Cheese and chili soup

Yield: 6 Servings

Measure Ingredient
4 cups Rich beef broth
10 \N Cloves garlic; peeled
4 larges Tomatoes; chopped
3 mediums Onions; quartered
½ teaspoon Mixed dried herbs (Italian seasoning)
1 teaspoon Sugar
¼ teaspoon Ground cumin
1 medium Onion; cut into ring
1 \N Long mild green chili; cut into thin rings
1 \N Red bell pepper; seeded and cut into
\N \N Thin rings
1 cup Shredded sharp Cheddar
1 cup Shredded mozzarella
1 cup Mild or hot chunky salsa
1 teaspoon Minced fresh cilantro for garnish

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. 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.

Toss the two cheeses together. Ladle the soup into a heated serving dish.

Add the cheeses and salsa and stir gently. Sprinkle with the cilantro and serve immediately. Edited for MC by Brenda Adams <adamsfmle@...> Posted to MC-Recipe Digest V1 #187 Date: Wed, 7 Aug 1996 00:52:21 -0400 From: ADAMSFMLE@...

NOTES : Source: Some Like It Hotter, The Official Cookbook of the Galvanized

Gullet by Garaldine Duncann

Recipe comes from Zacatecas, Mexico. Serves 6.

Posted to mc-recipe 8/6/96

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