Cheese And Chili Soup

* Exported from MasterCook *

Cheese And Chili Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups rich beef broth
10 cloves garlic -- peeled
4 large tomatoes -- chopped
3 medium onions -- quartered
1/2 teaspoon mixed dried herbs -- (italian seasoning)
1 teaspoon sugar
1/4 teaspoon ground cumin
1 medium onion -- cut into ring
1 long mild green chili -- cut into thin rings
1 red bell pepper -- seeded and cut into
1 thin rings
1 cup shredded sharp cheddar
1 cup shredded mozzarella
1 cup mild or hot chunky salsa
1 teaspoon minced fresh cilantro for garnish

Put the first 7 ingredients into a pot and bring to a gentle boil. Reduce the h
eat to a simmer and continue cooking for 30 minutes. Puree in a blender and ret
urn to the pot. Add the onion, chili, and bell pepper to the soup and simmer fo
r about 15 minutes, or until the vegetables are tender. Toss the two cheeses to
gether. Ladle the soup into a heated serving dish. Add the cheeses and salsa an
d stir gently. Sprinkle with the cilantro and serve immediately. Edited for MC
by Brenda Adams <adamsfmle@aol.com>

Busted by Christopher E. Eaves <cea260@airmail.net>


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NOTES : Source: Some Like It Hotter, The Official Cookbook of the Galvanized Gu
llet by Garaldine Duncann Recipe comes from Zacatecas, Mexico. Serves 6. Posted
to mc-recipe 8/6/96