Southwestern Cheese Soup
CATEGORIES
INGREDIENTS
  • Cooking Time: 30 minutes
  • Servings: 4-6
  • 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
DIRECTIONS
  1. In a soup pot, saute the onions and garlic in the oil until onions are soft, about 10 minutes.
  2. Stir in the chiles and potatoes.
  3. Add the broth, cover, and bring to a boil
  4. Add the corn and tomatoes, cover, simmer on low heat, stirring occasionally, until the potatoes are tender, about 5 minutes.
  5. Divide the cheese among 4-6 bowls. Ladle the hot soup over the cheese.
RECIPE BACKSTORY
From the Moosewood Restaurant Simple Suppers cookbook