Cheese Soup of New Mexico

READY IN: 1hr
Recipe by Johnney

Some of the best soups I've ever tasted were in Mexico. Mexican cooks have a decided feel for making different and extremely tasty soups. This is one of them.

Top Review by mianbao

I enjoyed this soup very much for my lunch today, reducing the recipe to make 2 servings. I did use cheddar instead of velveeta, because it's easier to find here in Tokyo. I also cooked a little garlic with the other vegetables, rather than use garlic salt. Will have to make this lovely soup again soon, and make sure I have some croutons to have with it. Thank you very much for sharing this recipe with us.

Ingredients Nutrition

Directions

  1. Melt butter in a pot large enought to hold all the ingredients.
  2. Saute onions and celery over low heat until soft.
  3. Add the flour and cornstarch and stir until it bubbles.
  4. Gradually add chicken stock and milk and stir until smooth.
  5. Add baking soda, cheese, pepper and garlic salt, stir.
  6. Cook over low heat until the cheese melts and blends into the mixture.
  7. Add the parsley and cook for five more minutes more and serve.

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