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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."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.