1/2 Red Bell Pepper - Seeded and Very Thinly Sliced
3 T All-Purpose Flour
6 c Chicken Stock
2 c Cream
6 c Good Quality Cheddar - Grated
Salt
Pepper
1 T Chili Powder
1 1/2 tsp Ground Cumin
4 c Lightly Crushed Tortilla Chips - Blur or Yellow Corn
2 c Store Bought Chunky Style Salsa
Instructions
In a medium soup pot, melt butter. Add onions and cook 5 minutes. Add the garlic and peppers and cook 2 - 3 more minutes. Add flour and cook 1 minute. Whisk in stock slowly and stir in cream. Bring soup to a bubble and reduce heat to simmer.
Stir in cheese and season the soup with salt, pepper, chili powder and cumin. Let soup reduce 10 - 15 minutes over low heat then serve with crushed chips and dollops of salsa.
Originally Submitted
11/9/2008
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