Chili Cheese Soup Recipe

Chili Cheese Soup Recipe photo by Taste of Home

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To cut down on last minute preparation, Kyle Gray chops the vegetables from this rich soup the night before and stores them in the fridge. "It has become one of our favorite comfort foods," notes the Glendale, Arizona cook.

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Chili Cheese Soup Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

15 15 30

Ingredients

1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, shredded
1/2 cup butter, cubed
1/2 cup all-purpose flour
2 teaspoons ground mustard
2 teaspoons paprika
3 teaspoons Worcestershire sauce
2 cans (14-1/2 ounces each) chicken broth
3 cups milk
2 cans (4 ounces each) chopped green chilies
1/2 to 1 teaspoon Liquid Smoke, optional
1 jar (16 ounces) process cheese sauce

Directions

In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted. Yield: 10 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 294 calories, 22 g fat (14 g saturated fat), 62 mg cholesterol, 1,107 mg sodium, 17 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Chili Cheese Soup in Quick Cooking November/December 2003, p13