southwest onion soup
(1 rating)
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!
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For southwest onion soup
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2 Tbspbutter, cold
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1 mdwhite onions, sliced into 1/4 -inch rings
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1 candiced tomatoes w/lime juice & cilantro
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4 ozbottled roasted red peppers
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4 ozcanned whole kernel corns
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4 ozquick melt cheese, cubed
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8 ozchicken broth
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2 tspred chile powder
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2 tspsherry vinegar
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2 tspfreshly ground black pepper
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real bacon bits for garnish
How To Make southwest onion soup
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1In a skillet over medium heat, melt butter.
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2Saute onion rings until translucent. Do not overcook.
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3Combine diced tomatoes, roasted peppers and kernel corns in a food blender. Chop in low speed for about 2 seconds only.
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4Put chopped mixture and cubed cheese into a stock pot over medium heat. Stir continuosly and let simmer until cheese is melted.
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5Add chicken broth, red chile powder, vinegar and black pepper. Continue stirring the soup until all flavors blend.
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6Serve soup immediately in individual bowls and top with sauteed onion rings. Garnish with bacon bits. Serve with warm corn tortillas or chips.
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