Southwest Onion Soup

Eugene Zafra

By
@blueagle

I lived in Albuquerque, NM for 12 years and am addicted to foods with chile pepper, specially roasted chiles from Hatch, NM. Love the aroma and flavor!

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
15 Min

Ingredients

2 Tbsp
butter, cold
1 medium
white onions, sliced into 1/4 -inch rings
1 can(s)
diced tomatoes w/lime juice & cilantro
4 oz
bottled roasted red peppers
4 oz
canned whole kernel corns
4 oz
quick melt cheese, cubed
8 oz
chicken broth
2 tsp
red chile powder
2 tsp
sherry vinegar
2 tsp
freshly ground black pepper
real bacon bits for garnish

Step-By-Step

1In a skillet over medium heat, melt butter.
2Saute onion rings until translucent. Do not overcook.
3Combine diced tomatoes, roasted peppers and kernel corns in a food blender. Chop in low speed for about 2 seconds only.
4Put chopped mixture and cubed cheese into a stock pot
over medium heat. Stir continuosly and let simmer until cheese is melted.
5Add chicken broth, red chile powder, vinegar and black pepper. Continue stirring the soup until all flavors blend.
6Serve soup immediately in individual bowls and top with sauteed onion rings. Garnish with bacon bits.

Serve with warm corn tortillas or chips.

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy