When I first heard of Rachael Ray’s Cheddar Soup, I thought it sounded weird. I like lots of soups that have cheese in them—cheddar corn chowder, cheesy potato soup—but a soup where cheese was the star ingredient…well, I just didn’t know. I was intrigued though, so I really had no choice. I made it.
This soup is…well…cheesy. But in a good way. Some jalapeños and chili powder give it the depth it needs, and sour cream and crushed tortilla chips on top work very well as finishing touches.
I suggest serving this as a side-dish or along with something that would make a good dipper. I served mine with taquitos. Those were store-bought though. There’s no room for soup and homemade taquitos in a thirty-minute meal. At least not in my kitchen.