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Cheesy Green Chili Soup
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Cheesy Green Chili Soup

25 Min(s)
10 Min(s) Prep
15 Min(s) Cook
Roasted poblano chiles give this chili soup great color—and a kick that's nicely balanced by a blend of sour cream and cheese.
What You Need
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4 servings
Original recipe yields 4 servings
3 cups chicken broth, divided
3/4 cup chopped onion
6 poblano chile s, roasted, peeled and deveined
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. butter or margarine
2 Tbsp. flour
salt and black pepper
1/2 cup KRAFT Shredded Mozzarella Cheese
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Let's Make It
1
Place 1 cup of the broth, onion, chiles and sour cream in blender container; cover. Blend until smooth.
2
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.
3
Ladle the soup into 4 soup bowls; sprinkle with cheese.
Kitchen Tips
Tip 1
Make Ahead
Prepare soup as directed. Cover and refrigerate up to 24 hours. When ready to serve, simply reheat and serve.
Tip 2
Special Extra
Try different topping ideas, such as finely chopped cilantro or fried tortilla strips, in addition to the cheese.
Tip 3
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.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 730mg
32%
Total Carbohydrates 14g
5%
Dietary Fibers 2g
7%
Sugars 7g
14%
Protein 9g
18%
Vitamin A
20%
Vitamin C
140%
Calcium
15%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings, 1 cup each
* 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.
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