Queso Soup
Queso Soup
8 servings
1 1 yellow onion, finely chopped
2 2 teaspoons fresh garlic, minced
3 1/4 cup green pepper, finely chopped
4 1 teaspoon jalapeño, finely chopped
5 2 Tablespoons vegetable oil
6 4 cups chicken stock
7 15 oz. can tomato puree
8 1/2 teaspoon salt
9 1/4 teaspoon pepper
10 1 teaspoon sugar
11 1 teaspoon chili powder
12 1 teaspoon worcestershire sauce
13 1 teaspoon hot sauce
14 2 Tablespoons flour
15 1/2 cup water
16 1 lb cooked shredded chicken, beef or pork
17 1 14 oz can of corn, drained
18 1 14 oz can of black beans
19 1 bunch of cilantro, finely chopped
20 1 cup cream
21 1/2 cup sour cream
22 8 oz veleveta, 1-inch cubes
In a large pot heat oil, sauté onion, green pepper, jalapeno and garlic until soft.
Add ingredients 6 through 13. Bring to boil, then reduce heat and simmer 20 minutes.
Mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
Add chicken or beef or pork, beans, corn and cilantro then simmer 10 minutes.
Cut cheese into 1 inch squares for easier melting. Stir in sour cream, cream, and cheese.
Soup is ready when cheese is completely melted.
Serve with tortilla strips or chips in a haystack on top of soup. You can garnish with sprigs of cilantro or a dollop of sour cream or salsa on the tortilla stack.
Tortilla strips
12 corn tortilla
1/4 teaspoon salt
oil for frying
Cut the tortillas in strips with scissors.
Heat oil to 375.Be very careful not to splash the oil out of pan it will burn you. I use deep fryer. If using a fryng pan make sure you have 1 inch of oil in frying pan to fry the strips. Place strips in oil about 1 minute then try and turn them over to get other side.
If you using a fryer take basket out of oil and shake it alittle to turn over tortillas.
When golden brown turn them onto a plate lined with paper towels and sprinkle 1/4 teaspoon of salt over them while still hot.
Be very careful not to splash the oil out of pan it will burn you.
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