Chili Con Queso Tortilla Soup Recipes

NEIMAN MARCUS' TORTILLA SOUP CON QUESO

Neiman Marcus' Tortilla Soup Con Queso image

This now classic soup was created in the early 1970's when Tex-Mex was becoming popular. It's still a favorite nation wide. Note: This is a good make ahead soup, however if you are making it for future use, do not add the cream, cheese or tortilla chips until just before serving. Store soup in the frig or freezer and add the omitted ingredients before serving.

Provided by lynnski LA

Categories Tex Mex

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 tablespoons olive oil
4 cups onions, diced
1 tablespoon garlic, finely minced
1 tablespoon jalapeno chile, seeded and minced
2 teaspoons cumin, ground
3/4 cup flour, all purpose
2 quarts chicken broth or 2 quarts vegetarian broth
1 / 2 cups tomatoes, crushed (canned)
1/2 cup salsa, picante -style, mild (to taste)
2 cups cream, heavy
3 cups cheese, grated monterey jack
tortilla chips, for garnish (amount to taste) (optional)

Steps:

Place the butter and oil in a large saucepan set over medium heat, add the onions, garlic, jalapeno and cumin; saute about 4 minutes, until onions are translucent.
Turn the heat to low, stir in the flour, cook for a minute longer.
Add the broth (chicken or vegetarian) and stir with a wire wisk until smooth.
Add the tomatoes and salsa, cover the pan, and simmer for about 30 minutes.
Just before serving, add the cream and bring the soup to boiling.
Turn off the heat and add the cheese, stir until it's melted.
Ladle into warm bowls, sprinkle with crushed tortilla chips and garnish with more cheese, if desired.

CHILI CON QUESO

Chili con Queso image

Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. -Patricia Leinheiser, Albuquerque, New Mexico

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 24 servings (2 tablespoons each).

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 medium onion, chopped
1 to 2 garlic cloves, minced
1 can (4 ounces) chopped green chilies
2 tablespoons cornstarch
1 cup whole milk
2-1/2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
Tortilla chips
Chopped tomato and sliced jalapeno pepper, optional

Steps:

In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno.

Nutrition Facts : Calories 95 calories, Fat 7g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

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