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Cheese & Chili Soup

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Submitted by Mshapiro

YIELD

8 servings

PREP

10 min

COOK

45 min

READY

55 min

Ingredients

4 946
CUPS ML BEEF STOCK
rich
10 1E+1
EACH EACH GARLIC CLOVES
peeled
4 4
LARGE LARGE TOMATOES
chopped
3 3
MEDIUM MEDIUM ONIONS
quartered
½ 2.5
TEASPOON ML ITALIAN SEASONING
dried *
1 5
TEASPOON ML SUGAR
¼ 1.3
TEASPOON ML CUMIN
ground
1 1
MEDIUM MEDIUM ONIONS
cut into ring
1 1
LONG LONG GREEN CHILI PEPPERS
mild, cut into thin rings *
1 1
EACH EACH SWEET RED BELL PEPPERS
seeded and cut into thin rings
1 237
1 237
CUP ML MOZZARELLA CHEESE
shredded *
1 237
CUP ML MILD SALSA
or hot, chunky *
1 5
TEASPOON ML 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.

Purée 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 142 36% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 356mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 18g
Vitamin A 28% Vitamin C 64%
Calcium 18% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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