1 lb ground round (or leanest ground beef you can find)
1 small onion, diced
2 tbsp Worcestershire sauce
2 cans chicken broth
1 can fire-roasted diced tomatoes, washed and drained
3 tbsp butter
1/4 cup flour
16 oz. 2%-milk Velveeta cheese, cubed
1 cup milk
Salt and pepper to taste
1 bag baby spinach (optional)
In a large stock pan, brown beef and onion. Add 2 tbsp Worcestershire sauce. Add chicken broth and tomatoes and bring to a boil.
In a small saucepan, melt 3 tbsp butter. Add 1/4 cup flour and cook for 3 to 5 minutes or till bubbly. Add to soup. Bring the soup to a boil and cook and stir for 2 min. Reduce heat to low. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Add baby spinach (if desired).
(Adapted from this recipe)