Cheddar Soup With Crispy Tortilla Crunch

Serves: 2

Isabella Feil

1 January 1970

Based on User reviews:

51

Spice

46

Sweetness

56

Sourness

40

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

3 tbsps

Butter

1 medium

Onion (finely chopped)

3 cloves

Garlic (finely chopped)

1

Jalapeno (seeded and chopped)

1

Red Bell Pepper (seeded and very thinly sliced)

3 tbsps

All-Purpose Flour

6 cups

Chicken Stock

2 cups

Cream

6 cups

Cheddar (grated good quality)

1

Salt

1

Black Pepper

Directions:

1

In a medium soup pot, melt butter

2

Add onions and cook 5 minutes

3

Add the garlic and peppers and cook 2 to 3 minutes more

4

Add flour and cook 1 minute

5

Whisk in stock slowly and stir in cream

6

Bring soup to a bubble and reduce heat to simmer

7

Stir in cheese and season the soup with salt, pepper, chili powder and cumin

8

Let soup reduce 10 to 15 minutes over low heat then serve with crushed chips and dollops of salsa