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In a soup pot on med-high, saute
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shredded carrots,
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diced onion,
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diced celery in
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olive oil (or whatever you use)
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When browned, add in
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1.5 pounds of ground beef
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or, if you want to better drain the burger after browning,
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you can set aside the veggies then add them back after the burger is browned.
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Add to that:
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several cups of beef broth (deglazing the pan)
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2 cans of chili beans in their sauce
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a can of mild green chilis
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a can of diced tomatoes (I used petite diced)
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Add more liquid if needed to make it 'soup'. Probably just water at this point.
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I then added the following, but you can adjust it of course:
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a cube of chipotle (it's like a little boullion cube)
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black pepper
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chili powder
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cumin
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touch of cayenne
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garlic powder
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a dash of some tomato chicken stock powder (found in the mexican aisle usually)
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Taste and adjust
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Finally, after it has simmered and melded,
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I tossed in a few inches of velveeta cut into cubes
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a dollop of lite or regular sour cream
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Be careful not to simmer too high after adding the last two.
