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.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 294 calories, Fat 22g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 1107mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 10g protein.
CHILI SOUP
This is a recipe we use for the Sioux Center Christian School soup supper. It is designed to be easy and relatively inexpensive.
Provided by Dirk Zwart
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 14
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.
Nutrition Facts : Calories 518.1 calories, Carbohydrate 43.1 g, Cholesterol 82.7 mg, Fat 27.8 g, Fiber 9.4 g, Protein 26 g, SaturatedFat 10.8 g, Sodium 829.5 mg, Sugar 12 g
CHICKEN CHILI SOUP
This soup is so yummy on a cold day.
Provided by CAROL46
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 18
Number Of Ingredients 14
Steps:
- Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 21 g, Cholesterol 25.6 mg, Fat 1.1 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 0.2 g, Sodium 427 mg, Sugar 3.6 g
CREAMY GREEN CHILI AND CHEESE SOUP
This sounds perfect for cold nights! Potatoes, green chiles, cream and cheese!?? Doesn't get much better than that! Source: internet
Provided by jovigirl
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
- Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
- Cook for 20 minutes or until potatoes are tender.
- Add green chiles, cream and cheese.
- Heat until cheese is melted.
- Season with salt and black ground pepper to taste. Garnish with cilantro.
Nutrition Facts : Calories 348.7, Fat 26.6, SaturatedFat 16.3, Cholesterol 77.8, Sodium 1157.8, Carbohydrate 16.1, Fiber 2.3, Sugar 3.8, Protein 12.6
CHEESY CHILI
Steps:
- In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.
CHILI MAC AND CHEESE SOUP
An easy 30 minute hearty soup where even the uncooked macaroni is tossed in the pot!
Provided by Kathi & Rachel
Categories Dinner Main Course Soup
Time 35m
Number Of Ingredients 14
Steps:
- Add olive oil to large soup pot or dutch oven.
- Add ground beef and cook until done. Stirring and breaking up meat with a spoon.
- Add onion and garlic.
- Cook for 3-4 minutes until onions soften.
- Add tomato paste, beans, diced tomatoes and bring to a simmer.
- Add cumin and chili powder, stir.
- Add beef stock and bring to a simmer.
- Add uncooked macaroni, salt and pepper to taste (don't forget to taste for seasoning...more cumin, salt and pepper? )
- Continue to cook for an additional 8-10 minutes until macaroni is tender.
- Serve with grated cheese on top!
Nutrition Facts : Calories 493 kcal, Carbohydrate 42 g, Protein 30 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 68 mg, Sodium 1021 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
CORN, CHEESE AND CHILI SOUP
Truly the best soup I ever tasted. It's quick and easy and always turns out great. It's an adaptation of a recipe from a James McNair cookbook I found years ago and have been making it ever since. As you probably already know, if you like cheese soup to be as smooth as possible use processed cheese like Velveeta. Adding 1 cup of milk makes a richer soup, but it could be omitted and would still taste great.
Provided by Kumquat the Cats fr
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- melt butter in large saucepan over medium heat.
- add onion and saute until soft, about 5 minutes.
- stir in garlic and saute 1 minute.
- add flour and stir for 2 minutes.
- add corn, chiles, tomatoes and broth.
- bring to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally.
- slowly stir cheese (and milk if desired) into soup and heat, stirring frequently until cheese melts, about 5 minutes.
- do not bring to a boil.
- add salt and cayenne pepper to taste and serve.
CHEESY CHILI SOUP
This easy, cheesy chili-style soup combines freshly chopped vegetables with canned tomatoes and the beans of your choice for a tasty dish.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Bring all ingredients except cheese to boil in medium saucepan.
- Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese.
- Ladle into bowls. Top with remaining cheese.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COPYCAT CHILIS LOADED BAKED POTATO SOUP RECIPE
Love the taste of Chili's Loaded baked potato Soup? Now you can make a pot for the Entire family for the same price as 1 cup at the Restaurant!
Provided by Melissa 'Liss' Burnell
Categories Copycat ~ Clone
Time 30m
Number Of Ingredients 17
Steps:
- Melt the butter in a large saucepan, Add diced onions and saute until translucent, but not browned.
- Sprinkle the flour over the onions, stirring to incorporate , cook for about a minute, stirring gently. Add stock and bring to a simmer.
- In a small bowl, dissolve the cornstarch in COLD water.
- To the saucepan, add instant mashed potato flakes, dissolved cornstarch water and seasonings, whisking gently to incorporate all of the ingredients over medium-high heat.
- Bring the mixture to a boil, whisking often. Reduce heat and simmer for 5 minutes.
- Cut the baked potatoes in half lengthwise, make a couple of slits in the potatoes to make small bite-sized pieces, then scoop out the contents with a large spoon.
- To the soup base, add the potato pieces, 1/3 c. shredded cheddar cheese and half & half, bring it back to a boil, then reduce heat and simmer the soup for another 12-15 minutes, stirring occasionally.
Nutrition Facts : ServingSize 1 Hearty Bowl, Calories 403 kcal, Carbohydrate 44 g, Protein 15 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 940 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 6 g
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