Chili Cheese Soup Recipes

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CHILI CHEESE SOUP



Chili Cheese Soup image

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

1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, shredded
1/2 cup butter, cubed
1/2 cup all-purpose flour
2 teaspoons ground mustard
2 teaspoons paprika
3 teaspoons Worcestershire sauce
2 cans (14-1/2 ounces each) chicken broth
3 cups milk
2 cans (4 ounces each) chopped green chilies
1/2 to 1 teaspoon Liquid Smoke, optional
1 jar (16 ounces) process cheese sauce

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.

CHILI SOUP



Chili Soup image

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

3 pounds ground beef
1 ½ cups chopped onion
2 potatoes, cubed
4 (15 ounce) cans kidney beans
4 (10.75 ounce) cans condensed tomato soup
8 cups tomato juice
3 teaspoons chili powder
8 cups water
salt to taste

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

CORN, CHEESE AND CHILI SOUP



Corn, Cheese and Chili Soup image

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

1 (10 ounce) package frozen corn
2 tablespoons butter
1 cup onion, chopped
2 teaspoons garlic, minced (or pressed)
2 tablespoons flour
1 cup fresh tomato, chopped (or canned and drained)
1 (4 ounce) can green chilies, diced
3 cups vegetable broth (or 2 Knorr vegetable bouillon cubes dissolved in 3 cups water)
12 ounces low-fat sharp cheddar cheese or 12 ounces Velveeta cheese, shredded
1 cup milk (optional)
salt, to taste
cayenne pepper, to taste

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.

CREAMY GREEN CHILI AND CHEESE SOUP



Creamy Green Chili and Cheese Soup image

This sounds perfect for cold nights! Potatoes, green chiles, cream and cheese!?? Doesn't get much better than that! Source: internet

Provided by jovigirl

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

5 tablespoons butter
1 1/2 cups chopped onions
3 garlic cloves, finely chopped
1/2 teaspoon dried oregano, crushed
4 cups chicken broth
2 cups diced potatoes
1 teaspoon hot pepper sauce
1 (7 ounce) can diced green chilies
1 teaspoon chopped fresh cilantro
1/2 cup heavy whipping cream
1 1/2 cups shredded monterey jack cheese

Steps:

  • Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
  • Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
  • Cook for 20 minutes or until potatoes are tender.
  • Add green chiles, cream and cheese.
  • Heat until cheese is melted.
  • Season with salt and black ground pepper to taste. Garnish with cilantro.

Nutrition Facts : Calories 348.7, Fat 26.6, SaturatedFat 16.3, Cholesterol 77.8, Sodium 1157.8, Carbohydrate 16.1, Fiber 2.3, Sugar 3.8, Protein 12.6

ZESTY CHILI-CHEESE SOUP



Zesty Chili-Cheese Soup image

With green chilies, corn and cheese, this slightly spicy soup has a Mexican flair. You're sure to like the extra "zip" it brings to your dinner table.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1 cup chopped onion
2 tablespoons vegetable oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups chicken broth
3 cups frozen whole kernel corn
2 cans (4 ounces each) chopped green chilies
1 cup seeded chopped tomatoes
1 can (12 ounces) evaporated milk
3 cups shredded sharp cheddar or Monterey Jack cheese
1 teaspoon ground cumin

Steps:

  • In a soup kettle or Dutch oven over medium heat, saute onion in oil and butter until tender. Add garlic and saute for 1 minute. Add flour; cook and stir for 2 minutes. Stir in broth, corn, chilies and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Add remaining ingredients; heat, stirring frequently, until the cheese is melted (do not boil).

Nutrition Facts :

JAKE'S CHILI-SOUP



Jake's Chili-Soup image

Hearty veggie chili-soup that's quick, easy, and delicious.

Provided by jake142

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn
1 (14.5 ounce) can vegetable broth
3 carrots, chopped
2 stalks celery, chopped
½ onion, chopped
1 tablespoon chili powder, or to taste
1 clove garlic, minced
1 cup shredded Mexican cheese blend
¼ cup sour cream

Steps:

  • Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.
  • Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 73.7 g, Cholesterol 38.6 mg, Fat 16.2 g, Fiber 20.8 g, Protein 26.1 g, SaturatedFat 9.8 g, Sodium 1804 mg, Sugar 13.7 g

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