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Soup
Green
Chili
Soup
1 tbs butter
½ cup onion, finely diced
1 tsp garlic, minced
1 cup fresh green chili, chopped
1 can chunk chicken
1½ tsp ground cumin
1 can cream of chicken soup,
1¼ cups half-and-half cream
1 cup shredded Cheddar cheese
¼ cup sour cream
How to cook:
1.
Melt butter in a large saucepan over medium-high heat.
2.
Sauté onion until transparent. Stir in the garlic,
green chiles, chicken meat, and cumin.
3.
Cook for one minute to blend the flavors. Stir in the
cream of chicken soup and half-and-half.
4.
Cook until heated through, about 5 minutes. Ladle hot
soup into bowls.
5.
Top with cheese and a dollop of sour cream.
Cheezzy Chili Soup
4 cups rich beef broth
10 cloves garlic, peeled
4 large tomatoes, chopped
3 medium onions, quartered
½ tsp mixed dried herbs
1 tbs sugar
¼ tsp ground cumin
1 medium onion, cut into ring
1 green chili – cut into thin rings
1 red bell pepper – seeded and cut into thin rings
1 cup sharp Cheddar, shredded
1 cup mozzarella, shredded
1 cup mild or hot chunky salsa
1 tbs minced fresh cilantro
How to cook:
1.
Put the first 7 ingredients into a pot and bring to a
gentle boil. Reduce the heat to a simmer and continue cooking for 30
minutes.
2.
Puree in a blender and return to the pot. Add the
onion, chili, and bell pepper to the soup and simmer for about 15
minutes, or until the vegetables are tender.
3.
Toss the two cheeses together. Ladle the soup into a
heated serving dish.
4.
Add the cheeses and salsa and stir gently. Sprinkle
with the cilantro and serve immediately.
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