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Cheddar Chile Soup



– 2 cups onion, chopped – 1 cup chopped cilantro – Corn tortilla strips as needed for garnish – 1 pound 11 ounces divided California Cheddar cheese – 2 tablespoons olive oil – 14 ounces (1-1/2 cups) diced green chiles – 6 cloves garlic, chopped – 1 tablespoon + 1 teaspoon ground cumin – 2 quarts Real California Milk – 2 quarts mashed potatoes – 3 cups vegetable stock
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Shred cheese (about 6-1/3 cups); reserve 6 tbsp separately for garnish.

Sauté onion in oil until soft, about 5 minutes.

Stir in green chilies and next 2 ingredients.

Stir in milk and next 2 ingredients; cook over medium heat, stirring constantly, until smooth.

Reduce heat to low; stir in 6 cups cheese. Stir until cheese thoroughly incorporates. Do not boil. Stir in cilantro. Per Order Heat, but do not boil, 1-1/2 cups soup; garnish with tortilla strips and 1/2 tbsp cheese.