25+ Delicious Velveeta Cheese Soup Recipes to Satisfy Your Cravings

Velveeta cheese is known for its smooth, creamy texture and distinct flavor, making it a favorite ingredient in many dishes.

When it comes to soups, Velveeta is a game-changer, transforming simple ingredients into rich, velvety bowls of comfort.

Whether you’re craving something hearty, spicy, or light, Velveeta cheese can elevate any soup recipe to new heights.

In this article, we’ve compiled a list of 25+ Velveeta cheese soup recipes that are perfect for any occasion.

From classic favorites like Velveeta cheese potato soup to more adventurous options like Velveeta cheese shrimp and corn soup, there’s something for everyone.

These recipes are quick, easy, and sure to become family favorites.

25+ Delicious Velveeta Cheese Soup Recipes to Satisfy Your Cravings

Velveeta cheese soups are a delightful way to add richness and comfort to any meal. Whether you’re in the mood for something classic or adventurous, these 25+ recipes prove that Velveeta is the perfect addition to a variety of soups.

From hearty potato soups to light, veggie-packed dishes, the possibilities are endless.

Not only are these recipes easy to prepare, but they also offer a deliciously creamy texture that makes every spoonful feel indulgent.

So, the next time you’re looking for a warm, comforting meal, turn to Velveeta cheese for a guaranteed hit that will have everyone coming back for more!

Velveeta Cheese Broccoli Soup

This Velveeta Cheese Broccoli Soup is a creamy and comforting bowl, perfect for a chilly day. With tender broccoli florets and rich Velveeta cheese, this soup is both hearty and satisfying. The creamy, cheesy texture makes it a family favorite, bringing warmth and deliciousness to the table. The recipe is quick, making it a great choice for busy weeknights or cozy weekends.

Ingredients

• 2 cups broccoli florets, chopped
• 1 ½ cups Velveeta cheese, cubed
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and pepper to taste

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until they are soft and fragrant, about 3–4 minutes.
2. Pour in the broth and bring it to a boil. Add the broccoli florets and cook until tender, approximately 5–7 minutes.
3. Reduce the heat to low, then stir in the heavy cream and cubed Velveeta cheese. Stir constantly until the cheese is completely melted and the soup is smooth and creamy.
4. Season with salt and pepper to taste. Simmer for an additional 5 minutes, stirring occasionally.
5. Serve hot, garnished with extra cheese or fresh herbs if desired.

With each spoonful, this soup brings a velvety richness balanced by the mild flavors of broccoli. The Velveeta cheese adds an irresistible creaminess that pairs beautifully with the wholesome veggies. Perfect as a starter or a main course, this recipe is a satisfying way to enjoy comfort food.

Velveeta Cheese Potato Soup

Velveeta Cheese Potato Soup is the ultimate cozy treat for cheese and potato lovers alike. This thick and creamy soup is filled with tender potatoes and Velveeta’s creamy richness, making it a filling meal on its own. Ideal for cold evenings, this soup comes together quickly, making it a fantastic choice for busy nights when comfort is a priority.

Ingredients

• 4 large potatoes, peeled and diced
• 1 ½ cups Velveeta cheese, cubed
• 4 cups chicken broth
• 1 cup whole milk
• 1 small onion, diced
• 1 rib celery, chopped
• 2 tbsp butter
• Salt and pepper to taste
• Chopped chives or green onions for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and celery, cooking until soft, about 5 minutes.
2. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
3. Using a potato masher, slightly mash some of the potatoes in the pot to create a thicker texture, while leaving some pieces whole.
4. Add the milk and Velveeta cheese. Stir until the cheese is melted and the soup is smooth.
5. Season with salt and pepper to taste. Simmer for another 5 minutes.
6. Serve hot, garnished with chives or green onions if desired.

This soup offers the ideal balance of cheesy goodness and hearty potatoes. The creamy texture of Velveeta combines with the soft potatoes to create a mouth-watering experience. Garnished with chives, it becomes a satisfying, comforting bowl that is hard to resist.

