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Guajillo Spiced Cheese & Potato Soup Recipe
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4.50 from 2 votes

Guajillo Spiced Cheese & Potato Soup Recipe

Get your homemade potato soup with this recipe, made with earthy guajillo peppers, loads of seasoning, melty cheese, fresh lime juice and more. You're gonna want a second bowl.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 4
Calories: 529kcal

Ingredients

  • 3 guajillo peppers
  • 2 tablespoons olive oil
  • 3 medium sized yellow potatoes about 1 pound, peeled and cubed
  • 1 large carrot peeled and chopped
  • 2 jalapeno peppers chopped
  • 1 stalk celery chopped
  • 3 cloves garlic chopped
  • 2-3 tablespoons spicy chili powder
  • Salt and pepper to taste
  • ¼ cup white wine
  • 4 cups chicken or vegetable stock
  • 1 cup melty cheese shredded , or more as desired – cheddar is good, or American

FOR SERVING: Fresh herbs, lime slices, crackers, chili flakes

    Instructions

    • Heat a pan to medium heat and dry toast the dried peppers until they become fragrant, about 30 seconds per side. Remove them from the heat and add them to a pot of boiling water, just enough to cover them.
    • Turn off the heat and let them rehydrate for 20 minutes.
    • When the peppers are rehydrated, drain them but reserve a few tablespoons of the darkened water. Remove the stems and seeds from the peppers and add them to a food processor with the reserved water and process to form a paste. Strain, if desired, to remove any remaining bits.
    • Heat a large pot to medium heat and add the olive oil. Add the potatoes, carrot, peppers and celery and cook, stirring a bit, about 10 minutes to soften everything up.
    • Add the garlic, chili powder, salt and pepper and stir. Cook another minute.
    • Add the white wine to deglaze the pan. Stir up the brown bits from the bottom.
    • Add the chicken stock and swirl in your chili paste. Let it simmer for 20 minutes, though you can easily simer longer to further develop the flavor.
    • Taste and adjust for salt and pepper.
    • At this point, you can transfer as much to a food processor and process until smooth. I like to process only about half and leave it a bit chunky. You can also use stick blender.
    • Swirl in the cheese and stir until it is nicely melted through.
    • Serve in bowls with fresh herbs, limes, chili flakes and crackers.

    Nutrition

    Calories: 529kcal | Carbohydrates: 21g | Protein: 32g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 114mg | Sodium: 353mg | Potassium: 948mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4990IU | Vitamin C: 25.7mg | Calcium: 276mg | Iron: 5.8mg