Zesty Chili Cheese Soup Recipes

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CHILI CHEESE SOUP

To cut down on last minute preparation, Kyle Gray chops the vegetables from this rich soup the night before and stores them in the fridge. "It has become one of our favorite comfort foods," notes the Glendale, Arizona cook.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings (about 2 quarts).

Number Of Ingredients 13



Chili Cheese Soup image

Steps:

  • In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.

Nutrition Facts : Calories 294 calories, Fat 22g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 1107mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 10g protein.

1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, shredded
1/2 cup butter, cubed
1/2 cup all-purpose flour
2 teaspoons ground mustard
2 teaspoons paprika
3 teaspoons Worcestershire sauce
2 cans (14-1/2 ounces each) chicken broth
3 cups milk
2 cans (4 ounces each) chopped green chilies
1/2 to 1 teaspoon Liquid Smoke, optional
1 jar (16 ounces) process cheese sauce

CHEESY CHILI

My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty you can even serve it as a dip at parties. -Codie Ray, Tallulah, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 9



Cheesy Chili image

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.

Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.

2 pounds ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 ounces each) diced tomatoes and green chiles, undrained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chiles
1/2 teaspoon pepper
2 pounds Velveeta, cubed
Optional: Sour cream, sliced jalapeno pepper, chopped tomato and minced fresh cilantro

PATRICIA'S GREEN CHILE SOUP

This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.

Provided by pmvbc

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10



Patricia's Green Chile Soup image

Steps:

  • Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 14 g, Cholesterol 99.7 mg, Fat 31.4 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 17.1 g, Sodium 916.1 mg, Sugar 2.6 g

1 tablespoon butter
½ cup finely diced onion
1 teaspoon minced garlic
½ cup chopped fresh green chile peppers
1 (5 ounce) can chunk chicken
1 ½ teaspoons ground cumin
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups half-and-half cream
1 cup shredded Cheddar cheese
¼ cup sour cream

CHEESY CHILI SOUP

This easy, cheesy chili-style soup combines freshly chopped vegetables with canned tomatoes and the beans of your choice for a tasty dish.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1-1/4 cups each

Number Of Ingredients 8



Cheesy Chili Soup image

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.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) chicken broth
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 tsp. chili powder
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

ZESTY CHILI-CHEESE SOUP

With green chilies, corn and cheese, this slightly spicy soup has a Mexican flair. You're sure to like the extra "zip" it brings to your dinner table.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12



Zesty Chili-Cheese Soup image

Steps:

  • In a soup kettle or Dutch oven over medium heat, saute onion in oil and butter until tender. Add garlic and saute for 1 minute. Add flour; cook and stir for 2 minutes. Stir in broth, corn, chilies and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Add remaining ingredients; heat, stirring frequently, until the cheese is melted (do not boil).

Nutrition Facts :

1 cup chopped onion
2 tablespoons vegetable oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups chicken broth
3 cups frozen whole kernel corn
2 cans (4 ounces each) chopped green chilies
1 cup seeded chopped tomatoes
1 can (12 ounces) evaporated milk
3 cups shredded sharp cheddar or Monterey Jack cheese
1 teaspoon ground cumin

CHEESE PEPPER SOUP

Every time we have a church fellowship supper, people ask me to bring this soup. -Gay Nell Nicholas, Henderson, Texas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 13



Cheese Pepper Soup image

Steps:

  • Combine carrots, celery and green onions in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to a boil. Whisk in onion mixture. Add cheese dip, cayenne, salt and pepper, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately.

Nutrition Facts : Calories 306 calories, Fat 22g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1054mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.

1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 cup thinly sliced green onions
2 cups water
1 medium onion, chopped
3/4 cup butter, cubed
1 cup plus 2 tablespoons all-purpose flour
4 cups whole milk
4 cups chicken broth
1 jar (15 ounces) cheese dip
1/8 teaspoon cayenne pepper
Salt and pepper to taste
1 tablespoon prepared mustard

ZESTY CHICKEN SOUP

This spicy chicken soup is chock full of chicken and vegetables. Best of all, it freezes nicely, making a second meal with little effort! -Gwen Nelson, Castro Valley, California

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 18



Zesty Chicken Soup image

Steps:

  • Place chicken in a Dutch oven; add water. Bring to a boil; reduce heat. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside., In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender., Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through., If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.

Nutrition Facts : Calories 152 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 518mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

1-1/4 pounds boneless skinless chicken breasts
4 cups water
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup medium salsa
3 medium zucchini, halved and sliced
2 medium carrots, sliced
1 cup frozen white corn
1 can (4 ounces) chopped green chilies
3 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried basil
Shredded cheddar cheese and tortilla chips, optional

CHILI BEAN SOUP

From Kingman, Arizona, Mary Felty sent this zesty soup. "It's quick to fix yet it tastes like it simmered all day," she promises. "My husband likes it with cheddar cheese and tortilla chips."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14



Chili Bean Soup image

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.

Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1055mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.

1 medium onion, chopped
3 garlic cloves, minced
3 tablespoons olive oil
4 cups vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
1/4 cup tomato paste
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1-1/2 teaspoons brown sugar
1-1/2 teaspoons lime juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin

ZESTY STEAK CHILI

This full-flavored, medium-hot, Texas-style chili tastes even better the second day. -Michelle Smith, Running Springs, California

Provided by Taste of Home

Categories     Lunch

Time 2h40m

Yield 20 servings.

Number Of Ingredients 17



Zesty Steak Chili image

Steps:

  • In a Dutch oven over medium-high heat, saute steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups water and next nine ingredients; bring to a boil. , Reduce heat; cover and simmer 2 hours or until tender. Combine flour, cornmeal and remaining water; stir until smooth. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened. If desired, garnish with reduced-fat cheese, reduced-fat sour cream, onions and olives.

Nutrition Facts : Calories 200 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 247mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

4 pounds beef top round steak, cut into 1-inch cubes
4 garlic cloves, minced
1/4 cup canola oil
3 cups chopped onion
2-3/4 cups water, divided
2 cups sliced celery
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) no-salt-added tomato sauce
1 jar (16 ounces) salsa
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt, optional
1 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
Shredded reduced-fat cheddar cheese, reduced-fat sour cream, sliced green onions and sliced ripe olives, optional

ZESTY CHEESE SOUP

I got this recipe from my sister who is always giving me quick recipes (she has 4 kid!) and it is easy, yummy, and filling!

Provided by Lingering_Dream

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6



Zesty Cheese Soup image

Steps:

  • Combine all ingredients in a 3-qt. saucepan.
  • Cook and stir until the cheese is melted.
  • Garnish with sour cream and/or tortilla chips if desired.
  • If you want you can also put cottage cheese on top instead of the sour cream which will give you that sour cream sensation without the fat.

Nutrition Facts : Calories 462.2, Fat 21.6, SaturatedFat 12.1, Cholesterol 89, Sodium 1738.2, Carbohydrate 36.8, Fiber 7.4, Sugar 7.7, Protein 31.7

1 (8 ounce) can corn, drained
1 (15 ounce) can pinto beans, rinsed and drained (you can use chili beans instead if you want)
1 (14 ounce) can chicken broth
1 (8 ounce) can rotel, undrained
10 ounces canned chicken, drained (or you can use 1-1/2 cups cooked chicken)
1 lb Velveeta cheese, cubed

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