Velveeta Cheese and Tomato Soup

Velveeta Cheese and Tomato Soup is a delightful twist on classic tomato soup, enriched with the smoothness of Velveeta cheese. The combination of tangy tomatoes and creamy cheese makes this soup both vibrant and rich, perfect for pairing with crusty bread or a grilled cheese sandwich.

Ingredients

• 1 can (28 oz) crushed tomatoes
• 1 ½ cups Velveeta cheese, cubed
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Pour in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to blend.
3. Stir in the heavy cream and Velveeta cheese cubes. Continue stirring until the cheese is fully melted and the soup is creamy.
4. Add sugar if needed to reduce acidity, then season with salt and pepper to taste. Simmer for another 5 minutes.
5. Serve hot, garnished with fresh basil leaves if desired.

The Velveeta cheese in this soup gives a luxurious creaminess to the classic tomato base, creating a well-balanced flavor profile. With a touch of basil, the soup offers both comfort and a hint of elegance. Enjoyed with a side of crusty bread, it’s a heartwarming choice for any meal.

Velveeta Cheese Chicken Tortilla Soup

This Velveeta Cheese Chicken Tortilla Soup is a delicious, Tex-Mex-inspired dish that combines the bold flavors of spiced chicken with the creamy, smooth texture of Velveeta cheese. Loaded with tender chicken, hearty beans, and vibrant veggies, it’s a soup that feels like a complete meal, bringing warmth and richness with every bite.

Ingredients

• 2 cups cooked chicken, shredded
• 1 ½ cups Velveeta cheese, cubed
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes with green chilies
• 1 small onion, diced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Tortilla strips and chopped cilantro for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Stir in the cumin and chili powder, cooking for an additional minute until fragrant.
3. Add the chicken broth, black beans, corn, diced tomatoes with chilies, and shredded chicken. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
4. Stir in the Velveeta cheese cubes and continue stirring until the cheese is melted and the soup is creamy.
5. Season with salt and pepper to taste, and simmer for an additional 5 minutes.
6. Serve hot, garnished with tortilla strips and fresh cilantro.

This soup brings together the flavors of cheesy goodness and Mexican-inspired spices in a way that’s both comforting and hearty. The tender chicken, beans, and corn give it a fulfilling texture, while Velveeta adds a luscious creaminess that ties everything together. Perfect for a cozy dinner, this soup is sure to become a household favorite.

Velveeta Cheese Cauliflower Soup

This Velveeta Cheese Cauliflower Soup is a delightful way to enjoy a rich, cheesy flavor with a vegetable twist. The cauliflower becomes soft and tender, blending perfectly with the creamy Velveeta cheese. Light yet filling, this soup is great as a starter or main dish, and it’s a fantastic option for getting more vegetables in a tasty way.

Ingredients

• 1 head cauliflower, chopped into florets
• 1 ½ cups Velveeta cheese, cubed
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
2. Add the vegetable broth and cauliflower florets. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until the cauliflower is very tender.
3. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
4. Return the soup to low heat and add the heavy cream and Velveeta cheese cubes. Stir until the cheese is melted and the soup is creamy.
5. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley if desired.

This soup is creamy yet light, with Velveeta adding a comforting, rich flavor that’s balanced by the mildness of cauliflower. It’s a satisfying way to indulge in cheesy goodness while still enjoying a vegetable-forward dish. Ideal for a cozy meal, this soup offers warmth, flavor, and nutrition in every spoonful.

Velveeta Cheese Beer Soup

Velveeta Cheese Beer Soup is a unique and indulgent blend of creamy cheese and the subtle bitterness of beer, making it a delicious and satisfying dish perfect for casual gatherings. This soup is a crowd-pleaser, with its velvety texture and hint of hoppy flavor that pairs excellently with soft pretzels or a fresh baguette.

