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Zesty Chili-Cheese Soup Recipe

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.

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Zesty Chili-Cheese Soup Recipe

Prep: 15 min. Cook: 30 min.

Yield: 8 Servings

15 30 45

Ingredients

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 (12 ounces) shredded sharp cheddar or Monterey Jack cheese
1 teaspoon ground cumin

Directions

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). Yield: 8 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 344 calories, 22 g fat (13 g saturated fat), 66 mg cholesterol, 735 mg sodium, 24 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Zesty Chili-Cheese Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p31