Vegetarian Fiesta Con Queso Soup Recipes

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!

Steps:

• Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
• Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.

Steps:

• In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.

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.

Steps:

• Cook onion in butter over moderately-low heat in a saucepan, stirring occasionally until onion is softened. Add chilies and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally.
• Stir in cream cheese. Maintain moderate-to-low heat until cream cheese melts.
• Stir in chicken broth, half-and-half, lemon juice, spices and chicken (if using). Heat soup over moderate heat until hot, but do not boil.
• Sprinkle tortilla strips, green onions and Monterey Jack cheese over individual servings.

Steps:

• Dice chicken breasts and place in non-stick skillet with salt and papper (to taste). Cook chicken over medium heat until thorougly cooked, but do not brown. When cooked, remove from heat.
• Dice onion. In saucepan over medium-low heat, melt butter and add diced onion. Cook until onion is translucent.
• Drain Ro*Tel and green chilies in collander.
• Once onion is translucent, add garlic, chilies and tomatoes. Cook for 8-10 minutes.
• Dice cream cheese and add to onion/chilies/tomato mixture. Stir until melted.
• Add chicken broth and half and half. Stir to combine. Add lemon juice and stir. Then, stir in cayenne pepper and salt, to taste. Finally, add your cooked, diced chicken breasts.
• Reduce heat to low and simmer for 30 minutes.

Steps:

• In large saucepan combine salsa, black beans, corn, turkey and broth.
• Bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes.
• Garnish each serving with sour cream and cilantro.