Why You’ll Love This Recipe

Creamy and Spicy: Smooth cheese base with a gentle kick from green chiles.
Hearty and Satisfying: Loaded with potatoes and vegetables for a filling meal.
Easy to Make: Simple ingredients and straightforward preparation.
Customizable: Adjust spice level and cheese to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
2 cups peeled and diced potatoes
1 can (4 oz) diced green chiles
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup milk or cream
Salt and pepper to taste
Optional toppings: chopped green onions, cilantro, tortilla strips

Directions

Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion and garlic; cook until softened and fragrant, about 5 minutes.
Make Roux: Stir in flour and cook for 1-2 minutes, whisking constantly to avoid lumps.
Add Broth and Potatoes: Gradually whisk in broth. Add diced potatoes and bring to a simmer. Cook until potatoes are tender, about 15 minutes.
Add Chiles and Cheese: Stir in green chiles, cheddar, and Monterey Jack cheeses until melted and smooth.
Add Milk/Cream: Stir in milk or cream and heat through, but do not boil.
Season and Serve: Season with salt and pepper. Ladle into bowls and garnish with green onions, cilantro, or tortilla strips if desired.

Servings and Timing

Servings: 4-6
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Variations

Make It Spicy: Add jalapeños or cayenne pepper for extra heat.
Vegetarian Version: Use vegetable broth and omit cheese or use dairy-free cheese.
Add Protein: Include cooked shredded chicken or bacon bits.
Cheese Choices: Swap cheeses for your favorites or add pepper jack for more spice.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in portions for up to 2 months.
Reheating: Reheat gently on the stovetop, stirring occasionally.

FAQs

Can I use fresh green chiles?

Yes, roast and dice fresh green chiles for a more intense flavor.

How do I prevent the soup from curdling?

Avoid boiling after adding milk or cream; heat gently.

Is this soup gluten-free?

Not with regular flour; use gluten-free flour or cornstarch as a thickener.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts better and is less likely to clump.

Can I make this soup vegan?

Use vegetable broth, dairy-free cheese, and plant-based milk.

How thick is this soup?

Creamy and moderately thick; adjust broth or milk for desired consistency.

Can I add other vegetables?

Yes, add corn, bell peppers, or carrots for extra nutrition.

Can I prepare this soup ahead?

Yes, it tastes great reheated after a day.

How spicy is the soup?

Mild; increase heat with extra chiles or spices.

What toppings are best?

Green onions, cilantro, avocado, or crunchy tortilla strips.

Conclusion

Green Chile Cheese Soup is a rich, comforting, and flavorful dish that combines creamy cheese, mild heat from green chiles, and hearty vegetables for a satisfying meal. Easy to prepare and customizable, it’s perfect for cozy dinners or entertaining guests.