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chili cheese soup (sallye)

(1 rating)
grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

We love cheese soup, but it is rather bland, so I came up with this alternative soup with a subtle taste of Tex-Mex. Looking for a piquant flavor filled soup to serve your family on cool winter days? Search no more, you're going to love this one.

(1 rating)
yield serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For chili cheese soup (sallye)

  • 1 Tbsp
    olive oil
  • 1 lg
    onion
  • 1 c
    carrot matchsticks (optional)
  • 1 or 2 md
    potatoes***
  • 1 or 2 md
    hatch green chiles (or your choice)
  • 1 sm
    can hunt's tomato sauce (7 oz)
  • 2 clove
    garlic
  • 6 to 8 c
    water or vegetable broth
  • 8 oz
    grated mexican blend chese (or your choice)

How To Make chili cheese soup (sallye)

  • 1
    PREPARATION: Peel and dice potatoes. Peel and dice onion. Cut stem off peppers, remove membranes and seeds and dice. Peel and dice garlic cloves. NOTE: To save time, you can place onion, chiles and garlic in food processor and pulse until finely diced.
  • 2
    Place heavy saucepan over medium high heat, add cooking oil. When oil is shimmering, add onions, chiles and garlic and cook until tender, but not brown.
  • 3
    Add potatoes and carrots to saucepan and continue cooking for about 2 minutes.
  • 4
    Add water, tomato sauce, and salt to sauce pan. Turn heat to low and simmer until potatoes are tender (about 20 minutes).
  • 5
    Stir in cheese until well blended and remove from heat.
  • 6
    Best if served while still hot.
  • 7
    ***For a more authentic Mexican dish, substitute 1 or 2 cans of hominy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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