Chili Cheese Soup*
This unusual soup is inspired by Mexico's Purépecha (Tarascan) Indians' combination of chiles and queso cotija, the local cheese of the region. Here, manchego is substituted; Muenster also gives a good but different flavour.
Ingredients (Serves 6)
|1-1/2||pounds tomatoes, quartered|
|1||tablespoon vegetable oil|
|1/2||cup finely chopped onion|
|1||garlic clove, finely chopped|
|5||cups frozen corn|
|1/2||teaspoon freshly ground black pepper|
|3||cups chicken stock|
|2||poblano chilies, roasted, peeled, membranes removed and cut into strips|
|1-1/2||cups diced manchego, Muenster|
- In a blender, purée tomatoes, strain, and set aside.
- Heat oil and butter in a deep skillet, add onion, garlic, and corn, and sauté for 5 minutes.
- Add puréed tomatoes, salt and pepper, and simmer, uncovered, for 5 minutes.
- Stir in stock and simmer for 10 minutes.
- Add chile strips and cook for 5 minutes.
- Add milk and simmer for 5 more minutes.
- Before serving, divide cheese among 6 soup bowls. Pour hot soup over and serve.
*Find this and other great recipes in…
The International Soup Book
By Susan R. Friedland, Ed.
The International Soup Book offers more than 60 recipes for the world’s original and undisputed champion of comfort foods – soup. You’ll find soups hot and cold, spicy and mild, with meat and without. You’ll also find soups to mark the start of a fabulous meal, and soups that are fabulous meals in themselves. It also includes recipes for basic stocks, the foundation on which all good soups are built.
*This recipe has been adapted from its original.