Cheddar Chili Soup
Cheddar originated in England, but Canadian Cheddar is now more famous worldwide. It's the preferred cheese of Canadians, who consume a total of 64,316 lb (29,174 kg) a year! Corn chips or tortillas make a great crunchy accompaniment to this fabulous soup.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per servings: about | - |
| cal | 237 |
| pro | 12 g |
| total fat | 14 g |
| sat. fat | 8 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 38 mg |
| sodium | 540 mg |
| % RDI: | - |
| calcium | 29% |
| iron | 5% |
| vit A | 16% |
| vit C | 15% |
| folate | 10% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 jalape?epper, seeded and chopped
1 tsp (5 mL) chili powder
2 baking potatoes, peeled and chopped
2 cups (500 mL) vegetable stock
2-1/4 cups (550 mL) shredded old cheddar cheese (9 oz/275 g)
2 cups (500 mL) milk
1 cup (250 mL) corn kernels
1/2 tsp (2 mL) each salt and pepper
1/3 cup (75 mL) chopped green onion
Preparation:
In saucepan, heat oil over medium heat; cook onion, garlic, jalape?epper and chili powder for about 5 minutes or until softened.
Add potatoes and stock; bring to boil. Cover and simmer for about 15 minutes or until potatoes are softened.
Transfer to blender or food processor; pur?until smooth. Return mixture to saucepan over medium heat. Add 2 cups (500 mL) of the cheese, milk, corn, salt and pepper; cook, stirring, for 15 to 20 minutes or until steaming and cheese is melted. Garnish with green onion and remaining cheese to serve.
Additional Information
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Substitution: If you can't find a jalape?epper, use 1/2 tsp (2 mL) hot pepper sauce or hot pepper flakes.
Source
© CanadianLiving.com
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