Chili Cheese Soup Recipe

5 2 1
Chili Cheese Soup Recipe
Chili Cheese Soup Recipe photo by Taste of Home
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Chili Cheese Soup Recipe

Read Reviews
5 2 1
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 cup: 294 calories, 22g fat (14g saturated fat), 62mg cholesterol, 1107mg sodium, 17g carbohydrate (7g sugars, 1g fiber), 10g protein.

  • 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
  1. 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).
Originally published as Chili Cheese Soup in Quick Cooking November/December 2003, p13

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ladonnabn User ID: 1597088 56729
Reviewed May. 21, 2011

"This is a perfect rainy day soup"

MY REVIEW
lushiny User ID: 3054868 101288
Reviewed Oct. 17, 2008

"My husband and I really did not like this soup.

Thank you for posting - nothing ventured-nothing learned. :)"

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