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Zesty Chili-Cheese Soup

Name: Zesty Chili-Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings (about 2 quarts).
Cuisine: North America, Mexican
Ingredients: 1 cup chopped onion; 2 tablespoons vegetable oil; 2 tablespoons butter; 3 garlic cloves, minced; 2 tablespoons all-purpose flour; 3 cups chicken broth; 3 cups frozen whole kernel corn; 2 cans (4 ounces each) chopped green chilies; 1 cup seeded chopped tomatoes; 1 can (12 ounces) evaporated milk; 3 cups shredded sharp cheddar or Monterey Jack cheese; 1 teaspoon ground cumin

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Total Time

Prep: 15 min. Cook: 30 min.

Makes

8 servings (about 2 quarts)

With green chilies, corn and cheese, this slightly spicy soup has a Mexican flair. You're sure to like the extra "zip" it brings to your dinner table.

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Ingredients

1 cup chopped onion
2 tablespoons vegetable oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups chicken broth
3 cups frozen whole kernel corn
2 cans (4 ounces each) chopped green chilies
1 cup seeded chopped tomatoes
1 can (12 ounces) evaporated milk
3 cups shredded sharp cheddar or Monterey Jack cheese
1 teaspoon ground cumin

Directions

In a soup kettle or Dutch oven over medium heat, saute onion in oil and butter until tender. Add garlic and saute for 1 minute. Add flour; cook and stir for 2 minutes. Stir in broth, corn, chilies and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Add remaining ingredients; heat, stirring frequently, until the cheese is melted (do not boil).

Zesty Chili-Cheese Soup

Total Time

Makes

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