Cheesy Mayan Maize Soup Recipes

CHEESIEST POTATO SOUP

Steps:

• In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
• Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

CHEESY MAYAN MAIZE SOUP

Steps:

• Saute green peppers and onions in margarine.
• Add cream cheese and stir until melted. Add Velveeta, milk and corn.
• Heat until melted, stirring occasionally.
• Garnish with thin strips of red pepper and cilantro.

MEXICAN BEEF-CHEESE SOUP

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn and cheese. Cook and stir until cheese is melted.

BEST CHEESY BROCCOLI SOUP

Steps:

• Combine broccoli, potatoes, celery, carrots, and onion in a large stockpot; pour enough water over the vegetable mixture to cover. Add bouillon cubes to the pot. Bring the mixture to a simmer over medium heat; cook at a simmer until the vegetables are tender, about 20 minutes.
• While vegetables simmer, melt butter in a saucepan over medium heat. Stir flour into melted butter to incorporate. Slowly stir milk into the butter mixture, cooking and stirring until you have a thick sauce, 5 to 10 minutes.
• Reduce heat under vegetables to low. Stir sauce into vegetable mixture to combine with the liquid smoothly. Add cheese in small amounts, allowing each addition to melt into the soup before adding the next. Serve hot.