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Full Online Book HomeLearning KitchenMexican And Hispanic - Creamy Salsa Soup
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Mexican And Hispanic - Creamy Salsa Soup Post by :pspro Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3259

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Mexican And Hispanic - Creamy Salsa Soup

1 tablespoon olive oil
1 large onion -- chopped
4 cloves garlic -- chopped
3 pounds tomatoes -- peeled and chopped
1/2 bunch cilantro
6 cups chicken or veggie broth
1 roasted poblano or jalapenos
3 corn tortillas -- torn in bits
1 to 2 tbl chili powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
12 ounces Asadero or other semi-soft Mexican cheese -- cut in small pieces


In a large heavy pan, saute onions, garlic, and chili pepper in oil, about 3 minutes. Add tomatoes and cilantro and cook and stir another 3 minutes. Add broth, tortillas, and seasonings. Bring to a boil, reduce heat and simmer 20-30 minutes.

Cool slightly and puree in batches in blender or food processor. Return to pot and bring back to a simmer. Add cheese and stir until cheese has melted.

Ladle into bowls and serve with favorite topping, such as, chopped onion, tortilla chips, chopped cilantro, chopped avocado, sour cream and/or shredded cheddar.

Yield: about 12 cups
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1 bunch fresh cilantro 1 (32 oz.) package reduced-sodium fat-free chicken broth, divided 2 tablespoons butter 2 tablespoons all-purpose flour 1 (8 ounce) package fat-free cream cheese 1 (8 ounce) container light sour cream 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin Garnishes: fresh cilantro sprigs, light sour cream Remove stems from cilantro and coarsely chop leaves. Process cilantro and 1 cup chicken broth in a blender of food processor until blended, stopping to scrap down sides. Melt butter in a Dutch oven over medium heat; whisk in flour. Gradually add remaining 3
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