Creamy Green Chili and Cheese Soup
Dive into a bowl of ultimate comfort with this Creamy Green Chili and Cheese Soup, a rich and velvety blend of roasted poblano peppers, diced green chilies, and a duo of sharp cheddar and Monterey Jack cheeses. This flavor-packed recipe combines the smoky depth of cumin and paprika with the creamy indulgence of heavy cream, creating a hearty soup that's both satisfying and easy to prepare. With a base of sautéed onions and garlic thickened to perfect consistency, this dish strikes the perfect balance of spice and creaminess. Whether blended smooth or kept chunky for a rustic texture, it's a soul-warming meal ideal for chilly nights. Garnish with fresh cilantro and serve alongside warm bread or tortilla chips for a Southwest-inspired feast that’s sure to please. Perfect for a quick weeknight dinner or as a crowd-pleaser at your next gathering!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 large poblano peppers, roasted, peeled, and diced
- 8 ounces canned diced green chilies
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1.5 cups heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the diced yellow onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the roasted and diced poblano peppers along with the canned diced green chilies. Stir to combine.
Sprinkle the all-purpose flour over the vegetable mixture and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring constantly to create a smooth mixture. Bring to a simmer.
Reduce the heat to low, then stir in the heavy cream. Allow the soup to simmer gently for 8-10 minutes, stirring occasionally.
Add the shredded sharp cheddar cheese and Monterey Jack cheese, a handful at a time, stirring constantly until melted and smooth.
Season the soup with ground cumin, smoked paprika, kosher salt, and black pepper. Adjust seasoning to taste.
Remove the soup from heat and use an immersion blender to puree partially if a smoother texture is desired. Alternatively, leave it chunky for a more rustic feel.
Serve hot, garnished with chopped fresh cilantro, if desired. Pair with warm bread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.9 g | 322% | |
| Saturated Fat | 149.4 g | 747% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 3726 mg | 162% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 24.8 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 2143 mg | 165% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1396 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
