Cheddar Chili Soup (Spicy)
Recipe: #11209
November 17, 2013
Categories: Cheese, Cheddar, Cinco de Mayo, Fathers Day Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Spicy, more
"This is a great soup however due to the jalapeno it`s not kid-friendly. Myself and my husband really enjoyed it! Corn chips or tortillas are a great side to this soup, This is from Canadian Living site."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (334.9 g)
- Calories 312.9
- Total Fat - 16 g
- Saturated Fat - 7.3 g
- Cholesterol - 33.5 mg
- Sodium - 731.8 mg
- Total Carbohydrate - 25.5 g
- Dietary Fiber - 2.8 g
- Sugars - 7.3 g
- Protein - 18.6 g
- Calcium - 498.6 mg
- Iron - 1 mg
- Vitamin C - 16.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In saucepan, heat oil over medium heat; cook onion, garlic, jalapeno pepper and chili powder for about 5 minutes or until softened.
Step 2
Add baked chopped potatoes and stock; bring to boil. Cover and simmer for about 15 minutes or until potatoes are softened.
Step 3
Transfer to blender or food processor; puree until smooth. Return mixture to saucepan over medium heat. Add 2 cups shredded cheddar cheese, milk, corn, salt and pepper; cook, stirring, for 15 to 20 minutes or until steaming and cheese is melted.
Step 4
Garnish with green onion and remaining 1/4 cheddar cheese to serve.
Tips
No special items needed.
0 Reviews
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