Monday, February 8, 2010

Nacho Cheese Soup

I got this recipe from Paula Deen's Quick and Easy Meals magazine...and it's definitely a keeper! I've made it twice in about 4 days for a quick and satisfying lunch! I changed it a tiny bit, and so I'll put my version here :-)

Nacho Cheese Soup

2 flour tortillas, cut into strips
2 jalapeno-cheddar tortillas, cut into strips
2 (10.75 oz) cans cheddar cheese soup
14 oz can chicken broth
18 oz petite diced tomatoes
4 oz green chilies
1/2 jalapeno pepper, seeded (remove membrane!), minced
8 oz Monterey Jack cheese, shredded
1/2 tsp black pepper
1 tsp ground cumin
1/2 tsp salt
1 tsp sour cream

1. Preheat oven to 350 degrees.
2. Place tortilla strips on a baking sheet. Bake for 15 minutes, or until crispy.
3. Combine soup, broth, tomatoes, chilies, jalapeno, cheese, pepper, cumin, and salt in pan over medium heat, whisking often, until cheese is melted and soup is hot. Top with tortilla strips. Top with sour cream, if desired.

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