Cheddar Soup with Tortilla Crunchies

By jjadin

Ingredients

• 3 tbsp butter
• 1 medium onion, finely chopped
• 2-3 garlic cloves, pressed
• 1 jalapeno pepper, seeded and chopped
• 1/2 red bell pepper, seeded and thinly sliced
• 3 tbsp flour
• 6 cups veggie broth
• 2 cups heavy cream
• 6 cups grated good-quality cheddar cheese
• Salt and pepper
• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• Crushed yellow corn tortilla chips
• Chunky-style salsa

Details

Servings 8

Preparation

Step 1

Melt the butter in a medium soup pot over medium heat. Add the onions and cook for 5 minutes. Add the garlic and peppers and cook for 2-3 minutes more. Add the flour and cook for 1 minute. Whisk in the broth slowly and stir in the cream.

Bring the soup to a bubble and reduce the heat to a simmer. Stir in the cheese and season the soup with salt, pepper, the chili powder, and cumin. Let the soup reduce for 10 to 15 minutes over low heat, then serve with the crushed chips and dollops of salsa.