October 14th, 2014
When I first came across the recipe for this Mexican Cheese Soup, I knew it had potential, but I had to make changes to it several times before I felt like it was good enough to share with you. It wasn’t until I switched out the cheddar cheese for Velveeta cheese, that I finally got the result that I wanted. The regular cheddar cheese wouldn’t combine with the butter so that the consistency of the soup just wasn’t quite right. I don’t use Velveeta cheese very often, but when you need cheese to be smooth and creamy after it’s melted, sometimes Velveeta is the way to go.
Since this is a Mexican soup, it’s made with tomatoes and onions and garlic and chilies. And cilantro, too, but the cilantro didn’t make it into this picture because it didn’t want to cooperate during the photo shoot. Cilantro is like that sometimes.
The tomatoes that go into this soup will need to be peeled before you chop them. The best way to do that is to boil them for about one minute and then run them under cold water. The peels should come off easily.
If you like Mexican food as much as I do, you’ll want to give this soup a try. It’s delicious!
Recipe Adapted by Winner Dinners/Origin Unknown
Serves about 6
4 medium tomatoes, peeled and chopped
1 onion, finely chopped
4 green onions, finely chopped
1 clove garlic, minced
2 tablespoons vegetable oil
1-1/2 tablespoons oregano
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/2 cup cilantro leaves, coarsely chopped
2 (7-ounce) cans diced green chiles
1 cup water
4 cups milk
1/2 cup butter
1 pound Velveeta cheese, cut into several pieces
Peel the tomatoes by boiling them for about one minute and then run them under cold water. The peels should come off easily, and then chop the tomatoes. Finely chop the onion and green onions, and mince the garlic. Heat the oil in a large saucepan. Add the onion, green onions and garlic. Cook until tender but not browned. Add the tomatoes, oregano, salt, and pepper to the onion mixture and cook gently for about 15 minutes. Stir in the cilantro, green chiles, water, milk, butter, and Velveeta cheese. Continue cooking, without letting the soup boil, until the cheese is melted, and the soup is heated through.