Chili Cheese Soup Sallye Recipes

Steps:

• Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
• Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
• Cook for 20 minutes or until potatoes are tender.
• Add green chiles, cream and cheese.
• Heat until cheese is melted.
• Season with salt and black ground pepper to taste. Garnish with cilantro.

Steps:

• Preheat oven to 350º. Lightly oil or spray a 9" x 9" or 9" x 13" baking dish.
• Remove stems from cilantro and place leaves in food processor Add clove of garlic to food processor Pulse until finely diced
• Wash chiles and pat dry. Cut in half and remove seeds and veins. Cut into pieces about 1-1/2" square
• Layer bottom of baking dish with 1/2 of the chile squares. Sprinkle half the cheese mixture over the chiles. Repeat layers.
• In small mixing bowl, whisk the eggs, milk, flour, salt, cumin, garlic and cilantro until smooth batter is formed. Pour batter over top of cheese and chiles.
• Bake for 45-50 minutes until cheese is bubbly and crust is golden brown.

Steps:

• Peel and dice potatoes into bite sized pieces Place celery and onion in food processor and pulse until finely diced Shred cabbage if you plan to use
• Place water, bouillon and spices in heavy saucepan, bring to a boil Add tomatoes and tomato sauce, bring liquid back to a boil Add potatoes, celery and onions to boiling water mixture
• Turn heat down to medium and simmer for approximately 20 minutes
• Place package of mixed vegetables in microwave and cook covered for about 3 minutes Add to soup mixture. If you plan to include cabbage, add it at this time
• Taste test and adjust seasonings accordingly. If soup hasn't thickened up, mix cornstarch with just enough water to make a thin paste and add to soup
• Simmer for 10-15 more minutes until vegetables are tender.
• Good served with hot cornbread or grilled cheese sandwiches

Steps:

• PREPARATION: Peel and dice potatoes. Peel and dice onion. Cut stem off peppers, remove membranes and seeds and dice. Peel and dice garlic cloves. NOTE: To save time, you can place onion, chiles and garlic in food processor and pulse until finely diced.
• Place heavy saucepan over medium high heat, add cooking oil. When oil is shimmering, add onions, chiles and garlic and cook until tender, but not brown.
• Add potatoes and carrots to saucepan and continue cooking for about 2 minutes.
• Add water, tomato sauce, and salt to sauce pan. Turn heat to low and simmer until potatoes are tender (about 20 minutes).
• Stir in cheese until well blended and remove from heat.
• Best if served while still hot.
• ***For a more authentic Mexican dish, substitute 1 or 2 cans of hominy.