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Chili Cheese Soup

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."
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30 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  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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Read all reviews 4
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After making a few changes, this came out delicious! I added pamentos, hot sauce, and some cyanne pepper. After bringing to a boil and adding remaining ingredients, I added chicken (already coo...

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 thes...

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...

Wonderful! Even my kids enjoy this! I added ground beef, which I browned with green peppers and onions and added a dash or two of chili powder. Excellent!

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