CHILI CHEESE SOUP

Chili Cheese Soup image

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

Ingredients

1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, shredded
1/2 cup butter, cubed
1/2 cup all-purpose flour
2 teaspoons ground mustard
2 teaspoons paprika
3 teaspoons Worcestershire sauce
2 cans (14-1/2 ounces each) chicken broth
3 cups milk
2 cans (4 ounces each) chopped green chilies
1/2 to 1 teaspoon Liquid Smoke, optional
1 jar (16 ounces) process cheese sauce

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.