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