Chili Cheddar Jalapeno 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.

CHILI CHEDDAR JALAPENO SOUP

Steps:

• In a heavy saucepen heat oil or butter over medium heat.
• Add in onion, garlic, jalapeno pepper and chili powder; saute for about 5 minutes or until softened.
• Add in cubed potatoes and chicken broth; bring to a boil, cover and simmer for about 15-20 minutes or until the potatoes are soft.
• Transfer the mixture to a blender or food processor; puree until smooth, then return the mixture to the saucepan over medium heat.
• Add in 2-1/4 cups grated cheddar cheese, milk, half and half, corn niblets, salt and pepper; cook stirring for about 20 minutes, or until the cheese is melted and the mixture is heated through.
• Ladle into bowls and top with chopped green onions and more shredded cheddar cheese.
• DELICIOUS!

JALAPENO SOUP

Steps:

• Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
• Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
• Stir in jalapenos and heat through. Serve.

CREAM OF JALAPENO SOUP

Steps:

• Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
• Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
• Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
• Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.

JALAPENO SOUP

Steps:

• Cut the chicken into large strips.
• Heat the stock in a large saucepan,adding chicken strips and pepper and simmer over low heat for 5 minutes to heat the chicken through and release the flavor of the pepper.
• Cut the avocado in half,remove the pit and peel.
• Slice avocado flesh into neat strips.
• Using a slotted spoon,remove pepper from the stock and discard.
• Pour soup into warm serving bowls,distributing chicken evenly between them.
• Carefully add a few avocado slices to each bowl.

JALEPENO CHEDDAR CHICKEN SOUP

Steps:

• Cook chicken, shred, and set aside.
• Melt butter in soup pot. Saute garlic and jalepenos.
• Add flour, 1 Tablespoon at a time, stirring until the mixture is a paste, but you can still see bubbles from the butter.
• Add chicken broth slowly while stirring mixture. Same for milk and cream of chicken.
• Slowly raise temperature of soup to just below boiling point. Stir frequently.
• Whisk in about 1/4c of cheese until completely melted. Repeat until all cheese is melted into soup. (If you add cheese all at once it will ball up and soup will be stringy).
• Once cheese is melted in add chicken.
• Stir in sour cream, salt, and pepper until smooth.
• Enjoy!

POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS

Steps:

• Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
• In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
• Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
• Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
• Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
• Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.

CHEDDAR CHEESE AND POBLANO CHILI SOUP

Steps:

• Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Sauté 2 minutes or until soft. Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
• Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add chiles. Season with salt and lime juice. Pour into soup bowls and serve immediately.