Cheesy Green Chili Soup - Kraft Recipes Top
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Cheesy Green Chili Soup

Prep Time
Total Time

4 servings, 1 cup each

Roasted poblano chiles give this chili soup great color—and a kick that's nicely balanced by a blend of sour cream and cheese.

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What You Need

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Make It

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  • Place 1 cup of the broth, onion, chiles and sour cream in blender container; cover. Blend until smooth.
  • Melt butter in medium saucepan on medium heat. Stir in flour. Add chile mixture; mix well. Gradually add the remaining 2 cups broth, stirring until well blended. Reduce heat to medium-low; simmer 10 min., stirring frequently. Season with salt and black pepper to taste.
  • Ladle the soup into 4 soup bowls; sprinkle with cheese.

Special Equipment Needed

Make Ahead

Prepare soup as directed. Cover and refrigerate up to 24 hours. When ready to serve, simply reheat and serve.

Special Extra

Try different topping ideas, such as finely chopped cilantro or fried tortilla strips, in addition to the cheese.

Cooking Know-How

Poblano chiles are generally mild, but occasionally they can be hot. If the soup is too spicy, add a tsp. of sugar.


  • 4 servings, 1 cup each

Nutritional Information

Serving Size 4 servings, 1 cup each
Calories 190
Total fat 12g
Saturated fat 7g
Cholesterol 35mg
Sodium 730mg
Carbohydrate 14g
Dietary fiber 2g
Sugars 7g
Protein 9g
% Daily Value
Vitamin A 20 %DV
Vitamin C 140 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from This is a pretty good soup if you want to make something simple, unique, and flavorful. This is a pretty good soup if you want to make something simple, unique, and flavorful. Definitely good if you have a cold and need to clear your sinuses! I tempered the chile flavor with a little extra sour cream and served this as a side with tortilla wraps.
Date published: 2010-02-02
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