Chili Cheese Soup Sallye Recipes

Steps:

• Bring all ingredients except cheese to boil in medium saucepan.
• Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese.
• Ladle into bowls. Top with remaining cheese.

Steps:

• Preheat oven to 350º. Lightly oil or spray a 9" x 9" or 9" x 13" baking dish.
• Remove stems from cilantro and place leaves in food processor Add clove of garlic to food processor Pulse until finely diced
• Wash chiles and pat dry. Cut in half and remove seeds and veins. Cut into pieces about 1-1/2" square
• Layer bottom of baking dish with 1/2 of the chile squares. Sprinkle half the cheese mixture over the chiles. Repeat layers.
• In small mixing bowl, whisk the eggs, milk, flour, salt, cumin, garlic and cilantro until smooth batter is formed. Pour batter over top of cheese and chiles.
• Bake for 45-50 minutes until cheese is bubbly and crust is golden brown.

Steps:

• In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.

Steps:

• Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.
• Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Steps:

• Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
• Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
• Cook for 20 minutes or until potatoes are tender.
• Add green chiles, cream and cheese.
• Heat until cheese is melted.
• Season with salt and black ground pepper to taste. Garnish with cilantro.

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.

Steps:

• Sear meat, onions and garlic in heavy dutch oven or stewpot over medium high heat.... Add tomato sauce and tomatoes and water to 2" over top of meat mixture.... Stir with wooden spoon until well mixed...l Add all other ingredients except masa(or cornmeal) Stir well
• Turn heat down to simmer..... Add more water if needed so that meat mixture is covered with 2 inches of water... Simmer between 45 minutes to 1-1/2 hour, stirring regularly.... Add water if needed to keep at least 1-1/2" of sauce over meat mixture
• About 15 minutes before done, mix masa or cornmeal with warm water to make a paste.... Stir into chili to thicken and continue to simmer for 15 more minutes
• Note: Check and stir often, adding water as needed Note: If desired, add a can of Ranch style beans or kidney beans during the last 15 minutes Good served with plain or mexican cornbread muffins You may also sprinkle grated cheese and chopped green onions on top

Steps:

• PREPARATION: Peel and dice potatoes. Peel and dice onion. Cut stem off peppers, remove membranes and seeds and dice. Peel and dice garlic cloves. NOTE: To save time, you can place onion, chiles and garlic in food processor and pulse until finely diced.
• Place heavy saucepan over medium high heat, add cooking oil. When oil is shimmering, add onions, chiles and garlic and cook until tender, but not brown.
• Add potatoes and carrots to saucepan and continue cooking for about 2 minutes.
• Add water, tomato sauce, and salt to sauce pan. Turn heat to low and simmer until potatoes are tender (about 20 minutes).
• Stir in cheese until well blended and remove from heat.
• Best if served while still hot.
• ***For a more authentic Mexican dish, substitute 1 or 2 cans of hominy.