Southwestern Cheese Soup
2 cups chopped onions
3 garlic cloves, minced or pressed
2 Tbsp olive oil
1 4.5 ounce can of chopped mild green chiles
3 cups diced potatoes
1 quart vegetable broth
1 15 ounce can of creamed corn
1 15 ounce can of diced tomatoes
2 1/2 cups grated sharp cheddar cheese
In a soup pot, saute the onions and garlic in the oil until onions are soft, about 10 minutes.
Stir in the chiles and potatoes.
Add the broth, cover, and bring to a boil
Add the corn and tomatoes, cover, simmer on low heat, stirring occasionally, until the potatoes are tender, about 5 minutes.
Divide the cheese among 4-6 bowls. Ladle the hot soup over the cheese.
Pairs Well With
From the Moosewood Restaurant Simple Suppers cookbook