Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, diced (approx. 150g)
  • 1 pound (450g) ground beef (at least 80/20 for flavor)
  • 1 teaspoon (5 ml) kosher salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 teaspoon (5 ml) garlic powder
  • 1/2 teaspoon (2.5 ml) onion powder
  • 4 cups (950 ml) beef broth
  • 1 (14.5 ounce) can (410g) diced tomatoes, undrained
  • 1 (10 ounce) can (283g) diced tomatoes and green chilies (like Rotel), undrained
  • 1 cup (240 ml) milk
  • 8 ounces (225g) cream cheese, softened
  • 1 pound (450g) cheddar cheese, shredded, divided (reserve 1/2 cup for topping)
  • 1/4 cup (60 ml) ketchup
  • 1 tablespoon (15 ml) yellow mustard

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef, salt, pepper, garlic powder, and onion powder. Cook, breaking up the beef with a spoon, until browned and cooked through. Drain off any excess grease.
  2. Add diced onion to the skillet and cook until softened, about 5 minutes.
  3. Transfer browned beef and onions to the crockpot. Add beef broth, diced tomatoes (and Rotel, if using), ketchup, and mustard. Stir to combine.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. Stir in milk and softened cream cheese until the cream cheese is fully melted and the soup is creamy. Stir in most of the shredded cheddar cheese (reserve some for topping). Continue cooking until the cheese is melted, about 15-30 minutes.
  6. Ladle into bowls and top with reserved shredded cheddar cheese. Serve hot.