VEGETARIAN FIESTA CON QUESO SOUP
My hubby is a HUGE fan of this soup--originally served to him at a Panera Bread shop. After trying a bowl myself we got on the Panera Bread site to see what was in it and then spent several days in the kitchen trying to recreate this hearty flavorful soup. After lots of note taking, and a small blender mishap, I think we unlocked the secret of the "soup". Note: this is not Low Fat by any stretch of the imagination. Hope you enjoy as much as we do! If you have leftovers it freezes very well and tastes even better once its reheated.
Provided by h_metts
Categories Cheese
Time 1h40m
Yield 5 quarts, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Over medium heat melt butter or margarine in a 6 quart stock pot, add onions carrot and celery and sauté until onions are transparent and carrots have softened, add garlic toward the end and allow to soften (about 2 minutes), remove from heat.
- In a blender combine sautéed onions, carrots, celery and garlic with roasted Anaheim chili, 4 cubes of bouillon and 4 cups of hot water-- puree.
- Return vegetable puree to stock pot and place over medium heat, add both packages of cream cheese stirring until completely blended with vegetable puree.
- In separate bowl blend 4 tablespoons of flour with 1/2 cup of the warm cream cheese and vegetable puree mixture to get out lumps then stir in 1/2 cup boiling water, combine with contents of stock pot.
- While stirring the pot bring contents to a boil.
- Allow contents to boil while stirring for about 2 minutes then simmer.
- Add the 1/2 lb of American cheese a couple of slices at a time until melted.
- Once cheese is melted incorporate the can of tomatoes (with juice), roasted red pepper, corn, hot sauce, cayenne pepper and cumin.
- Allow to simmer for at least 1 hour stirring occasionally to prevent burning.
- Serve and enjoy!
SOMERSIZING CHICKEN QUESO SOUP
Another nice soup I am looking forward to trying from the Somersizing website. Looks great. For anyone that isn't familiar with Somersizing, you need to eat the right combination of healthy fats, protiens, carbs, etc. It's all about balance. ;) SuzanneSomers.com **I haven' tried this one yet, I am guessing on the servings.
Provided by Mommy Diva
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter over med. high heat. Saute onion in butter until translucent.
- Add green chiles and tomatoes (do not drain either one) and cook, stirring constantly, until about half of the liquid is evaporated.
- Add cream cheese and cook until melted, stirring constantly.
- Add broth, cream, lemon juice and seasonings. (At this point, you can puree the soup with an immersion blender, but that's optional--it's good either way).
- Add chopped chicken and heat until warmed through. Do not boil.
- Serve, garnishing each portion with chopped green onions and chopped cilantro.
- According to the original poster, the garnish is a must for this soup. All the fresh ingredients give it a "crunchy kick.".
- Non-Somersizers can also garnish with either cut-up & fried tortilla strips OR crushed Nacho Cheese Doritos.
VEGAN FIESTA SOUP
This soup was inspired by countless tortilla soup recipes and became this unique and simple recipe. It was really easy and quick to cook and is surprisingly flavorful. (Note: Soup is vegan without cheddar cheese topping.)
Provided by TerribleCook1017
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Dice the onion and brown it in a large pan/pot with a little oil.
- Add crumbles to the onion and quickly saute for one more minute.
- Drain beans and corn. Add beans, corn, tomatoes to the pot and stir.
- Fill one and a half cans with warm water and add the water to the vegetable mix. Add salsa and taco seasoning. Add chili flakes if desired.
- Bring to a boil. Reduce heat and simmer for 15 minutes.
- Serve with cheddar cheese and tortilla chips.
Nutrition Facts : Calories 264.9, Fat 1.6, SaturatedFat 0.3, Sodium 235.5, Carbohydrate 55.1, Fiber 13.2, Sugar 4.8, Protein 13.3
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