Thursday, February 9, 2012

Chili Queso Soup

Have you ever wanted to eat an entire bowl of Chili Queso dip & not feel guilty?  Well, NOW you can!!!  And that's how the idea for this was born.  It's creamy cheesy broth that warms you up & is filled with the best ever Newman Farms ground pork, chunky tomatoes, black beans & the perfect blends of spices...all that reminds you of your favorite dip.  This also makes a great topping for potatoes (thanks, Beth) or when you are getting down to the last bit of it, add some extra cheese to thicken it up & viola you have your dip ;).  One bite of this & you will never again have to spend your money at that chain restaurant, cause you now have the tools to make this at home.  So, what are you waiting on?  Go to Whole Foods/Fresh Market, grab this stuff & hurry home to surprise you family with this, tonight!        

1 tablespoon grapeseed oil (or olive oil)
1 large onion, chopped 
1 pound Newman Farms ground pork
2 cloves garlic, grated 
2 tsp (medium hot) chili powder
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne 
1 quart organic chicken stock 
1 can organic black beans, rinsed
1 (28 oz) can petite diced tomatoes
8 ounces Velveeta cheese, cubed
4 tablespoons butter 
1/3 cup flour 
2 cups milk 
dash cayenne
1/2 cup fresh organic cilantro, chopped
salt and pepper, to taste

In a dutch oven, over medium high heat add oil, add onions (season lightly with salt).  Cook til soft & translucent.  Add ground pork & brown.  Add garlic, chili powder, cumin, coriander, cayenne, season to taste with salt (suggestion: 1 tsp) & pepper.  Add chicken stock, tomatoes & black beans.  Allow everything to cook together for about 10 minutes.  Once it's warm (not too hot), add cubed cheese. Stir continuously until cheese is melted. Reduce heat to low and let simmer.  In a saucepan, melt butter over medium heat; stir in flour until smooth, about 1 minute. Slowly whisk in the milk and season lightly with salt & pepper, dash cayenne. Continue stirring until roux thickens and begins to bubble slightly.  Add roux into the soup & whisk til well blended. Adjust seasoning to taste (added 2 tsp salt).  Simmer for 30 mins, to allow it to thicken.  

Garnish with sour cream, monterey jack & cilantro.  Serve with fresh tortilla chips & enjoy!

Serves 7-9


  1. I just made this's AMAZING!!! Thanks so much for posting the recipe. I ended up adding a little more chili powder and cayenne because we like things extra spicy. This makes a lot of soup for our 2 person household, but I'm so happy I only have to share leftovers with 1 other person, lol.

    Question: Do you think there is a substitute for the velveeta cheese? This stuff is nowhere near real food, so I don't like to use it often. Would it work to use cheddar cheese and heavy cream or half & half? Usually other cheeses create a different textures in soups, so I wasn't sure it would work. I did use the velveeta cheese this time, and love it. Just wondering if you know of a way to use real cheese?

    Thanks for the recipe!!! :)

    1. Hey there! Sorry, it's taken me a bit to respond...we have been out of town. I totally understand the whole Velveeta thing, I really try to avoid all over processed foods. But it's just so creamy. A good substitute would be to make a bechamel sauce with heavy cream & some good quality cheddar cheese. I would do 1 tablespoon real butter, 1 tablespoon flour, 1 cup half & half/heavy cream & 1 cup cheese, in fact I will sub it next time & then alter the recipe accordingly, afterwards. Thanks so much, hope this helps.

  2. This looks incredible!! I am pinning this to make next week!


Would love to know what you think, please feel free to let me know you stopped by. Big Southern hugs!!!

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