Chili Cheese Soup

  • Melt butter in a large pot over medium heat. Add the onion and carrot, and cook, stirring frequently until tender. Whisk in the flour and cornstarch, and cook for about a minute stirring constantly. Gradually whisk in the chicken stock and milk so that no lumps form.
  • Cook over medium heat, stirring constantly until the mixture is starting to thicken, 10 to 15 minutes. Remove from heat. Stir in the baking powder, and shredded cheese, and season with salt and pepper. Garnish with parsley before serving.

Chili Cheese Soup

By Kevin Published: October 7, 2012

  • Yield: 10 Servings
  • Prep: 15 mins

Melt butter in a large pot over medium heat. Add the onion and carrot, and cook, stirring frequently until tender. Whisk in the …

Ingredients

  • 1 onion
  • 2 celery ribs
  • 2 shredded carrots
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 tsps ground mustard
  • 2 tsps paprika
  • 3 tsps worcestershire sauce
  • 29 ozs chicken broth
  • 3 cups milk
  • 8 ozs green chilies
  • 1/2 tsp liquid smoke
  • 16 ozs sauce

Instructions

  1. Melt butter in a large pot over medium heat. Add the onion and carrot, and cook, stirring frequently until tender. Whisk in the flour and cornstarch, and cook for about a minute stirring constantly. Gradually whisk in the chicken stock and milk so that no lumps form. Cook over medium heat, stirring constantly until the mixture is starting to thicken, 10 to 15 minutes. Remove from heat. Stir in the baking powder, and shredded cheese, and season with salt and pepper. Garnish with parsley before serving.
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