quick & easy
Start off by browning the ground beef on medium heat. When it’s about done, add the onions, then garlic.
Cook until the meat is completely browned and the onions are translucent. Add the rest of the ingredients to your pot.
Simmer and thicken the soup until the cheeses melt. I like to top it with diced mild chiles and fresh cilantro.
Ultimate Clam Chowder