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Chili Con Queso Soup

Microwaverina's picture
  Butter/Margarine 3 Tablespoon
  Finely chopped onion 1 Cup (16 tbs)
  Stewed tomatoes 14 1⁄2 Ounce (1 Can)
  Chopped green chilies 4 Ounce, rinsed of seeds (1 Can)
  Chopped pimiento 2 Ounce (1 Jar)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Monterey jack cheese/Cheddar cheese 1 Pound, finely diced
  Beer 1⁄2 Cup (8 tbs)

Combine butter and onion in 1 1/2-quart bowl.
MICRO WAVE 3 MINUTES on HIGH, or until onion is transparent.
Stir in tomatoes, chilies, pimiento, salt and pepper.
MICROWAVE 3 MINUTES on HIGH, or until very hot.
Gradually add cheese, stirring after each addition until melted.
After last addition, MICROWAVE 1 MINUTE on '5', if necessary to complete melting.
If soup is too thick, thin with beer to desired consistency.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2419 Calories from Fat 1446

% Daily Value*

Total Fat 181 g278.7%

Saturated Fat 103.2 g516.2%

Trans Fat 0 g

Cholesterol 576.8 mg192.3%

Sodium 5391.9 mg224.7%

Total Carbohydrates 69 g23%

Dietary Fiber 9.6 g38.3%

Sugars 38.2 g

Protein 122 g243.3%

Vitamin A 199.4% Vitamin C 618.2%

Calcium 351.7% Iron 37.2%

*Based on a 2000 Calorie diet

Chili Con Queso Soup Recipe