Sopa del Queso con Chile (Chile Cheese Soup)
1/4 cup unsalted butter
1/2 cup diced red bell pepper
1/2 cup minced onion
1/3 cup flour
4 cups chicken broth
1 lb Monterrey Jack cheese, shredded
5 oz diced green chiles (Hatch if you have them)
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp cayenne pepper
1 cup half and half
crisp tortilla strips
In a large saucepan, sauté bell pepper and onion in the butter over medium high heat until tender. Add flour and cook to form a roux, stirring about 2 minutes. Gradually add chicken broth and cook, stirring until thickened.
Reduce heat to medium low and stir in shredded cheese, chiles, cumin, oregano and cayenne. Cook for 10 minutes, stirring often. Add half and half and simmer 5 minutes more until heated through. Serve with crispy tortilla strips.
1/2 cup diced red bell pepper
1/2 cup minced onion
1/3 cup flour
4 cups chicken broth
1 lb Monterrey Jack cheese, shredded
5 oz diced green chiles (Hatch if you have them)
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp cayenne pepper
1 cup half and half
crisp tortilla strips
In a large saucepan, sauté bell pepper and onion in the butter over medium high heat until tender. Add flour and cook to form a roux, stirring about 2 minutes. Gradually add chicken broth and cook, stirring until thickened.
Reduce heat to medium low and stir in shredded cheese, chiles, cumin, oregano and cayenne. Cook for 10 minutes, stirring often. Add half and half and simmer 5 minutes more until heated through. Serve with crispy tortilla strips.
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