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Chile Cheese Soup

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  Dried pasilla chilies 2 , halved lengthwise and seeded
  Yellow bell peppers 4 Large
  Red bell pepper 1 Large
  Vegetable oil 2 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), chopped
  Low salt chicken broth 3 Cup (48 tbs)
  Baking potato 1 Pound, peeled and diced to make 2 1/2 cups
  Diced carrot 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Plain low fat yogurt 2 Tablespoon
  Shredded monterey jack cheese 7 Tablespoon

1. Combine chile halves and 1 cup water in a saucepan; bring to a boil. Remove from heat; cover and let stand 1 hour. Drain; finely chop chiles. Set aside.
2. Cut bell peppers in half lengthwise; discard stems, seeds, and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place peppers in a large zip-top plastic bag; seal. Let stand 15 minutes; peel.
3. Heat oil in a Dutch oven over medium heat. Add onion and garlic, and saute 7 minutes. Stir in yellow bell pepper, broth, and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
4. Place half of soup in a blender or food processor, and process until smooch; pour into a bowl. Repeat procedure with other half of soup; stir in chopped chiles.
5. Place red bell pepper and yogurt in a blender or food processor; process until smooth.
6. Spoon soup into bowls; top with red bell pepper puree and cheese.

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Chile Cheese Soup Recipe