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Mexican Cheese Soup

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 tablespoons vegetable oil
1 onion, finely chopped
4 green onions finely chopped
1 clove garlic, minced
4 medium tomatoes peeled, chopped & seeded
6 peeled fresh California chilies or canned chilies, cut in thin strips
1/2 cup cilantro leaves, chopped
1 cup water
1 teaspoon salt
Pepper to taste
1/4 cup butter
3 tablespoons flour
1 quart milk
8 oz Kraft Shredded Jack Cheese
4 oz Kraft Shredded Cheddar Cheese
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Let's Make It
1
Heat oil; add onion, green onion, and garlic. Cook till tender not browned. Add tomatoes, cook gently 15 minutes. Stir in chili strips and cilantro. Add water, salt, and pepper to taste. Keep warm.
2
In another pot combine butter and flour making a rue. Add milk, Jack cheese and cheddar cheese. Stir over medium heat until cheese is melted. Add to tomato mixture. Stir over medium heat to boiling point. Do not boil will curdle.
3
Garnish with fresh cilantro leaves and chopped green onion. Serve with your favorite tortilla chips.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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