Green Chile Cheeseburger Soup
INGREDIENTS
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2 baking potatoes (about 1.25 lb total), baked or cooked in the microwave until soft
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1/2 - 1 lb of very lean ground beef or venison (I used 1/2 lb of venison)
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1/2 cup chopped celery stalks, leaves reserved and chopped
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3/4 cup chopped onion
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1/2 cup chopped sweet peppers
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3 cloves of garlic, peeled and chopped
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1/3 cup flour
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3 cups of lowfat milk (I used 1%)
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1 very loose cup of finely shredded extra sharp cheddar cheese
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1/4 cup nonfat Greek yogurt
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1/4 cup light sour cream
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1/2 cup green chile juice (the juices that you find in the container of frozen green chile when you thaw it or canned green chile when you drain it)
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1/4 cup chopped green chile
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About 2 Tablespoons of finely chopped fresh herbs (I used a mix of basil, oregano, thyme and rosemary - or if you don't have fresh herbs, substitute a teaspoon of Italian seasoning)
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2 teaspoons of Red Robin Seasoning
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freshly ground black pepper and salt, to taste
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For garnish: a bit more shredded cheese and some chopped green onion or fresh herb leaves
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