Shelly's Recipe

JALAPENO CHEESEBURGER CHOWDER

Category: Chowders

1 lb ground chuck
1 medium onion, chopped (about 1 cup)
2 (14 oz) cans less-sodium chicken broth (3-1/2 cups)
1 (14.5 oz) can Mexican style diced tomatoes
2 cups frozen mixed vegetables
1 large Idaho russet potato (about 8 oz), peeled and cut into 1/2-inch pieces
1 (16 oz) box mild Mexican pasteurized processed cheese, cut into 1-inch pieces

In 4- to 6-quart saucepot, cook beef and onions over medium-high heat 5 minutes or until beef browns, breaking up beef with side of spoon. Drain fat, then stir in broth and undrained tomatoes; cook 5 to 6 minutes or until mixture simmers.

Stir in frozen vegetables and potato; heat to boiling over high heat. Reduce to medium; simmer soup 10 minutes or until potato is tender. In batches, add cheese, stirring until cheese melts. Cook chowder 5 minutes or until heated through. Ladle soup into warm bowls to serve. Serves: 6