SONORAN CHEESE SOUP

Sonoran Cheese Soup image

Number Of Ingredients 11

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1 tablespoon unsalted butter
1 tablespoon vegetable oil
6 green onions, , chopped
2 cloves garlic (large), chopped
2 medium (about 12 ounces), white or red boiling potatoes, peeled and diced
2 medium tomatoes, peeled, seeded, and chopped
1 (14 1/2-ounce) can fat-free reduced-sodium chicken broth
1 cup heavy cream
1/2 teaspoon salt, or to taste
1/8 teaspoon crushed red pepper
4 ounces Monterey Jack cheese, cut into 1/2-inch dice

Steps:

1. In a large saucepan, heat the butter and oil over medium heat. Cook the green onions and garlic until softened, about 2 minutes. Add the potatoes and tomatoes, and cook, stirring, until the tomato juices evaporate, 4 to 5 minutes. 2. Add the chicken broth, cream, salt, and crushed pepper. Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are very tender, 15 to 20 minutes. Divide the cheese among 4 soup bowls. Ladle the hot soup over the cheese and serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves