Description
Green Chile Cheese Soup is a creamy, comforting, and flavorful soup combining mild heat from green chiles with rich cheese and hearty vegetables, perfect for warming up on chilly days.
Ingredients
- 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
Instructions
Melt butter in a large pot over medium heat. Add diced onion and garlic; cook until softened and fragrant, about 5 minutes.
- Stir in flour and cook for 1-2 minutes, whisking constantly to avoid lumps.
- Gradually whisk in broth. Add diced potatoes and bring to a simmer. Cook until potatoes are tender, about 15 minutes.
- Stir in green chiles, cheddar, and Monterey Jack cheeses until melted and smooth.
- Stir in milk or cream and heat through, but do not boil.
- Season with salt and pepper. Ladle soup into bowls and garnish with green onions, cilantro, or tortilla strips if desired.
Notes
- Add jalapeños or cayenne pepper for extra heat.
- Use vegetable broth and dairy-free cheese for vegetarian or vegan versions.
- Include cooked shredded chicken or bacon bits for added protein.
- Swap cheeses for favorites or add pepper jack for more spice.
- Store leftovers in airtight container in fridge up to 4 days or freeze up to 2 months.
- Reheat gently on stovetop, stirring occasionally to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American Southwestern
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
