Denver Green Chili

Oops! I left the chicken broth out!!

Recipe of the Week - 3/30/08

Chile Con Queso Soup

This recipe is from Dave DeWitt's new cookbook,
Cuisines of the Southwest.

It is a classic combination of cheese and chile, but
in the form of soup rather than a dip. Easy to prepare,
and sure to please, but not diet. I made this with lowfat
milk and thought it was really good.

I'm also big on shortcuts. I did not remove the onion
from the butter. Instead I added the flour and then
gradually added the chicken broth, stirring the whole
time to avoid lumps. It worked great and was a lot
easier. You can also get by with simmering it about
20 minutes rather than 30.

The kind of cheese you select can make a difference.
I used 2 cups of shredded cheddar and Monterey Jack.
It tasted really good, but had stringy pizza cheese
texture on the bottom of the pan. The texture would
be more consistent with a processed cheese like
Velveeta (heaven forbid!). This is pretty bombproof,
so experiment!


Ingredients:
1 medium onion, chopped
2 tbsp butter
3 tbsp flour
3-4 cups chicken broth (2 15 oz cans)
3/4 cup diced green chiles
2 tomatoes, peeled and chopped
1 bell pepper diced (optional)
1 1/2 cups half and half
8 oz. sharp Cheddar cheese, grated

note: you can substitute 1 10 oz can of Rotel
(or Hatch Select) tomatoes and diced green chiles
for the 2 tomatoes.

Preparation:

1. Saute onion in the butter until soft, then remove onion.

2. Add the flour to the butter and cook for 3 minutes, stirring
constantly taking care not to let the flour brown.

3.Stir in the broth, sauteed onion, chiles, tomatoes, bell
pepper and simmer for 30 minutes.

4. Bring to a boil, reduce the heat, add the half and half
and the cheese and heat until the cheese melts and the
soup is thickened.

Preparation time: about 45 minutes
Serves: 6 to 8

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Have a hot week!

Anita

denvergreenchili@gmail.com

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