Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Tortilla Soup with Queso

Tortilla Soup with QuesoAn extraordinary version of creamy, cheese laden tortilla soup with strips of nopalitos (cactus pads).

Recipe Ingredients:

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 ground black pepper to taste
Julienne or fried tortilla chips
Wisconsin Queso Quesadilla cheese

Cooking Directions:

  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 16 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.