Cheddar Cheese and Poblano Chili Soup

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

OMG! So delicious. From BHG. You can so substitute canned or fresh green chile, saves time and is still very good. Poblanos are a little more robust in flavor however.

Ingredients Nutrition

Directions

  1. Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Sauté 2 minutes or until soft. Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
  2. Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add chiles. Season with salt and lime juice. Pour into soup bowls and serve immediately.

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