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Green Chile Cheese Soup

Comforting and cheesy green chile cheese soup with a smoky, spicy kick—perfect for cozy chilly days and quick dinners.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Southwestern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Green Chile Cheese Soup
  • 2 tbsp butter
  • 1 medium yellow onion finely chopped
  • 1 tbsp minced garlic
  • 4 oz fire-roasted green chiles canned
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 4 cups chicken-style broth can substitute vegetable broth for vegetarian
  • 1 cup half-and-half
  • 1.5 cups shredded cheddar cheese

Equipment

  • large saucepan
  • Stirring Spoon

Method
 

  1. Step 1: Melt the butter in a large saucepan over medium-high heat. Add the finely chopped yellow onion and cook, stirring frequently, for 1–2 minutes until softened and fragrant.
  2. Step 2: Stir in the minced garlic and cook for another 30 seconds, being careful not to burn it.
  3. Step 3: Add the fire-roasted green chiles, ground cumin, and black pepper. Stir to combine evenly.
  4. Step 4: Pour in the chicken-style broth and half-and-half, stirring to combine all ingredients smoothly. Heat gently without boiling.
  5. Step 5: Gradually add the shredded cheddar cheese, stirring frequently over medium heat until the cheese melts evenly and the soup is silky and creamy, about 5 minutes. If cheese clumps, continue stirring gently until smooth.
  6. Step 6: Taste and adjust seasoning if needed. Ladle into bowls and serve hot, optionally with crusty bread or buttery biscuits.

Notes

For a dairy-free option, substitute half-and-half with coconut or almond milk and use dairy-free cheese. Add cayenne or jalapeño for extra heat, or include corn or potatoes for more texture. Leftovers keep in the fridge up to 3 days; reheat gently to maintain creaminess.