Cheese Soup of New Mexico
Immerse yourself in the bold, Southwestern flavors of the Cheese Soup of New Mexico, a creamy, indulgent dish infused with the distinctive heat of roasted Hatch green chiles. This comforting recipe begins with a savory base of sautéed onions, garlic, and butter, thickened with a touch of flour and enriched by velvety heavy cream and a blend of sharp cheddar and Monterey Jack cheeses. The addition of earthy spices like cumin and paprika elevates the soup, while the roasted green chiles lend a smoky, regional character that’s quintessentially New Mexico. Garnished with fresh cilantro and crunchy crumbled tortilla chips for added texture, this hearty soup is perfect for cozy nights or as a crowd-pleasing starter. Ready in just 45 minutes, it’s an irresistible homage to Southwestern cuisine that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup, chopped Roasted Hatch green chiles
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Heavy cream
- 1.5 cups Shredded sharp cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 0.25 cup, chopped Fresh cilantro leaves
- 1 cup (optional for garnish) Crumbled tortilla chips
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and cook until fragrant, about 1 minute.
Sprinkle the flour over the onion and garlic and stir to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth to form a smooth mixture. Bring to a simmer.
Stir in the roasted Hatch green chiles, cumin, paprika, salt, and black pepper. Let cook for 10 minutes to allow the flavors to meld.
Reduce the heat to low and slowly stir in the heavy cream.
Add the shredded sharp cheddar and Monterey Jack cheese one handful at a time, stirring constantly, until melted and smooth.
Taste the soup and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped cilantro and crumbled tortilla chips, if desired.
Serve hot and enjoy the bold flavors of New Mexico!
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 7264 mg | 316% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 19.2 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2664 mg | 205% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
