southwest onion soup

★★★★★ 1 Review
blueagle avatar
By Eugene Zafra
from Houston, TX

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!

★★★★★ 1 Review
serves 6
prep time 15 Min
cook time 15 Min

Ingredients For southwest onion soup

  • 2 Tbsp
    butter, cold
  • 1 md
    white onions, sliced into 1/4 -inch rings
  • 1 can
    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

How To Make southwest onion soup

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