Ingredients
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 2 to 3 cloves garlic, finely chopped
- 1 jalapeno, seeded and chopped
- 1/2 red bell pepper, seeded and very thinly sliced
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- 2 cups cream
- 6 cups grated good quality Cheddar
- Salt and pepper
- 1 tablespoon chili powder, a palm full
- 1 1/2 teaspoons ground cumin, 1/2 a palm full
- 4 cups lightly crushed tortilla chips, blue or yellow corn
- 2 cups store bought chunky style salsa, any brand or variety
Directions
In a medium soup pot, melt butter. Add onions and cook 5 minutes. Add the garlic and peppers and cook 2 to 3 minutes more. Add flour and cook 1 minute. Whisk in stock slowly and stir in cream. Bring soup to a bubble and reduce heat to simmer. Stir in cheese and season the soup with salt, pepper, chili powder and cumin. Let soup reduce 10 to 15 minutes over low heat then serve with crushed chips and dollops of salsa.
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By BLM1990
Massena, NY
on February 03, 2012
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I wasn't a huge fan of this but the rest of my family loved it. Although it had a lot of flavor i felt it was missing something. I think if i would have added some more veggies or some chicken i would have liked it better.
By emilyd10
on January 02, 2012
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I loved this soup, and so did the rest of my family! It was so easy and made for some (even better leftovers the next day! We ate on this soup for about 3 days and it makes ALOT. It's not too cheesy and has a wonderful texture. I added two rotisserie chickens to make this more of a meal and it was lovely.
By amoran1229_12893846
Sanford, 48
on May 26, 2010
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Can not believe how good this recipe is. I have been searching for a good soup forever! Absolutely fantastic! I can't get enough! I have made several variations depending on the occasion, add chicken, shrimp, use green onion for a garnish, there are so many possibilities! I've even reduced the recipe down to one serving because I eat it for lunch at LEAST twice a week. Thank you SO much for this recipe!
Read all 22 reviews