CHILI CHEESE SOUP (SALLYE)
By
sallye bates
@grandedame
10
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.
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 vote5
Comments:
Serves:
Yield 6 servings
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
-
1 Tbspolive oil
-
1 largeonion
-
1 ccarrot matchsticks (optional)
-
1 or 2 mediumpotatoes***
-
1 or 2 mediumhatch green chiles (or your choice)
-
1 smallcan hunt's tomato sauce (7 oz)
-
2 clovegarlic
-
6 to 8 cwater or vegetable broth
-
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.
About CHILI CHEESE SOUP (SALLYE)
Main Ingredient: Vegetable
Regional Style: Southwestern
