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Cheese and chili soup
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| Artist: |
_ |
| Categories: |
Cheese, Cheese & Eggs, Chili, Herbs & Spices, Mexican, North American, Soups & Stews, South American |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Rich beef broth | | 10
| cl | Garlic, peeled | | 4
| large | Tomatoes, chopped | | 3
| med | Onions, quartered | | 1/2
| tsp | Mixed dried herbs (italian | | | -seasoning) | | 1
| tsp | Sugar | | 1/4
| tsp | Ground cumin | | 1
| med | Onion, cut into ring | | 1
| | Mild green chili, cut into t | | | -hin rings | | 1
| | Red bell pepper, seeded and | | | -cut into | | 1
| | Rings | | 1
| cup | Shredded sharp cheddar | | 1
| cup | Shredded mozzarella | | 1
| cup | Mild or hot chunky salsa | | 1
| tsp | Minced fresh cilantro for | | | -garnish |
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Procedures:
| 1 | Put the first 7 ingredients into a pot and bring to a gentle boil. | | 2 | Reduce the heat to a simmer and continue cooking for 30 minutes. | | 3 | Puree in a blender and return to the pot. | | 4 | Add the onion, chili, and bell pepper to the soup and simmer for about 15 minutes, or until the vegetables are tender. | | 5 | Toss the two cheeses together. | | 6 | Ladle the soup into a heated serving dish. | | 7 | Add the cheeses and salsa and stir gently. | | 8 | Sprinkle with the cilantro and serve immediately. |
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