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Chili con Queso Soup recipe

A hearty, green chile and cream cheesesoup with Monterey Jack cheese.

Recipe: Chili con Queso Soup

6 tablespoons butter
1 onion, chopped
3 (4-ounce) cans whole green chile peppers, chopped
1 (14-ounce) can whole tomatoes
4 (3-ounce) packages cream cheese, cubed
3 cups chicken broth
3 cups half-and-half
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
3 tablespoons choppped green onions
1 cup shredded Monterey Jack cheese

  • Melt butter in a saucepan over low heat.Add chopped onion and cook, stirring occasionally, until theonion is soft.
  • Add chopped green chile peppers, and wholetomatoes (drained). Cook over medium heat, stirring occasionally,for 8 to 10 minutes, or until most of the liquid is evaporated.
  • Stir in cubed cream cheese and cook overlow heat until melted.
  • Stir in chicken broth, half-and-half,lemon juice, cayenne pepper, salt, and chopped green onions.Heat through, but do not boil. Sprinkle with shredded MontereyJack cheese before serving.

    Makes 8 servings.

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