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.


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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)

Directions Step-By-Step

1
PREPARATION:

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.
2
Place 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.
3
Add potatoes and carrots to saucepan and continue cooking for about 2 minutes.
4
Add water, tomato sauce, and salt to sauce pan.

Turn heat to low and simmer until potatoes are tender (about 20 minutes).
5
Stir in cheese until well blended and remove from heat.
6
Best 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