Cheese & Chili Soup Recipe

Cheese Chili Soup Recipe


4 c of broth (rich beef)
10 pcs of garlic cloves; peeled
3 pcs of onions (medium); quartered
4 pcs of tomatoes (large); chopped
1/2 tsp of Italian seasoning (dried mixed herbs)
1/4 tsp of cumin (ground)
1 tsp of sugar
1 pc of onion (medium); sliced into rings
1 pc of chili (long mild green); sliced into rings thinly
1 pc of pepper (red bell); seeded and sliced into rings thinly
1 c of cheese (sharp cheddar); shredded
1 c of cheese (Mozzarella); shredded
1 c of salsa (chunky, mild/hot)
1 tsp of cilantro (fresh); minced for garnish


Combine beef broth, garlic, tomatoes, onions, herbs, sugar and cumin in pot then let it boil. Lower the fire to make mixture simmer 30 more mins. Put mixture in blender then puree then put it back in pot.

Put in pepper, onion and chili into pot then let soup simmer another 15 mins or ’til vegetables become tender. In separate container, mix sharp cheddar and Mozzarella together. Pour soup on serving dish (heated) using a ladle.

Stir in cheeses as well as salsa then garnish with cilantro. Serve right away. Serves 6.

Cheese Chili Soup Recipe

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