Try this Cheddar Cheese and Poblano Chili Soup recipe, or contribute your own.
Suggest a better descriptionHeat bacon fat in large sauce or soup pot over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Saute 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.
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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Serving Size: 1 Serving (1373g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1116 | ||
Calories from Fat: 776 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.2g | 115 % | |
Saturated Fat 49g | 245 % | |
Monounsaturated Fat 25.2g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 222.9mg | 69 % | |
Sodium 4797.1mg | 165 % | |
Potassium 775mg | 20 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 32.7g | ||
Protein 44.8g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1116
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