Best Chili And Cheese Soup Recipes

CREAMY GREEN CHILI AND CHEESE SOUP

Steps:

• Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
• Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
• Cook for 20 minutes or until potatoes are tender.
• Add green chiles, cream and cheese.
• Heat until cheese is melted.
• Season with salt and black ground pepper to taste. Garnish with cilantro.

CORN, CHEESE AND CHILI SOUP

Steps:

• melt butter in large saucepan over medium heat.
• add onion and saute until soft, about 5 minutes.
• stir in garlic and saute 1 minute.
• add flour and stir for 2 minutes.
• add corn, chiles, tomatoes and broth.
• bring to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally.
• slowly stir cheese (and milk if desired) into soup and heat, stirring frequently until cheese melts, about 5 minutes.
• do not bring to a boil.
• add salt and cayenne pepper to taste and serve.

CHEDDAR CHEESE AND POBLANO CHILI SOUP

Steps:

• Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Sauté 2 minutes or until soft. Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
• Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add chiles. Season with salt and lime juice. Pour into soup bowls and serve immediately.

ONE POT CHILI MAC AND CHEESE SOUP

Steps:

• Add olive oil to large soup pot or dutch oven.
• Add ground beef and cook until done. Stirring and breaking up meat with a spoon.
• Add onion and garlic.
• Cook for 3-4 minutes until onions soften.
• Add tomato paste, beans, diced tomatoes and bring to a simmer.
• Add cumin and chili powder, stir.
• Add beef stock and bring to a simmer.
• Add uncooked macaroni, salt and pepper to taste (don't forget to taste for seasoning...more cumin, salt and pepper? )
• Continue to cook for an additional 8-10 minutes until macaroni is tender.
• Serve with grated cheese on top!

POTATO, CHEESE, AND GREEN CHILI SOUP

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and green pepper and continue to sauté until the mixture begins to brown lightly.
• Add the potatoes and water with bouillon cubes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 15 minutes. Coarsely mash about half of the potatoes in the pot with a potato masher.
• Stir in the tomatoes, corn, chilies, and cumin, then cover and simmer gently for another 15 minutes, stirring occasionally.
• Sprinkle in the cheese, a little at a time, stirring it until fairly well melted. Add enough rice milk to give the soup a thick yet fluid consistency.
• Season with salt and pepper and continue to simmer over very low heat, stirring occasionally, for 5 minutes longer. If time allows, let the soup stand off the heat for an hour or so. Heat through before serving. Adjust the consistency with more rice milk if the soup becomes too thick, then taste to adjust the seasonings.
• Nutrition Information
• Per serving:
• Calories: 234
• Total fat: 11g
• Protein: 5g
• Fiber: 6g
• Carbohydrate: 33g
• Cholesterol: 0mg
• Sodium: 239mg

CHILI AND CHEESE SOUP

Steps:

• Boil water and add Oil, Chilis and onion. Let simmer until both are softened, 10-15 mins. Bring back to boil and add feta and garlic. After about 5 minutes bring back to simmer until cheese has melted. Set aside to rest another ten minutes, garnish with cilantro and eat straight or on top of rice.