Creamy Beef Vegetable Soup

Creamy Beef Vegetable Soup
by: Emma Williams


1 1/2 lb. ground chuck

1/2 cup finely chopped onions

1 (15 oz.) can beef chili (with beans)

1 (15 oz.) can whole corn (drained)

1 (28 oz.) can petite diced tomatoes

1 (15 oz.) can green beans (drained)

1 cup chunky salsa (your choice)

1 (8 oz.) package cream cheese

1/2 lb. Velveeta cheese

2 cup whipping cream

1 (8 oz.) container sour cream

Preparation Instructions:

Cook ground chuck and onions in a large skillet until browned. Drain excess fat. Combine beef chili, corn, tomatoes, green beans, and salsa to ground chuck and onions. Pour into large sauce pan and cook over low heat while cutting in Velveeta cheese and cream cheese. Cook until melted, add whipping cream. Heat to taste. Garnish with parsley and a sour cream dollop. Makes 8-12 servings.

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