Mexican cheese soup

Mexican cheese soup

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • milk - 1 c
  • butter or margarine - 1/3 c
  • flour - 1/3 c
  • shredded carrots - 1/2 c
  • dry mustard - 1 tsp
  • paprika - 1 tsp
  • Worcestershire sauce - 1 tsp
  • can chicken broth - 1 1/2
  • shredded Cheddar cheese - 1 c
  • thinly sliced celery - 1/2 c
  • finely chopped onion - 1/2 c
  • liquid smoke - 1/2 tsp
  • canned chopped green chilies - 1 item
  • tortilla chips nacho cheese - 1 item

How to make mexican cheese soup:

In a medium saucepan cook onion, carrots and celery in butter or margarine until tender. Stir in flour, paprika, dry mustard and Worcestershire sauce until blended. Add chicken broth and milk. Stir over medium heat until mixture thickens and bubbles. Stir in liquid smoke. Reduce heat to very low, then stir in cheese. Simmer 10 minutes. Ladle soup in bowls; top soup with chopped chilies and 4 or 5 tortilla chips. Makes 4 servings.

Recipe categories: Soups & stews, Main dish, One Dish meal.

Rating:
Mexican cheese soup
3.6
Average rating: 3.6 of 5, total votes: 9
Cook. Time: PT40M
Total Time: PT40M


Cause of complaint:

Related ingredients:
half and half, pkg, milk, salt, flaked coconut, chicken broth, can cream of celery soup
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