Chili Cheese Soup Recipes

CHEESY CHILI SOUP

Steps:

• Bring all ingredients except cheese to boil in medium saucepan.
• Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese.
• Ladle into bowls. Top with remaining cheese.

CHILI MAC AND CHEESE SOUP

Steps:

• Add olive oil to large soup pot or dutch oven.
• Add ground beef and cook until done. Stirring and breaking up meat with a spoon.
• Add onion and garlic.
• Cook for 3-4 minutes until onions soften.
• Add tomato paste, beans, diced tomatoes and bring to a simmer.
• Add cumin and chili powder, stir.
• Add beef stock and bring to a simmer.
• Add uncooked macaroni, salt and pepper to taste (don't forget to taste for seasoning...more cumin, salt and pepper? )
• Continue to cook for an additional 8-10 minutes until macaroni is tender.
• Serve with grated cheese on top!

CHILI CHEESE SOUP

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.

CHILI SOUP

Steps:

• In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.

ZESTY CHILI-CHEESE SOUP

Steps:

• 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).

JAKE'S CHILI-SOUP

Steps:

• Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.
• Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

CHILI MACARONI SOUP

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the water, tomatoes, contents of sauce mix from the dinner mix, chili powder, garlic salt and salt. Simmer, uncovered, for 10 minutes., Add macaroni from the dinner mix, corn and olives. Cover and simmer for 10 minutes or until macaroni is tender, stirring occasionally.

CORN, CHEESE AND CHILI SOUP

Steps:

• melt butter in large saucepan over medium heat.
• add onion and saute until soft, about 5 minutes.
• stir in garlic and saute 1 minute.
• add flour and stir for 2 minutes.
• add corn, chiles, tomatoes and broth.
• bring to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally.
• slowly stir cheese (and milk if desired) into soup and heat, stirring frequently until cheese melts, about 5 minutes.
• do not bring to a boil.
• add salt and cayenne pepper to taste and serve.

CHEDDAR CHILI SOUP

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.