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Cheddar Chile Soup
Recipes
Ingredients:
– 2 cups onion, chopped
– 1 cup chopped cilantro
– Corn tortilla strips as needed for garnish
– 1 pound 11 ounces divided California Cheddar cheese
– 2 tablespoons olive oil
– 14 ounces (1-1/2 cups) diced green chiles
– 6 cloves garlic, chopped
– 1 tablespoon + 1 teaspoon ground cumin
– 2 quarts Real California Milk
– 2 quarts mashed potatoes
– 3 cups vegetable stock
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Directions:
Shred cheese (about 6-1/3 cups); reserve 6 tbsp separately for garnish.
Sauté onion in oil until soft, about 5 minutes.
Stir in green chilies and next 2 ingredients.
Stir in milk and next 2 ingredients; cook over medium heat, stirring constantly, until smooth.
Reduce heat to low; stir in 6 cups cheese. Stir until cheese thoroughly incorporates. Do not boil. Stir in cilantro. Per Order Heat, but do not boil, 1-1/2 cups soup; garnish with tortilla strips and 1/2 tbsp cheese.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.