ZESTY CHILI-CHEESE SOUP

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Zesty Chili-Cheese Soup image

With green chilies, corn and cheese, this slightly spicy soup has a Mexican flair. You're sure to like the extra "zip" it brings to your dinner table.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1 cup chopped onion
2 tablespoons vegetable oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups chicken broth
3 cups frozen whole kernel corn
2 cans (4 ounces each) chopped green chilies
1 cup seeded chopped tomatoes
1 can (12 ounces) evaporated milk
3 cups shredded sharp cheddar or Monterey Jack cheese
1 teaspoon ground cumin

Steps:

  • In a soup kettle or Dutch oven over medium heat, saute onion in oil and butter until tender. Add garlic and saute for 1 minute. Add flour; cook and stir for 2 minutes. Stir in broth, corn, chilies and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Add remaining ingredients; heat, stirring frequently, until the cheese is melted (do not boil).

Nutrition Facts :

*** Explore more Zesty Chili-Cheese Soup Recipes »

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