Ingredients

• 2 cups Velveeta cheese, cubed
• 4 cups chicken or vegetable broth
• 1 cup pale ale or lager
• 1 cup heavy cream
• 1 small onion, finely diced
• 1 clove garlic, minced
• 2 tbsp butter
• 1 tsp mustard powder
• Salt and pepper to taste
• Croutons and chives for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Stir in the mustard powder and cook for another minute to release the flavor.
3. Add the broth and beer, bringing to a gentle boil. Reduce heat and let it simmer for about 10 minutes to allow the alcohol to cook off.
4. Lower the heat to medium-low, then add the heavy cream and Velveeta cheese cubes. Stir until the cheese is melted and the soup is smooth.
5. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
6. Serve hot, garnished with croutons and chopped chives if desired.

With its creamy texture and slight bitterness from the beer, this soup offers a complex flavor profile that’s both comforting and intriguing. The Velveeta cheese blends beautifully with the beer, creating a rich and satisfying experience. Perfect as a starter or a meal on its own, it’s an ideal choice for chilly days or casual get-togethers.

Velveeta Cheese Spinach Artichoke Soup

Velveeta Cheese Spinach Artichoke Soup is a rich, creamy take on the classic dip, transformed into a hearty soup. It combines the earthy flavors of spinach and artichokes with the smooth, melty goodness of Velveeta cheese, creating a delightful dish that’s both sophisticated and comforting. Perfect for any time of year, this soup is filling enough to stand alone yet light enough to enjoy as a starter.

Ingredients

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and roughly chopped
• 1 ½ cups Velveeta cheese, cubed
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Grated Parmesan and fresh parsley for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
2. Add the vegetable broth, artichoke hearts, and spinach. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes, or until the spinach is tender.
3. Lower the heat and add the heavy cream and Velveeta cheese cubes. Stir until the cheese is fully melted and the soup is creamy.
4. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
5. Serve hot, garnished with grated Parmesan and fresh parsley if desired.

This soup captures the classic flavors of spinach and artichoke dip in a comforting, bowl-ready format. Velveeta cheese adds a luxurious creaminess that blends beautifully with the earthy vegetables. Perfect for a cozy meal, this dish offers an elevated take on a beloved appetizer.

Velveeta Cheese Bacon Corn Chowder

Velveeta Cheese Bacon Corn Chowder is a wonderfully indulgent soup that combines sweet corn, crispy bacon, and smooth Velveeta cheese. The result is a rich and hearty chowder that’s both creamy and satisfying, with smoky bacon adding a depth of flavor that’s irresistible. This soup is ideal for fall and winter, providing warmth and comfort with every bite.

Ingredients

• 4 slices bacon, chopped
• 1 ½ cups Velveeta cheese, cubed
• 4 cups chicken broth
• 1 ½ cups corn kernels (fresh, frozen, or canned)
• 1 cup heavy cream
• 2 medium potatoes, diced
• 1 small onion, diced
• 1 rib celery, chopped
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside on paper towels, leaving the bacon drippings in the pot.
2. Add the onion and celery to the pot, sautéing until soft, about 5 minutes.
3. Add the chicken broth, diced potatoes, and corn. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
4. Lower the heat and add the heavy cream and Velveeta cheese cubes, stirring until the cheese is fully melted and the soup is creamy.
5. Season with salt and pepper to taste. Stir in the crispy bacon, saving some for garnish.
6. Serve hot, garnished with green onions and reserved bacon.

The creamy cheese, crispy bacon, and sweet corn combine to make this chowder an indulgent experience. Each spoonful delivers a balance of textures and flavors, with the smoothness of Velveeta complementing the crispy bits of bacon. It’s a comforting and hearty choice that’s perfect for cold days.

Velveeta Cheese Mushroom Soup

This Velveeta Cheese Mushroom Soup is a deliciously creamy twist on classic mushroom soup. The earthy flavor of mushrooms melds beautifully with Velveeta’s smooth texture, creating a rich, savory soup that’s ideal for a cozy meal. Full of flavor and easy to make, it’s a wonderful option for mushroom lovers.

