Cheddar- Chile Soup
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Ingredients
Look for dairy brands with the Real California seals.
1 large (2 cups) Onion, chopped
cup Chopped cilantro
corn tortilla strips as needed for garnish
1 pound 11 oz., divided california cheddar cheese
2 tablespoon olive oil
14 ounce (1-1/2 cups) diced green chiles
6 clove Garlic, chopped
1 tablespoon + 1 tsp. ground cumin
2 quart California Milk
2 quart mashed potatoes
3 cup vegetable stock
cup Chopped cilantro
corn tortilla strips as needed for garnish
1 pound 11 oz., divided california cheddar cheese
2 tablespoon olive oil
14 ounce (1-1/2 cups) diced green chiles
6 clove Garlic, chopped
1 tablespoon + 1 tsp. ground cumin
2 quart California Milk
2 quart mashed potatoes
3 cup vegetable stock
Instructions
Shred cheese (about 6-1/3 cups); reserve 6 Tbsp separately for garnish.
Saut‚ onion in oil until soft, about 5 minutes.
Stir in green chiles 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.
Recipe courtesy of the California Milk Advisory Board.
Recipe provided by the California Milk Advisory Board
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