Southwestern Cheese Soup

1. 1

   In a soup pot, saute the onions and garlic in the oil until the onions are soft, about 10 minutes.

2. 2

   Stir in the chiles and potatoes.

3. 3

   Add the broth, cover, and bring to a boil.

4. 4

   Add the corn and tomatoes, cover, and simmer on low heat, stirring occasionally, until the potatoes are tender, about 5 minutes.

5. 5

   Divide the cheese among four to six bowls.

6. 6

   Ladle the hot soup over the cheese.

7. 7

   Serve with a green salad topped with avocado and jicama and dressed with Cilantro Lime Dressing (page 225).

8. 8

   A platter of refreshing watermelon and cantaloupe would be perfect for dessert.

* Per serving · 4 servings · Values may vary.

No additional tips available.