Fabulous Chile Con Queso Soup Tortilla
Dive into comfort food heaven with this Fabulous Chile Con Queso Soup Tortilla recipe, a rich and creamy Tex-Mex-inspired dish that’s perfect for any occasion! Packed with vibrant flavors from sautéed onions, bell peppers, and a touch of jalapeño heat, this velvety soup is taken to the next level with a heavenly blend of Velveeta and sharp cheddar cheese. A subtle kick of paprika and cumin adds warmth, while crispy homemade tortilla strips provide the perfect crunchy topping. Ready in just 45 minutes, this easy-to-make soup is a family favorite, ideal for a cozy night in or a crowd-pleasing starter. Garnish with fresh cilantro for a burst of freshness, and enjoy a bowl that truly embodies the essence of classic chile con queso!
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 small Onion, finely chopped
- 2 Garlic cloves, minced
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 1 small Jalapeño, seeded and minced
- 4 cups Chicken or vegetable broth
- 1 15-ounce can Canned diced tomatoes with green chilies
- 1 cup Heavy cream
- 8 ounces Velveeta cheese, cubed
- 1 cup Shredded sharp cheddar cheese
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Corn tortillas
- 0.5 cup Vegetable oil (for frying)
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced green and red bell peppers, and minced jalapeño. Cook for 5 minutes, stirring occasionally, until the vegetables have softened.
Pour in the chicken or vegetable broth and bring to a simmer.
Add the canned diced tomatoes with green chilies and stir to combine.
Lower the heat and stir in the heavy cream, Velveeta cheese, and sharp cheddar cheese. Continue stirring until the cheeses have fully melted and the soup is smooth.
Season the soup with ground cumin, paprika, salt, and black pepper. Simmer for another 5 minutes, stirring occasionally.
While the soup is simmering, prepare the tortilla strips. Cut the corn tortillas into thin strips.
Heat 1/2 cup of vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches for 1-2 minutes per batch, or until golden and crispy. Drain the strips on paper towels and set aside.
Ladle the soup into bowls and top with crispy tortilla strips.
Garnish with fresh cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 30.5 g | 153% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.6 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 659 mg | 14% | |
*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.
