- 4 cups cubed potatoes Note: 2 Russet’s for me
- ¼ cup all-purpose flourNote: 1/8 for me.
- 2 cups cubed Cheddar cheese Note: 1 block (8oz) sharp cheddar.
- 1½ cups milk Note: Eyeball for the roux, but no more than half this.
- ¼ cup sour cream
There is one thing I dislike about this recipe: the prep time! There are a lot of things to chop and peel and at the close of my day (the hour or so before daddy comes home! Thank the Lord!), it’s just a lot of stuff to do. A is tired and ready to see someone else, I’m tired and ready to not be the only adult in the house, etc. So, during the day, if the opportunity presents itself, I’ll chop and peel everything beforehand and stick it in the fridge. The day I made this, A was playing so nicely by herself that I seized the moment and got everything done (I forgot the potatoes though) in about 10 minutes! I highly recommend doing all the prep work before hand. To prevent the potatoes from turning brown, keep them in a water+ice bath in the fridge; works perfectly :)
As for making the roux, I half the flour, butter, and milk because I don’t like my soup to be too thick. Roux’s are tricky, but they’re basically just butter and flour blended together. Start by first melting the butter on low heat and then add the flour, whisking all the while. It will thicken. Let it cook a few minutes to get rid of the flour flavor; when it’s thickened and you’re happy with the taste, whisk it into your soup! My first few times were pretty horrible and I was totally turned off from even trying it again, but you get the hang of it eventually :)
I use less cheese than it calls for, but I’ve never missed it. I just cube up a block of cheese of my choosing. I also add a dollop of mascarpone cheese as a nod to my favorite cheftess, Giada! hah :) And because I buy it for a handful of recipes and it usually just sits in my fridge going bad unless I invent ways to use it, but it’s totally optional. With or without, this soup is beyond delicious!
Husband rating: 8.5
Would I make this for someone else?: Absolutely!
I did the best I could with this little nutritional information chart. Can’t be too horribly off, but don’t be your diet on it!
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.