When it becomes a soup.
Chile con Queso, a classic combination of green chile and cheese, is popular in New Mexico and Texas. In our house it is a treat we usually reserve for Christmas when indulgence is allowed to reign. But I discovered a way to savor this combo year round when I was browsing through Too Many Chiles! by Dave Dewitt and Nancy and Jeff Gerlach. They offer a recipe for Chile Con Queso Soup that is easy, easy, easy to make.
Chile con Queso Soup garnished with tortilla chips
CHILE CON QUESO SOUP
(serves 4 to 6)
- 1 medium onion, chopped
- 2 TBS butter
- 3 TBS flour
- 3-4 cups chicken broth
- 1 cup chopped canned green chile (I used fresh frozen)
- 2 tomatoes, peeled and chopped ( I used 1 14-oz. can of diced tomatoes with no salt)
- 1 bell pepper, diced
- 1 1/2 cups half and half
- 8 ounces sharp cheddar, grated
Saute the onion in the butter until it is soft.
Add the flour to the onions and cook for 3 minutes,stirring constantly. Be careful not to allow the flour to brown.
Stir in the chicken broth, chile, tomatoes, bell pepper and simmer for 30 minutes so that the flavors can combine and settle.
Bring to a boil, reduce the heat, add the half and half and the cheese. Heat until the cheese melts and the soup is thickened.