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Chili Cheese Soup

By: Kyle Gray  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 85 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, shredded
  • 1/2 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 2 teaspoons ground mustard
  • 2 teaspoons paprika
  • 3 teaspoons Worcestershire sauce
  • 2 (14.5 ounce) cans chicken broth
  • 3 cups milk
  • 2 (4 ounce) cans chopped green chilies
  • 1/2 teaspoon liquid smoke (optional)
  • 1 (16 ounce) jar process cheese sauce

Directions

  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.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2007 by TAWNEY112 
As written, it's just ok - not a whole lot of flavor. I followed the previous suggestion to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2007 by Meredith Slaten 
I made this soup for some family friends. I added ground beef, and omitted one can of... MORE

 
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