Ingredients

• 2 cups mushrooms (button or cremini), sliced
• 1 ½ cups Velveeta cheese, cubed
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing until softened, about 4 minutes.
2. Add the mushrooms and cook until they release their moisture and are golden brown, around 5–7 minutes.
3. Pour in the broth and bring it to a boil. Reduce heat and let it simmer for 10 minutes.
4. Lower the heat and add the heavy cream and Velveeta cheese cubes, stirring until the cheese is fully melted and the soup is smooth.
5. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh thyme or parsley.

The combination of Velveeta cheese and mushrooms creates a rich, creamy, and savory soup that feels both decadent and comforting. The mushrooms add a deep, earthy flavor that’s complemented by the smooth, cheesy texture of the Velveeta, making each bite a warming experience. Perfect for a cozy night in, this soup is a true comfort classic.

Velveeta Cheese Sweet Potato Soup

Velveeta Cheese Sweet Potato Soup is a smooth and velvety dish that blends the natural sweetness of roasted sweet potatoes with the creamy richness of Velveeta cheese. This comforting soup is perfect for fall and winter, offering a savory-sweet flavor profile that will satisfy your cravings for something both hearty and flavorful.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 ½ cups Velveeta cheese, cubed
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground ginger
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and roast for about 20–25 minutes, or until tender.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
3. Add the roasted sweet potatoes, vegetable broth, and ground ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a countertop blender.
5. Return the soup to low heat and stir in the Velveeta cheese cubes and heavy cream. Stir until the cheese has melted and the soup is creamy.
6. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh thyme.

This Velveeta Cheese Sweet Potato Soup provides a delightful contrast between the natural sweetness of the potatoes and the savory, cheesy flavor of Velveeta. It’s a perfect soup for a light lunch or a comforting dinner, and the creamy texture makes each spoonful feel like a treat. Its earthy sweetness and velvety richness make it a cozy favorite.

Velveeta Cheese Spicy Sausage Soup

Velveeta Cheese Spicy Sausage Soup combines the smoky, savory flavors of spicy sausage with the creamy richness of Velveeta, making a bold, hearty soup that packs a punch. With a kick of heat from the sausage and a rich, cheesy finish, this soup is perfect for those who love a little spice in their meal.

Ingredients

• 1 lb spicy sausage, crumbled
• 1 ½ cups Velveeta cheese, cubed
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, cook the sausage over medium heat, breaking it up with a spoon as it cooks. Once browned, remove the sausage and set aside.
2. In the same pot, sauté the onion and garlic for 3–4 minutes until softened.
3. Add the chicken broth, diced tomatoes with green chilies, and paprika. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in the cooked sausage, Velveeta cheese cubes, and heavy cream. Continue stirring until the cheese is melted and the soup is creamy.
5. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro.

The combination of spicy sausage and Velveeta cheese creates a perfect balance of heat and creaminess. The diced tomatoes with chilies add a layer of tangy flavor, making each spoonful flavorful and satisfying. This soup is a great choice for anyone craving a bold, cheesy dish with just the right amount of spice.

Velveeta Cheese Zucchini Soup

Velveeta Cheese Zucchini Soup is a light yet creamy soup that showcases the fresh flavor of zucchini with the smooth richness of Velveeta cheese. It’s an excellent choice for a light meal or a starter to a larger dinner. The blend of zucchini and cheese creates a savory, comforting dish that’s perfect for warm weather or any time you crave a refreshing yet indulgent soup.

Ingredients

• 2 medium zucchinis, chopped
• 1 ½ cups Velveeta cheese, cubed
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
2. Add the chopped zucchini and vegetable broth. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the zucchini is soft.
3. Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender until creamy.
4. Return the soup to the heat and add the Velveeta cheese cubes and heavy cream. Stir until the cheese is completely melted and the soup is smooth.
5. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh basil or parsley.

This Velveeta Cheese Zucchini Soup is a light, flavorful, and creamy dish that makes the most of fresh, seasonal zucchini. The Velveeta cheese adds a richness that beautifully complements the mild flavor of zucchini, making this soup a satisfying choice for those looking for a comforting yet not too heavy meal. Ideal for any time of the year, this soup is sure to become a go-to recipe.

