Chili Cheese Soup

SUBMITTED 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."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

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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

READ REVIEWS (2)

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.

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REVIEWS

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 add ground beef, then added quite a bit of chili powder and a few dashes of habenero sauce - with these alterations I got lots of raves!

1 user found this review helpful

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 chilies. Overall it was a hit. Personally I prefer spicy flavor over the smokey one this had, but enjoyed it anyway. It was really good! Thanks for sharing!

0 users found this review helpful

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