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Homemade Copycat Chili Cheese Soup with Velveeta

Chili cheese soup with Velveeta simmers ground beef, beans, tomatoes, and vegetables in a seasoned beef broth. Cubed Velveeta melts in at the end for a creamy, cheesy bowl with a hearty chili flavor.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, finely chopped
  • 1 green bell pepper medium, diced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 block (16 oz) Velveeta cubed

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat a 5-quart Dutch oven over medium-high heat and cook the ground beef for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F; drain excess fat if needed.
  2. Add the onion and bell pepper and cook for 5 to 7 minutes, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour, chili powder, cumin, salt, and black pepper and cook for 1 minute.
  5. Gradually stir in the beef broth.
  6. Add the tomatoes and kidney beans, then bring to a gentle simmer.
  7. Cook uncovered for 15 minutes, stirring occasionally.
  8. Reduce the heat to low, add the Velveeta, and stir for 5 to 8 minutes until fully melted.
  9. Serve hot.

Notes

For the smoothest texture, keep the heat low while the Velveeta melts. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cheese may change texture. For a gluten-free version, use a gluten-free all-purpose flour blend and check product labels.