chili cheese soup (sallye)
(1 RATING)
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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prep time
10 Min
cook time
30 Min
method
Stove Top
yield
Yield 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion
- 1 cup 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 cloves garlic
- 6 to 8 cups water or vegetable broth
- 8 ounces grated mexican blend chese (or your choice)
How To Make chili cheese soup (sallye)
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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.
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Step 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.
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Step 3Add potatoes and carrots to saucepan and continue cooking for about 2 minutes.
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Step 4Add water, tomato sauce, and salt to sauce pan. Turn heat to low and simmer until potatoes are tender (about 20 minutes).
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Step 5Stir in cheese until well blended and remove from heat.
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Step 6Best if served while still hot.
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Step 7***For a more authentic Mexican dish, substitute 1 or 2 cans of hominy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Other Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Ingredient:
Vegetable
Culture:
Southwestern
Method:
Stove Top
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