CHEDDAR CHEESE AND POBLANO CHILI SOUP

Cheddar Cheese and Poblano Chili Soup image

Provided by loveleesmile

Categories < 4 Hours

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 17

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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