Cheese & Chili Soup
Yield
8 servingsPrep
10 minCook
45 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
beef stock
rich |
|
| 10 | each |
garlic cloves
peeled |
|
| 4 | large |
tomatoes
chopped |
|
| 3 | medium |
onions
quartered |
|
| ½ | teaspoon |
italian seasoning
dried |
*
|
| 1 | teaspoon | sugar |
|
| ¼ | teaspoon |
cumin
ground |
|
| 1 | medium |
onions
cut into ring |
|
| 1 | long |
green chili peppers
mild, cut into thin rings |
*
|
| 1 | each |
sweet red bell peppers
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 |
|
Low Cholesterol, Trans-fat Free, Good source of fiber
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.
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