Southwest Onion Soup

By Eugene Zafra
@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:

1 Comment

Serves:

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

How to Make Southwest Onion Soup

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.