Cheese and Chili Soup

55 minutes Prep: 10 minutes Cook: 45 minutes

85 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

4	cups	beef broth	rich
10	each	garlic cloves	peeled
4	large	tomatoes	chopped
3	medium	onions	quartered
1/2	teaspoon	italian herb seasoning	dried
1	teaspoon	sugar
1/4	teaspoon	cumin	ground
1	medium	onion	cut into ring
1	long	green chili pepper	mild, cut into thin rings
1	each	sweet red bell pepper	seeded and cut into thin rings
1	cup	cheddar cheese, very old, sharp	shredded
1	cup	mozzarella cheese	shredded
1	cup	mild salsa	or hot, chunky
1	teaspoon	cilantro	minced, optional

Directions

Put the first 7 ingredients into a pot and bring to a gentle boil.

Reduce the heat to a simmer and continue cooking for 30 minutes.

Puree in a blender and ret urn to the pot.

Add the onion, chili, and bell pepper to the soup and simmer for about 15 minutes, or until the vegetables are tender.

Toss the two cheeses together.

Ladle the soup into a heated serving dish.

Add the cheeses and salsa and stir gently.

Sprinkle with the cilantro and serve immediately.

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Nutrition Facts

Serving Size 293g

Amount per Serving

Calories 85 11% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 269mg	11%
Total Carbohydrate 15.0g	5%
Dietary Fiber 3.0g	10%
Sugars 7.0g
Protein 5.0g	11%

Vitamin A	25%		Vitamin C	64%
Calcium	8%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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