Cheddar Chili Soup Recipe

Name: Cheddar Chili Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 large onion, chopped; 4 garlic cloves, minced; 1 jalapeno pepper, seeded and chopped; 1 teaspoon cumin; 2 teaspoons chili powder; 2 baking potatoes, chopped; 2 cups chicken stock; 1 (19 ounce) can red kidney beans, drained; 2 1/4 cups shredded old cheddar cheese; 2 cups milk; 2 cups frozen corn kernels; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup chopped green onion

Servings: persons

1 tablespoon canola oil
1 large onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon cumin
2 teaspoons chili powder
2 baking potatoes, chopped
2 cups chicken stock
1 (19 ounce) can red kidney beans, drained
2 1/4 cups shredded old cheddar cheese
2 cups milk
2 cups frozen corn kernels
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped green onion

1
In saucepan, heat oil over medium heat.
2
Cook onion until soft.
3
Add garlic, jalapeno pepper, chili powder and cumin.
4
Continue cooking for about 2 minutes.
5
Add potatoes and stock; bring to boil.
6
Cover and cook for about 15 minutes.
7
Add 1/2 of the kidney beans.
8
Transfer to blender or food processor and puree until smooth.
9
Return mixture to saucepan over medium heat.
10
Add 2 cups of the cheese, remaining kidney beans, milk, corn, salt and pepper.
11
Cook, stirring, for about 10 minutes until cheese is melted and soup is heated through.
12
Garnish with green onion and rest of cheese.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 large onion, chopped, 4 garlic cloves, minced, 1 jalapeno pepper, seeded and chopped, and more.

Yes, Cheddar Chili Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar Chili Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions