Cheddar Soup with Tortilla Crunchies - Rachael Ray

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3 tablespoons butter
1 medium onion, finely chopped
2 to 3 garlic cloves, finely chopped
1 jalapeno pepper, seeded and chopped
1/2 red bell pepper, seeded and very thinly sliced
3 tablespoons all-purpose flour
6 cups chicken stock
2 cups heavy cream
6 cups grated good-quality cheddar cheese
salt and pepper
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
4 cups lightly crushed tortilla chips, blue or yellow corn
2 cups store-bought chunky-style salsa, any variety
1. Melt the butter in a medium soup pot over medium heat. Add the onions and cook for 5 minutes. Add the garlic and peppers and cook for 2 to 3 minutes more. Add the flour and cook for 1 minute. Whisk in the stock slowly and stir in the cream.
2. Bring the soup to a bubble and reduce the heat to a simmer. Stir in the cheese and season the soup with salt, pepper, the chili powder, and the cumin. Let the soup reduce for 10 to 15 minutes over low heat, then serve with the crushed chips and dollops of salsa.

Sherree Wolfgang

Member since Sep 2010

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