Southwest Onion Soup

Name: Southwest Onion Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
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

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 vote5

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

15 Min

Ingredients

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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

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.