Mexican Cheese Soup
Recipe Adapted by Winner Dinners/Origin Unknown
Serves about 6
4 medium tomatoes, peeled and chopped
1 onion, finely chopped
4 green onions, finely chopped
1 clove garlic, minced
2 tablespoons vegetable oil
1-1/2 tablespoons oregano
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/2 cup cilantro leaves, coarsely chopped
2 (7-ounce) cans diced green chiles
1 cup water
4 cups milk
1/2 cup butter
1 pound Velveeta cheese, cut into several pieces
Peel the tomatoes by boiling them for about one minute and then run them under cold water. The peels should come off easily, and then chop the tomatoes. Finely chop the onion and green onions, and mince the garlic. Heat the oil in a large saucepan. Add the onion, green onions and garlic. Cook until tender but not browned. Add the tomatoes, oregano, salt, and pepper to the onion mixture and cook gently for about 15 minutes. Stir in the cilantro, green chiles, water, milk, butter, and Velveeta cheese. Continue cooking, without letting the soup boil, until the cheese is melted, and the soup is heated through.
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Posted by: "Jodi T" <tigger63755@charter.net>
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