Southwest Onion Soup
By
Eugene Zafra
@blueagle
1
Ingredients
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2 Tbspbutter, cold
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1 mediumwhite onions, sliced into 1/4 -inch rings
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1 can(s)diced 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
- In a skillet over medium heat, melt butter.
- Saute onion rings until translucent. Do not overcook.
- Combine diced tomatoes, roasted peppers and kernel corns in a food blender. Chop in low speed for about 2 seconds only.
- Put chopped mixture and cubed cheese into a stock pot
over medium heat. Stir continuosly and let simmer until cheese is melted. - Add chicken broth, red chile powder, vinegar and black pepper. Continue stirring the soup until all flavors blend.
- Serve soup immediately in individual bowls and top with sauteed onion rings. Garnish with bacon bits.
Serve with warm corn tortillas or chips.