CHEDDAR CHILI SOUP

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Cheddar Chili Soup image

Easy to make and a nice change from your standard soups. This is great served with a loaf of crusty bread or tortilla chips! A flavorful choice!

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.

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