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Cheddar Soup with Crispy Tortilla Crunch


  • 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.