Velveeta Cheese Shrimp and Corn Soup

Velveeta Cheese Shrimp and Corn Soup is a rich and creamy soup that brings together the sweetness of shrimp and corn with the smooth, velvety texture of Velveeta cheese. This dish combines seafood with comforting cheese, creating a perfect balance of flavors that’s satisfying yet light enough to enjoy on any occasion.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 ½ cups Velveeta cheese, cubed
• 4 cups chicken or vegetable broth
• 1 ½ cups corn kernels (fresh or frozen)
• 1 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 4 minutes.
2. Add the broth, corn, and paprika, and bring to a boil. Reduce heat and simmer for 5 minutes.
3. Add the shrimp to the pot and cook for 3–4 minutes until the shrimp turns pink and opaque.
4. Lower the heat and stir in the Velveeta cheese cubes and heavy cream. Stir until the cheese is fully melted and the soup becomes creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

The combination of shrimp and corn brings a sweet, briny flavor to the soup, which is beautifully balanced by the creamy Velveeta cheese. The paprika adds a subtle smoky note, while the heavy cream rounds out the dish for a luxurious finish. This soup is a great way to enjoy seafood in a comforting, cheesy form.

Velveeta Cheese Broccoli Soup

Velveeta Cheese Broccoli Soup is a cheesy take on the classic broccoli soup, where Velveeta cheese adds a creamy richness that perfectly complements the earthy flavor of fresh broccoli. This soup is a comforting, satisfying option for lunch or dinner, offering the benefits of vegetables in a warm, indulgent form.

Ingredients

• 4 cups broccoli florets
• 1 ½ cups Velveeta cheese, cubed
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and pepper to taste
• Crumbled bacon or shredded cheese for garnish (optional)

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 3–4 minutes.
2. Add the broccoli and broth to the pot. Bring to a boil, then reduce heat and simmer for about 10–12 minutes, or until the broccoli is tender.
3. Use an immersion blender to blend the soup to a smooth consistency, or blend in batches in a regular blender until creamy.
4. Return the soup to the stove and stir in the Velveeta cheese cubes and heavy cream. Stir until the cheese is fully melted and the soup is creamy.
5. Season with salt and pepper to taste.
6. Serve hot, optionally garnished with crumbled bacon or extra shredded cheese.

This Velveeta Cheese Broccoli Soup is a decadent and creamy twist on the classic dish. The broccoli retains its slightly crunchy texture, which pairs perfectly with the rich, velvety cheese. It’s the ultimate comfort food, especially for chilly days, and a great way to enjoy vegetables in a more indulgent form.

Velveeta Cheese Chili Soup

Velveeta Cheese Chili Soup is a hearty and satisfying dish that combines the rich flavors of chili with the creamy texture of Velveeta cheese. This soup is a great option for those who enjoy the bold spices of chili but want a richer, creamier version. It’s perfect for cold nights, offering warmth and flavor in every spoonful.

Ingredients

• 1 lb ground beef or turkey
• 1 ½ cups Velveeta cheese, cubed
• 4 cups beef or chicken broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Sour cream and chopped green onions for garnish

Instructions

1. In a large pot, cook the ground beef or turkey over medium heat until browned, breaking it up as it cooks. Drain any excess fat.
2. Add the onion and garlic to the pot and sauté until softened, about 4 minutes.
3. Stir in the chili powder, cumin, kidney beans, diced tomatoes with chilies, and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
4. Stir in the Velveeta cheese cubes and cook until the cheese is completely melted and the soup is smooth and creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with a dollop of sour cream and chopped green onions.

This Velveeta Cheese Chili Soup is an indulgent and flavorful twist on classic chili, with the Velveeta cheese adding a creamy texture that blends perfectly with the spicy and savory elements. It’s a filling and comforting dish that’s perfect for casual gatherings or a satisfying dinner on a cold night.

Note: More recipes​ are coming soon!