Chili Cheese Soup (sallye) Recipe

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CHILI CHEESE SOUP (SALLYE)

sallye bates

By
@grandedame

We love cheese soup, but it is rather bland, so I came up with this alternative soup with a subtle taste of Tex-Mex.

Looking for a piquant flavor filled soup to serve your family on cool winter days? Search no more, you're going to love this one.

Rating:
★★★★★ 1 vote
Comments:
Serves:
Yield 6 servings
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

1 Tbsp
olive oil
1 large
onion
1 c
carrot matchsticks (optional)
1 or 2 medium
potatoes***
1 or 2 medium
hatch green chiles (or your choice)
1 small
can hunt's tomato sauce (7 oz)
2 clove
garlic
6 to 8 c
water or vegetable broth
8 oz
grated mexican blend chese (or your choice)

Step-By-Step

1PREPARATION:

Peel and dice potatoes.

Peel and dice onion.

Cut stem off peppers, remove membranes and seeds and dice.

Peel and dice garlic cloves.

NOTE: To save time, you can place onion, chiles and garlic in food processor and pulse until finely diced.
2Place heavy saucepan over medium high heat, add cooking oil.

When oil is shimmering, add onions, chiles and garlic and cook until tender, but not brown.
3Add potatoes and carrots to saucepan and continue cooking for about 2 minutes.
4Add water, tomato sauce, and salt to sauce pan.

Turn heat to low and simmer until potatoes are tender (about 20 minutes).
5Stir in cheese until well blended and remove from heat.
6Best if served while still hot.
7***For a more authentic Mexican dish, substitute 1 or 2 cans of hominy.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids, Healthy