Neiman Marcus' Tortilla Soup Con Queso |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This now classic soup was created in the early 1970's when Tex-Mex was becoming popular. It's still a favorite nation wide. Note: This is a good make ahead soup, however if you are making it for future use, do not add the cream, cheese or tortilla chips until just before serving. Store soup in the frig or freezer and add the omitted ingredients before serving. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
4 cups onions, diced |
1 tablespoon garlic, finely minced |
1 tablespoon jalapeno chile, seeded and minced |
2 teaspoons cumin, ground |
3/4 cup flour, all purpose |
2 quarts chicken broth or 2 quarts vegetarian broth |
1 / 2 cups tomato, crushed (canned) |
1/2 cup salsa, picante -style, mild (to taste) |
2 cups cream, heavy |
3 cups cheese, grated monterey jack |
tortilla chips, for garnish (amount to taste) (optional) |
Directions:
1. Place the butter and oil in a large saucepan set over medium heat, add the onions, garlic, jalapeno and cumin; saute about 4 minutes, until onions are translucent.
2. Turn the heat to low, stir in the flour, cook for a minute longer.
3. Add the broth (chicken or vegetarian) and stir with a wire wisk until smooth.
4. Add the tomatoes and salsa, cover the pan, and simmer for about 30 minutes.
5. Just before serving, add the cream and bring the soup to boiling.
6. Turn off the heat and add the cheese, stir until it's melted.
7. Ladle into warm bowls, sprinkle with crushed tortilla chips and garnish with more cheese, if desired.
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