Chile Con Queso Soup

Dave DeWitt Leave a Comment

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Chile Con Queso Soup
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Rating: 0
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The classic combination of cheese and green chile appears here as a soup—rather than a dip or appetizer.

Ingredients


  • 1 medium onion, chopped

  • 2 tablespoons butter or margarine

  • 3 tablespoons flour

  • 3 to 4 cups chicken broth

  • 1 cup chopped canned green chile

  • 2 tomatoes, peeled and, chopped

  • 1 bell pepper, seeds and stem removed, diced (optional)

  • 1½ cups half and half

  • 8 ounces sharp cheddar cheese, grated



Instructions


In a pan, saute the onion in the butter until soft, then remove.

Add the flour to the butter and cook for 3 minutes, stirring constantly, taking care not to let the flour brown.

Stir in the broth, chile, tomatoes, bell pepper, and simmer for 30 minutes.

Bring to a boil, reduce the heat, add the half and half and the cheese and heat until the cheese melts and the soup is thickened.

 

Servings
4-6
Servings
4-6
Chile Con Queso Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The classic combination of cheese and green chile appears here as a soup—rather than a dip or appetizer.

Ingredients


  • 1 medium onion, chopped

  • 2 tablespoons butter or margarine

  • 3 tablespoons flour

  • 3 to 4 cups chicken broth

  • 1 cup chopped canned green chile

  • 2 tomatoes, peeled and, chopped

  • 1 bell pepper, seeds and stem removed, diced (optional)

  • 1½ cups half and half

  • 8 ounces sharp cheddar cheese, grated



Instructions


In a pan, saute the onion in the butter until soft, then remove.

Add the flour to the butter and cook for 3 minutes, stirring constantly, taking care not to let the flour brown.

Stir in the broth, chile, tomatoes, bell pepper, and simmer for 30 minutes.

Bring to a boil, reduce the heat, add the half and half and the cheese and heat until the cheese melts and the soup is thickened.

 

Servings
4-6
Servings
4-6
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