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Chili Cheese Soup

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings (about 2 quarts)

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

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Reviews

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Average Rating:
  • ladonnabn
    May 21, 2011

    This is a perfect rainy day soup

  • lushiny
    Oct 17, 2008

    My husband and I really did not like this soup.Thank you for posting - nothing ventured-nothing learned. :)