CHILI CHEESE SOUP (SALLYE)

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Have you made this?

By sallye bates
@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:

3 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)

How to Make CHILI CHEESE SOUP (SALLYE)

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.