Chili And Cheese Soup Food

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.

ONE POT CHILI MAC AND CHEESE

Steps:

• Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
• Add beef and cook, breaking it up as you go.
• Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
• Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
• Turn the stove OFF but leave the pot on the stove. Stir through half the cheese - it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period).
• Sprinkle with coriander, if desired, and serve immediately.

CHILI MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
• Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
• In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
• Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

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.

CHILI CHEESE DIP III

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

CREAMY GREEN CHILI AND CHEESE SOUP

Steps:

• Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
• Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
• Cook for 20 minutes or until potatoes are tender.
• Add green chiles, cream and cheese.
• Heat until cheese is melted.
• Season with salt and black ground pepper to taste. Garnish with cilantro.

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.

DOUBLE-CHEESE CHILI WITH GROUND BEEF

Steps:

• Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until crisp-tender.
• Add all remaining ingredients except cheese; mix well. Cover; simmer on low heat 30 min., stirring occasionally.
• Sprinkle 3 Tbsp. cheese into each of 6 soup bowls; top with chili and 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!

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.

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.

HATCH GREEN CHILE AND CHEESE SOUP

Steps:

• In a large, heavy pot, melt butter over very low heat; add the onion, peppers and garlic and cook over low heat for 10 minutes until vegetables are soft but not browned.
• Add flour and cumin and stir well to blend.
• Pour stock into pot, whisking continuously. Cook until thickened, about 10 minutes.
• Remove from heat, stir in cheese, add the cilantro and blend with an immersion blender until smooth.
• Pour soup into bowls and garnish with sour cream, cilantro, green onion slices and fried tortilla strips.

CHILI'S BAKED POTATO SOUP RECIPE

Steps:

• Start by baking potatoes for about an hour in a preheated oven (400 F). Then, set them aside to cool for a few minutes. Melt butter in a saucepan and add onions to it. Saute the onions until brown in color. Stir in flour and mix to make roux for the soup.
• Pour in water along with cornstarch, stock, mashed potatoes, and spices. Bring the mixture to a boil and reduce the heat. Let it simmer for about 5 minutes. Stir in chopped baked potatoes and half-and-half. Bring it to a boil, reduce the heat, and let it simmer again for about 15 minutes until the soup is thick.
• Now, transfer soup into a bowl with cheddar cheese on top. Garnish with a half teaspoon of bacon and chopped green onion and serve.

GREEN CHILI CHEESE CHICKEN SOUP

Steps:

• 1. Using a Dutch Oven: Place all soups in pan and Chicken base stirring with a whisk constantly till all is smooth. Add milk stirring with whisk constantly, add green chili, shredded chicken, water as needed. You do not want it real thin and watery. Add your spices.
• 2. Heat on Medium, so the soup will not scorch on the bottom. Stirring every so often. Serve with hot Tortillas.