An extraordinary version of creamy, cheese laden tortilla soup with strips of nopalitos (catus pads).

Tortilla Soup with Queso

4 ounces butter
12 ounces kernel corn, roasted
2 poblano peppers, diced
3 green bell peppers, diced
2 onions, diced
3 tablespoons fresh garlic, minced
1 stalk fresh celery, chopped
4 nopalitos (cactus pads) cut in strips
1 zucchini, diced
4 ounces tomato paste
2 to 3 fresh tomatoes, peeled, diced
1 bunch cilantro, chopped
1 teaspoon oregano (powder)
1 1/2 teaspoons cumin seed (toasted*)
3 teaspoons chili powder (or Ancho paste)
1 pinch cayenne pepper
1/2 gallon beef consommé
1/2 gallon chicken broth
Salt and pepper to taste
Julienne or fried tortilla chips
Wisconsin Queso Quesadilla cheese

1. Preheat soup kettle with 4 ounces of butter; add corn; sauté until golden.
2. Add poblanos, bell peppers, onion, and garlic, sauté for 2 to 3 minutes.
3. Add celery, nopalitos, and zucchini; sauté for another 2 minutes.
4. Add tomato paste, diced tomatoes, and all remaining ingredients.
5. Simmer for 1 hour and 30 minutes.
6. Garnish with julienne or fried tortilla chips and grated Queso Quesadilla cheese.

Makes 18 servings.

*Dry roast cumin seed in heavy skillet over medium heat until toasted and aromatic.

Variation: Wisconsin Asadero may be used in place of Queso Quesadilla

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.