CHILI CHEESE SOUP (SALLYE)
By
sallye bates
@grandedame
10
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.
★★★★★ 1 vote5
Ingredients
-
1 Tbspolive oil
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1 largeonion
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1 ccarrot matchsticks (optional)
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1 or 2 mediumpotatoes***
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1 or 2 mediumhatch green chiles (or your choice)
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1 smallcan hunt's tomato sauce (7 oz)
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2 clovegarlic
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6 to 8 cwater or vegetable broth
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8 ozgrated mexican blend chese (or your choice)
How to Make CHILI CHEESE SOUP (SALLYE)
- 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. - 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. - Add potatoes and carrots to saucepan and continue cooking for about 2 minutes.
- Add water, tomato sauce, and salt to sauce pan.
Turn heat to low and simmer until potatoes are tender (about 20 minutes). - Stir in cheese until well blended and remove from heat.
- Best if served while still hot.
- ***For a more authentic Mexican dish, substitute 1 or 2 cans of hominy.