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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexican cheese soup Recipe

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This recipe for Mexican cheese soup is from The Corinth Baptist Church Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup butter
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup all purpose flour
1/2 tsp. cumin
1/2 tsp. salt, 1/8 tsp. pepper
1 quart milk, scalded
1 can chicken broth (14 1/4 oz.)
1 cup chopped tomato
1 (4oz.) can chopped green chilies, drained
4 oz. Monterey Jack cheesed, shredded
4 oz. sharp cheddar, shredded
Directions:
Directions:
In large saucepan, melt butter and add onion and garlic. Saute till tender. Add flour, cumin, salt and pepper; stir constantly. With whisk, blend in milk and broth. Simmer for 5 minutes. Stir in tomatoes and chilies; heat through. Remove from heat and stir in cheesed until melted.

 

 

 

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