Corn, Cheese and Chili Soup

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“Truly the best soup I ever tasted. It's quick and easy and always turns out great. It's an adaptation of a recipe from a James McNair cookbook I found years ago and have been making it ever since. As you probably already know, if you like cheese soup to be as smooth as possible use processed cheese like Velveeta. Adding 1 cup of milk makes a richer soup, but it could be omitted and would still taste great.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. melt butter in large saucepan over medium heat.
  2. add onion and saute until soft, about 5 minutes.
  3. stir in garlic and saute 1 minute.
  4. add flour and stir for 2 minutes.
  5. add corn, chiles, tomatoes and broth.
  6. bring to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally.
  7. slowly stir cheese (and milk if desired) into soup and heat, stirring frequently until cheese melts, about 5 minutes.
  8. do not bring to a boil.
  9. add salt and cayenne pepper to taste and serve.

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