Prep 20 mins
Cook 25 mins
A recipe adapted from Ernesto Navarro of the El Nuevo Mexico Cafe in Los Angeles.
- 2 teaspoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 jalapeno, chopped fine (optional)
- 4 green onions, finely chopped
- 1 teaspoon minced garlic
- 4 medium tomatoes, peeled and chopped
- 6 canned green chilies, cut into thin strips
- 1⁄2 cup chopped fresh cilantro
- 1 cup water
- 1 teaspoon salt
- 1 quart milk
- 8 ounces monterey jack cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- 1⁄4 lb butter
- Cook onions, jalapeno, and garlic in oil in large saucepan until tender.
- Do not scorch or overcook.
- Add tomatoes and cook for 15 minutes, then stir in chile strips and cilantro.
- Add water and season to taste with salt and pepper.
- In another large saucepan heat milk, cheese, and butter over medium heat, being careful not to scorch, just until cheese is melted.
- Add tomatoes and bring to a high simmer.
- Do not boil.
Sorry to have to say it, but this soup was a real disapointment, even though the recipe looked great. Even after doubling the cheeses and adding another half cup of cilantro at the end, to try to revive it, the soup was watery and pretty flavorless.