CHEESY CHILI SOUP
This easy, cheesy chili-style soup combines freshly chopped vegetables with canned tomatoes and the beans of your choice for a tasty dish.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Bring all ingredients except cheese to boil in medium saucepan.
- Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese.
- Ladle into bowls. Top with remaining cheese.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEDDAR CHILI SOUP
Easy to make and a nice change from your standard soups. This is great served with a loaf of crusty bread or tortilla chips! A flavorful choice!
Provided by MMers
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In saucepan, heat oil over medium heat.
- Cook onion until soft.
- Add garlic, jalapeno pepper, chili powder and cumin.
- Continue cooking for about 2 minutes.
- Add potatoes and stock; bring to boil.
- Cover and cook for about 15 minutes.
- Add 1/2 of the kidney beans.
- Transfer to blender or food processor and puree until smooth.
- Return mixture to saucepan over medium heat.
- Add 2 cups of the cheese, remaining kidney beans, milk, corn, salt and pepper.
- Cook, stirring, for about 10 minutes until cheese is melted and soup is heated through.
- Garnish with green onion and rest of cheese.
CHILI CHEESE SOUP
To cut down on last minute preparation, Kyle Gray chops the vegetables from this rich soup the night before and stores them in the fridge. "It has become one of our favorite comfort foods," notes the Glendale, Arizona cook.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.
Nutrition Facts : Calories 294 calories, Fat 22g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 1107mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 10g protein.
SUNNY'S GRILLED ASPARAGUS SOUP WITH CHILE-CHEESE CIABATTA TOAST
Steps:
- For the soup: Preheat a grill for direct and indirect cooking or oven to 400 degrees F. If using a grill, set a wire rack directly on the grill grate.
- Brush the asparagus and scallions all over with olive oil. Sprinkle with salt and pepper and place over the direct heat of the grill. Cook, turning a few times, until limber and partially charred, 2 to 4 minutes. Remove to a cutting board.
- Make the toast: In a small bowl mix the jam and sambal. Spread on the cut side of the rolls. Divide and pile the cheese on top of the jam on each roll and place over the indirect heat of the grill (directly on the grates or on a baking sheet). Cook, covered, until the cheese is melted, 3 to 5 minutes.
- Build the soup. Transfer the grilled veggies to a cutting board and roughly chop. Add to the jar of a blender. Add the stock, yogurt and parsley and blend until smooth.
- Put the soup, lemon zest, garlic and salt to taste in a medium pot over medium-high heat and bring to a simmer. Cook for a few minutes to warm through. Taste and adjust the seasonings if needed.
- To finish the soup: In a small bowl, whisk together the yogurt, lemon juice and honey. Pour the soup into bowls. Spoon 3 drops of the yogurt mixture into each bowl and run a skewer in a circle through the yogurt mixture to make a decorative pattern.
- Serve the toast alongside the soup.
CHEESY GREEN CHILI SOUP
Roasted poblano chiles give this chili soup great color-and a kick that's nicely balanced by a blend of sour cream and cheese.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Place 1 cup of the broth, onion, chiles and sour cream in blender container; cover. Blend until smooth.
- Melt butter in medium saucepan on medium heat. Stir in flour. Add chile mixture; mix well. Gradually add the remaining 2 cups broth, stirring until well blended. Reduce heat to medium-low; simmer 10 min., stirring frequently. Season with salt and black pepper to taste.
- Ladle the soup into 4 soup bowls; sprinkle with cheese.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CORN, CHEESE AND CHILI SOUP
Truly the best soup I ever tasted. It's quick and easy and always turns out great. It's an adaptation of a recipe from a James McNair cookbook I found years ago and have been making it ever since. As you probably already know, if you like cheese soup to be as smooth as possible use processed cheese like Velveeta. Adding 1 cup of milk makes a richer soup, but it could be omitted and would still taste great.
Provided by Kumquat the Cats fr
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- melt butter in large saucepan over medium heat.
- add onion and saute until soft, about 5 minutes.
- stir in garlic and saute 1 minute.
- add flour and stir for 2 minutes.
- add corn, chiles, tomatoes and broth.
- bring to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally.
- slowly stir cheese (and milk if desired) into soup and heat, stirring frequently until cheese melts, about 5 minutes.
- do not bring to a boil.
- add salt and cayenne pepper to taste and serve.
PATRICIA'S GREEN CHILE SOUP
This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.
Provided by pmvbc
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 14 g, Cholesterol 99.7 mg, Fat 31.4 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 17.1 g, Sodium 916.1 mg, Sugar 2.6 g
CHEESY CHILI
Steps:
- In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.
CHILI SOUP
This is a recipe we use for the Sioux Center Christian School soup supper. It is designed to be easy and relatively inexpensive.
Provided by Dirk Zwart
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 14
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.
Nutrition Facts : Calories 518.1 calories, Carbohydrate 43.1 g, Cholesterol 82.7 mg, Fat 27.8 g, Fiber 9.4 g, Protein 26 g, SaturatedFat 10.8 g, Sodium 829.5 mg, Sugar 12 g
CHILI-MAC SOUP
Hamburger Helper® makes this easy, hearty soup a go-to weeknight dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.
Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 45 mg, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 8 g, TransFat 1/2 g
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