Cheese Soup Of New Mexico Recipes
CHEESE SOUP OF NEW MEXICO
Some of the best soups I've ever tasted were in Mexico. Mexican cooks have a decided feel for making different and extremely tasty soups. This is one of them.
Provided by Johnney
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 197.7, Fat 11.7, SaturatedFat 6.8, Cholesterol 35.9, Sodium 298, Carbohydrate 15.6, Fiber 0.4, Sugar 2.5, Protein 7.7
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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