Cheddar Soup with Crispy Tortilla Crunch

This is the first course in this delish 60 Minute Thanksgiving meal.

Serve with:

  • Spanish Nibbles:
    • Hot Olives with Citrus and Spice
    • Marcona Almonds,
    • Paprika Toasted Chickpeas


  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 2-3 cloves garlic, finely chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and very thinly sliced
  • 3 tablespoons all-purpose flour
  • 6 cups chicken stock
  • 2 cups heavy cream
  • 6 cups good-quality cheddar cheese, grated
  • Salt and pepper
  • 1 tablespoon chili powder (a palmful)
  • 1 1/2 teaspoons ground cumin (1/2 palmful)
  • 4 cups lightly crushed blue or yellow corn tortilla chips
  • 2 cups store-bought chunky-style salsa, any variety


In a medium size soup pot, melt the butter. Add the onion 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 stock slowly and stir in the cream. Bring the soup to a bubble and reduce the heat to simmer.

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

What's Fresh from @RachaelRay

Rachael Ray