New Mexico Cheese Soup Recipes

SONORA CHEESE SOUP

Steps:

• Heat the oil over medium heat in a large, heavy soup pot. When hot, add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes. Add the tomato, prepared Anaheim or poblano chiles, and salt, and cook until the ingredients are softened, 4 to 5 minutes more.
• Add the chicken broth, bring to a simmer and cook for 10 minutes, or until the potatoes are completely tender and the broth has thickened a bit. Taste and adjust salt. Reduce the heat to medium-low, slowly add the milk and bring back to a gentle simmer. Gradually crumble the cheese into the simmering soup and stir until cheese is completely melted - or serve in bowls with cubes of the cheese in the bowls adding the soup on top. Taste again for salt and serve hot.

CHEESE SOUP OF NEW MEXICO

Steps:

• Melt butter in a pot large enought to hold all the ingredients.
• Saute onions and celery over low heat until soft.
• Add the flour and cornstarch and stir until it bubbles.
• Gradually add chicken stock and milk and stir until smooth.
• Add baking soda, cheese, pepper and garlic salt, stir.
• Cook over low heat until the cheese melts and blends into the mixture.
• Add the parsley and cook for five more minutes more and serve.

NEW MEXICO CHEESE SOUP

Steps:

• Brown meat and onion and then drain well.
• Partially melt the Velveeta in the microwave and then add the Ro*Tel tomatoes and finish melting, stirring occasionally.
• Put meat and cheese mix in a slow cooker and add the beans and corn. Add salt and pepper to taste. Mix well and keep warm in slow cooker. DO NOT BOIL as cheese will curdle.

NEW MEXICO STYLE CHILI CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Coat a 9x13 dish with cooking spray.
• In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Spread 1 cup mixture in the dish.
• Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
• Repeat layers, ending with cheese.
• Spread remaining soup mixture over cheese.
• Bake 30 minutes or until bubbly.
• Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.