Best Cheddar Chili Soup Recipes

Cheddar Cheese and Poblano Chili Soup image

Provided by loveleesmile

Categories < 4 Hours

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 17

1 tablespoon bacon fat
1/2 white onion, chopped
1 large shallot, chopped
1 garlic clove, chopped
1/2 jalapeno chili, seeded, chopped
1 teaspoon pure chile powder
1 tablespoon chopped fresh cilantro
1/2 tablespoon chopped fresh epazote (optional) or 1/2 teaspoon dried epazote (optional)
1 pinch ground cumin
1/2 cup beer
4 cups low sodium chicken broth
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
2 small poblano chiles, roasted, peeled, seeded and cut into 1/4-inch dice (mild or hot or mixed) or 1 cup canned green chili (mild or hot or mixed)
1 1/4 cups shredded aged cheddar cheese
salt
1/2 lime, juice of

Steps:

Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Sauté 2 minutes or until soft. Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add chiles. Season with salt and lime juice. Pour into soup bowls and serve immediately.

Nutrition Facts : Calories 280.9, Fat 19.1, SaturatedFat 11.6, Cholesterol 52.3, Sodium 302.9, Carbohydrate 12.6, Fiber 0.9, Sugar 2.4, Protein 15

Chili Mac N Cheddar Soup image

Provided by RecipeNut

Categories Meat

Time 34m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 large onion, diced (1 cup)
3/4 lb ground beef
1 tablespoon chili powder (hot)
1 1/2 teaspoons ground cumin
2 1/2 cups milk
14 1/2 ounces chicken broth
10 3/4 ounces condensed cheddar cheese soup
1 1/2 cups elbow macaroni, uncooked
1 1/2 cups sharp cheddar cheese, shredded
diced tomato
tortilla chips
minced jalapeno chile

Steps:

Heat oil in a 5-quart soup pot over medium-high heat; add onion and saute 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin; cook, stirring, for 2 minutes.
Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes. Stir in pasta; continue to cook, covered, 5 minutes. Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.
Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.

Cheddar Chili Soup image

Provided by MMers

Categories Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon canola oil
1 large onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon cumin
2 teaspoons chili powder
2 baking potatoes, chopped
2 cups chicken stock
1 (19 ounce) can red kidney beans, drained
2 1/4 cups shredded old cheddar cheese
2 cups milk
2 cups frozen corn kernels
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped green onion

Steps:

In saucepan, heat oil over medium heat.
Cook onion until soft.
Add garlic, jalapeno pepper, chili powder and cumin.
Continue cooking for about 2 minutes.
Add potatoes and stock; bring to boil.
Cover and cook for about 15 minutes.
Add 1/2 of the kidney beans.
Transfer to blender or food processor and puree until smooth.
Return mixture to saucepan over medium heat.
Add 2 cups of the cheese, remaining kidney beans, milk, corn, salt and pepper.
Cook, stirring, for about 10 minutes until cheese is melted and soup is heated through.
Garnish with green onion and rest of cheese.