When you think of winter soups, you think hearty and creamy. Both of these taste and texture aspects of a winter soup make the soup an actual meal (especially when served with a loaf of freshly made artisan bread). This soup, very popular in the great Southwest, is a perfect winter soup and to make it even more enjoyable, we add some beer!
If you cannot find any ancho peppers at your local market, feel free to substitute jalapeno. If you want the soup to have more spicy heat, add the seeds and the membrane of the peppers as well. Make sure to use a good quality of Cheddar cheese as this will make all the difference in the world to the richness of the soup.
Ingredients needed to make Cheddar and Ancho Chili (serves 4):
- ¼ cup olive oil
- 2 ancho peppers, stemmed, seeded and chopped
- 1 white onion, chopped
- 2 cloves garlic, minced
- 2 cups grated Cheddar Cheese
- 1 cup beer
- 1 Tbs. hot sauce
- ¼ cup sour cream
- In a medium sauté pan heat the oil over medium heat. Add the peppers, onion and garlic and sauté 5 minutes.
- Into a food processor or blender add the contents of the sauté pan and puree.
- Put the puree back into the sauté pan and over medium heat stir in the cheese until it melts.
- Stir in the beer and hot sauce until all is blended.
- Ladle into serving bowls and top with a dollop of sour cream before serving.
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