Cheeseburger Soup

I was chatting on the phone with my mom today debating on what I was going to make for dinner tonight and she told me about this soup. She said that she and several of her friends have made it recently and that they all really enjoyed it. I jotted down the few things I needed and ran to the store. It was kind of rainy and a little cool here today, so this sounded great. Now, a couple things:
1. Not sure why it's called cheeseburger soup. Besides the fact that it has cheese and hamburger in it. But it also has potatoes, carrots, green chilies and bell peppers, which are not ingredients I think of when I think "cheeseburger". Regardless, it was awesome, so maybe I need to rethink my cheeseburger toppings.

2. I am trying to cook things that are healthy and usually milk based soups aren't high on any health food lists. But, I cut corners where I could and I think that overall, this probably wasn't too high in fat. I used 1% milk instead of whole milk so that cuts a ton of fat and calories right there and it was still nice and rich tasting.

I served it with Jiffy Corn Bread muffins and all 3 of my girls scarfed it right up. This will stay on my menu rotation for sure. Thanks, mom!

Cheeseburger Soup

1/2 pound lean ground beef, browned and drained
1 1/2 cups water
2 cups diced potatoes (I used canned potatoes)
1 cup diced carrots (I used sliced canned carrots)
1/2 cup diced onions
1/4 cup diced green peppers
4 oz can chopped green chilies
2 beef bouillion cubes
1/2 teaspoon garlic powder
2 1/2 cups milk, divided
3 tablespoons flour
1/2 cup cubed american cheese
1/4 teaspoon cayenne pepper (I omitted this)

In a large saucepan, combine browned hamburger, water, potatoes, carrots, onion, pepper, chilies, garlic powder, and bouillion. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until carrots are tender.

Stir in 2 cups milk. Mix 1/2 cup milk and flour; gradually stir into
soup. Bring to a boil. Cook and stir 2 minutes or until thick and bubbly. Reduce heat, stir
in cheese and cayenne. Let simmer until ready to serve. Yield 6-8 servings